From budgetbytes.com

Salsa Chicken Meal Prep Bowls

4 servings · 10 min prep · 50 min cook

Ingredients

For the Rice

• 1 cup brown rice
• 1/2 tsp salt
• 1.75 cups water

For the Chicken

• 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
• 16 oz. salsa
• 1/2 cup chicken broth
• 1 tsp chili powder

For the Peppers and Assembly

• 3 bell peppers
• 1 Tbsp oil
• pinch salt
• 2 green onions, sliced
• 4 Tbsp sour cream

Steps

1. Preheat the oven to 425°F. Add 1 cup to a pot with ½ tsp and 1 ¾ cups, cover, bring to a boil over high heat, then turn the heat down to low and simmer for 35 minutes.
2. While the 1 cup rice is cooking, begin the ½ cup chicken. Add 2 to a medium sauce pot along with 16 oz., ½ cup, and 1 tsp. Give everything a brief stir.
3. Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the ½ cup chicken simmer over low for 30 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed.

   30 min

4. While the 1 cup rice and ½ cup chicken are cooking, prepare the 3 bell peppers. Slice 3 into 1/2-wide strips. Place them on a baking sheet and drizzle with 1 Tbsp. Toss the peppers to coat them in 1 Tbsp oil, then sprinkle with pinch.
5. Roast the 3 peppers in the preheated oven for 20-25 minutes, or until they are browned on the edges, stirring once half way through.

   20-25 min

6. After the ½ cup chicken has simmered for 30 minutes, remove it from the 16 oz. salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.
7. Once the 1 cup rice has rested, the ½ cup chicken has been shredded, and the 3 peppers have finished roasting, it's time to build the bowls.
8. Add about ¾ cup rice to each container, followed by ~½ of the roasted peppers, and ~½ of the shredded chicken. Spoon the 16 oz. salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with sliced and 1 dollop and serve immediately or refrigerate for up to 4 days.

Nutrition

Per serving

kcal

456

protein

38 g

carbs

51 g

fat

12 g

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