Salsa Chicken Meal Prep Bowls

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  1 cup Brown Rice
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  0.5 tsp 1/2 tsp salt ($0.02)
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  1.8 cup 1.75 cup water ($0.00)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  16 oz Pico De Gallo, Fresh
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  0.5 cup Low Sodium Chicken Broth
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  1 tsp Chili powder
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  3 Bell Pepper(357g)
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  1 tbsp Vegetable oil
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  pinch salt ($0.02)
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  2 Green Onion (Scallion)(30g)
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  4 tbsp Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Combine 1 cup brown rice, 1.75 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes until the water is absorbed and the rice is tender. Remove from heat and let steam, covered, for 5 minutes.
2. 2While the rice cooks, place the chicken breasts in a slow cooker or deep skillet. Pour 16 oz. salsa and 1/2 cup chicken broth over the chicken, then sprinkle with 1 tsp chili powder.
3. 3Cover and cook on HIGH for 3–4 hours in a slow cooker (or simmer covered on medium-low for 25–30 minutes in a skillet) until the chicken is cooked through and reaches 165°F internally.
4. 4Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the pan and stir to coat it in the salsa cooking liquid. Keep warm.
5. 5Slice the bell peppers into strips. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the bell peppers with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until softened with light char on the edges.
6. 6Slice the green onions.
7. 7Divide the brown rice evenly among 4 meal-prep containers. Top each with a portion of shredded salsa chicken and sauteed bell peppers. Add a slice of green onion over each bowl.
8. 8Add 1 Tbsp sour cream to each container. Seal and refrigerate for up to 4 days.