Chicken Burrito Bowls

23 Feb


I am always looking for something to grab quick in the morning to take for lunch. If I don’t take something with me, I tend to go to the cafeteria and make bad choices or even worse hit a fast food place on my travels between hospitals.

I am really trying to eat more healthy and cut down on breads and eat more veggies.  Jordan found this recipe and wanted me to try it.  These were easy to make.  I was able to make 6 individual dinners out of one batch.  (they were plenty big).  The link that Jordan sent me had so many different kinds.  I am going to try a new one each week.

I keep these in the freezer and just grab one when I leave.  It is ready to pop in the microwave by lunch.  Delicious!!!!!!


Chicken Burrito Bowls

2-3 boneless, skinless chicken breasts

3 bell peppers ( I used one of each color), sliced

1 large red onion, sliced

2 TB olive oil

1 TB taco seasoning

1 jar salsa

3 cups cooked brown rice

1 can of black beans

1 can of corn

1 1/2 cups shredded cheese  ( used a pizza blend and it was great)

2 limes, cut into wedges


Preheat oven to 400 degrees. Line a baking sheet with tin foil. Place the chicken, peppers and onions on the sheet pan.  Drizzle with oil. Sprinkle the taco seasoning over the chicken breast, making sure to season each side.  Season with salt and pepper.  Place a large scoop of salsa on each chicken breast.

Bake for 25 minutes.  I found that it took longer than this and my chicken was done before my peppers and onions.  I like my peppers and onions done quite well with the edges taking on a nice brown color.  I think next time I will cook my chicken separately so I don’t overcook and dry out the chicken.

Now for the fun part.  At least it was for me, but then again I like to make felt food.

In individual containers layer:


Beans and Corn


Peppers and Onions



A little more salsa

Cilantro and Lime wedges

Eat immediately or keep in the freezer for a quick go to lunch.






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Posted by on February 23, 2017 in Recipes


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