Recipe:

2 Boneless skinless chicken breast
1/4 cup Taco seasoning
1 tbsp Olive oil
1 Lime juiced
1 Red onion
1 Red bell pepper, sliced
1 Green bell pepper, sliced
1 Yellow bell pepper, sliced
2 Cups Brown rice, cooked
13.5 oz can black beans
1 Batch guacamole
Sour cream
Cilanto
Pico de gallo

Method:

In a large bowl make a marinade using the taco seasoning, olive oil and lime juice. Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.

Preheat oven to 375°F.

Spread ingredients across pan and allow to bake for 15 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes. In a bowl spread out rice and top with all desired fixings. Enjoy!

*Prep tip- Store all ingredients separately and build for meal prep. If making for lunch store the guacamole, sour cream, salsa and cilantro in a separate container than the rice, chicken and beans. Heat up the bowl and top with fixings!