Chicken Burrito Bowl

Sophia found a recipe a while back for Chicken Burrito Bowls that was on BuzzFeed Tasty. We have made it a couple times now and have enjoyed it. It is a flexible recipe that can be adapted to one's eating preferences. The recipe below serves 4-6 people. 

Ingredients

2–3 boneless skinless chicken breasts (I also used thighs one time, but chicken breasts taste better in this recipe)
3 bell peppers, any color, sliced
1 large red onion, sliced (I also have used a plain, yellow onion)
2 tablespoons olive oil
1 tablespoon taco seasoning (add more if you want more flavor)
Salt and pepper
1 jar salsa (split - use some for baking and the other for each serving once it is assembled)
3 cups cooked brown rice, divided (I used white rice)
1 can black beans, drained and rinsed (also could use kidney beans)
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

Directions 

Preheat oven to 400˚F. Line a baking sheet with foil. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil. Sprinkle the taco seasoning evenly over both sides of the 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 chicken for 10 minutes, before slicing into strips. 

Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.