for 4 servings

  • 2 boneless, skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • 1 tablespoon minced garlic
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons salsa
  • Avocado
  • 4 tablespoons Guacamole salsa
  • 1 cups brown rice, cooked
  • 1 cup black beans, drained and rinsed (1 an, low-sodium)
  • 4 cups of romaine lettuce
  • 1 lime, sliced into wedges
  • 2 tablespoons fresh cilantro, to garnish

Nutrition Info

Calories – 509, Protein, – 43.6, Carbs. – 32.1, Fat – 22


  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking sheet with foil.
  3. Place the chicken, peppers, and onions onto the baking sheet.
  4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  5. Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  6. Top each chicken breast with a generous pour of salsa.
  7. Cover w/ aluminum foil or glass top and bake in a preheated oven for 30 minutes.
  8. Rest chicken for 10 minutes, before slicing into strips.
  9. Add a base of brown rice to 4 food storage containers. Top each with a black beans, corn, add lettuce, add cooked bell peppers, and onions, and sliced chicken. Add salsas and garnish with fresh cilantro, fresh avocado, and a lime wedge at meal time. (can save lettuce and add at meal time).
  10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  11. Enjoy!

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