I've finally returned home from my road trip around the Pacific North West & Canada and its time to get back into the swing of things. Its also the start of fall and that means school is back in session and my schedule is going to be jam-packed. Therefore, to get back on track with my healthy eating and to save on time, so I don't have to spend every day in the kitchen, I've decide to make these incredibly awesome and easy Salsa Chicken Bowls, for every day of the week! The best thing about this recipe is that you can make, bake and go! Cut up the ingredients, stick them into the oven for 20-25 minutes and add them to your tupperware to eat throughout the week.
Meal prepping at the beginning of each week is one of the best things to do when you want to stay on track and eat healthy. When you meal prep, you won't have as much temptation to stray away and eat an unhealthy meal or go out to eat and with these Salsa Chicken Bowls, you'll be set for either all of your lunches and dinners for the week. All you need to do is place 3-4 chicken breasts onto a sheet pan along with sliced up bell peppers and one red onion. Season with extra virgin olive oil and salt and pepper and throw into the oven!
While you are waiting for the chicken and veggies to cook, add some corn, either off the cob or canned corn, some drained and washed black beans, chopped up tomatoes and a wedge of lime to your tupperware. Lastly, pull the chicken and veggies out of the oven and add them equally to the tupperware and you are set for your meals throughout the week.
These are so easy and incredibly flavorful, you won't want to wait to try them out! If you do, as always, I love to hear what you think and make sure to tag me on Instagram or Facebook!
Ingredients:
3-4 Chicken breasts
1 jar of salsa (depending on the size, maybe 2)
1 can black beans
2-3 bell peppers
1 red onion
Handful of small heroism tomatoes
1 can of corn or 2 cobs
1 lime
Salt & pepper
Olive Oil
Directions:
- Preheat the oven to 400 degrees and bake for 20-25 minutes
- Add chicken breasts to sheet pan.
- Evenly distribute the jar of salsa on top of the chicken breasts
- Slice up the bell peppers and red onion and season with s&p and EVOO
- Cut up the tomatoes and lime
- While the chicken and veggies are cooking, distribute the corn and black beans to each of the tupperware, along with the wedge of lime and tomatoes.
- Remove the chicken and veggies, let rest for 5 minutes and add the rest of the ingredients to the tupperware.
- Let cool before placing in the fridge. Will last for the next 4 days.