Chicken Fajita Meal Prep

Ingredients

Chicken:

1 lb boneless chicken breasts

1 tbsp olive oil

salt & pepper

Salad:

¾ cup basmati rice, uncooked

2 bell peppers, sliced into strips

2 tbsp red onion, diced

1 cup corn kernels

Vinaigrette:

1 tsp chili powder

½ tsp paprika

½ tsp ground cumin

1 tbsp sugar

1 tbsp lime juice

¼ tsp salt

3 tbsp olive oil

3 tbsp white wine vinegar

Chicken:

Preheat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.

Lunch Bowls:

Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 3 lunch containers, topping with the chicken.

Tags: Mexican, Meal Prep

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