2 pans. Really easy. Lunch is served.
Please note: The nutritional values are based around the specific ingredients I used. Also, I rarely eat this with cheese (that’s for hubby) and so does not include cheese.
Preheat oven to 400 degrees and line a baking sheet with foil.
Slice chicken breast in halves then drizzle with EVOO.
Place the chicken, peppers and onions onto the baking sheet with the chicken in the middle of the pan.
Sprinkle taco seasoning evenly over both sides of the chicken breasts. – I use Budget Bytes taco seasoning recipe Budget Bytes
Put the onions in a bowl. Drizzle with EVOO then season with salt and pepper. Once seasoned, place the onions on the sheet pan on one side of the chicken breasts. Repeat with bell peppers.
Cover each chicken breast with salsa.
Bake in oven for 25 minutes.
Remove from oven, let chicken rest for 10 minutes and then slice into strips.
While chicken is baking, put frozen corn in small skillet on medium-high. Season corn with a teaspoon of taco seasoning. Let corn cook, stirring occasionally, until the corn starts to blacken and pop. When corn starts to pop, remove from heat.
Add 1/2 cup of rice to 4 food containers. Top rice with a scoop of black beans, corn, shredded cheese (optional), cooked peppers and onions, and sliced chicken.