Serves 4-6
Ingredients:
- 2-3 boneless chicken breasts
- 3 bell peppers, any color, sliced
- 1 large red onion, sliced
- 2 Tbsp. olive oil
- 1 Tbsp low sodium taco seasoning
- Salt and pepper
- 1 jar salsa
- 3 cups cooked brown rice, divided
- 1 can black beans, drained and rinsed
- 1 ½ cups corn
- 1 cup reduced fat shredded cheese
- 1 lime, sliced into wedges
- Fresh cilantro to garnish
Instructions
- Preheat oven to 400 degrees
- Line a baking sheet with foil
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil
- Sprinkle the taco seasoning evenly over both sides of chicken breasts
- Salt and pepper the peppers and onions, tossing to coat
- Top each chicken breast with a generous pour of salsa
- Bake in a preheated oven for 25 minutes
- Rest the chicken for 10 minutes before slicing into strips
- Add a base of brown rice to 4 plates (or containers if making for lunches). Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with cilantro and lime
- Store in refrigerator for up to 4 days.
Heather Irwin, MS, RD, LDN is a licensed registered dietitian and has been practicing nutrition counseling at Bodymetrix Health & Wellness since 2016. While studying at West Virginia University, she discovered her passion for nutrition as well as leading an active lifestyle.She went on to receive her Master of Science Degree from Marywood University with an emphasis in Clinical Nutrition.
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