Chicken Burrito Bowl

Ingredients

• 1 cup uncooked white rice
• 1 pinch salt
• 1/2 cup cilantro
• 3 1/2 tablespoons fresh lime juice )
• 1 pinch black pepper
• 1 pound chicken breast
• 4 teaspoons taco seasoning
• 1 tablespoon olive oil
• 1 gluten-free flatbread )
• 1 teaspoon olive oil
• 1 teaspoon taco seasoning
• 1 large red pepper
• 1/2 large onion
• 2 teaspoons garlic
• Salt and black pepper
• 1/2 cup avocado (mashed
• 1 tablespoon fresh lime juice
• 3/4 cup salsa
• 1/2 cup corn (thawed

Instructions

1. 1

   Preheat your oven to 350℉.

2. 2

   Cook the 1 cup of rice according to package directions, adding a pinch of salt to the pot. Once the rice is cooked, stir in the cilantro, 3½ tablespoons of lime juice, and a pinch of pepper and fluff with a fork.

3. 3

   Lightly pat the moisture off the chicken and rub all over with taco seasoning. Heat the oil in a large, oven-proof pan over high heat. Add the chicken breasts and cook until golden, about 1-2 minutes on each side. Transfer the pan to the oven and bake until the chicken is no longer pink inside, about 20-25 minutes.

4. 4

   Place the flatbread on a cookie sheet and rub with olive oil. Sprinkle with taco seasoning and gently rub it into the flatbread. Slice the flatbread in half widthwise, and then slice each half into ½-inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add the red peppers, onion, and garlic, and cook until the vegetables are tender and golden brown, about 7-10 minutes.

6. 6

   Place the avocado, 1 tablespoon of lime juice, and a pinch of salt and pepper into a bowl and mash together with a fork. Divide this mixture, the corn, and the salsa between 4 meal prep storage containers.

7. 7

   Divide the rice between the 4 storage containers. Then, slice the chicken and divide between the containers as well, placing the chicken on top of the rice. If desired, add a wedge of lime to each container to use when you eat it.

8. 8

   Divide the baked flatbread chip strips between 4 small, snack-sized ziplock bags (this prevents them from getting soggy).

9. 9

   Store meals covered in the refrigerator for up to 5 days. Keep the flatbread strips at room temperature.