Salsa Chicken Meal Prep Bowls

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  Brown Rice(240g)
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  1/2 tsp salt ($0.02)
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  1.75 cup water ($0.00)
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  Chicken Breast, Boneless Skinless(590g)

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

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  Pico De Gallo, Fresh(454g)
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  Low Sodium Chicken Broth(120g)
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  Chili powder(5g)
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  Bell Pepper
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  Vegetable oil(15g)
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  pinch salt ($0.02)
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  Green Onion (Scallion)
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  Sour Cream(60g)

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

Instructions

1. 1Add the brown rice and low sodium chicken broth to a pot with a lid. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35 minutes until the rice is tender and liquid is absorbed.
2. 2While the rice cooks, place the chicken breasts in a medium sauce pot with the pico de gallo, additional chicken broth, and chili powder. Stir to combine, then cover and bring to a boil over high heat (about 3–5 minutes).
3. 3Once boiling, reduce heat to low and simmer the chicken covered for 30 minutes, maintaining a gentle simmer and adjusting heat as needed, until the chicken is cooked through and no longer pink in the center (internal temp reaches 165°F).
4. 4While the rice and chicken cook, slice the bell peppers into ½-inch strips. Toss with vegetable oil and a pinch of salt in a large skillet, then cook over medium-high heat for 8–10 minutes, stirring occasionally, until the peppers are softened and browned on the edges.
5. 5Remove the cooked chicken from the pot and shred it using two forks until no large pieces remain, then return the shredded chicken to the pot with the salsa mixture and stir to combine.
6. 6Divide evenly into 4 airtight containers while hot: add approximately ¾ cup of the cooked rice to each container, then top with one-quarter of the roasted peppers and one-quarter of the shredded chicken with salsa.
7. 7Garnish each bowl with sliced green onions and a dollop of sour cream before serving immediately, or seal the containers and refrigerate for up to 4 days.