(Make Ahead Chicken Fajita Lunch Bowls

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Bell peppers
  • 1 cup Corn, kernels
  • 2 tbsp Red onion

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 3/4 cup Basmati rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1 Salt & pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 3 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2 chicken breasts
• 1 tablespoon olive oil
• salt & pepper
• ¾ cup basmati rice (uncooked)
• 2 bell peppers, sliced into strips
• 2 tablespoons red onion, diced
• 1 cup corn kernels
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 1 tablespoon sugar
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar

Directions

• Pre-heat 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.
• 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 4 lunch containers, topping with the chicken.
• Refrigerate until you are ready to serve.