Salsa Chicken Meal Prep Bowls

Method8 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 425°F. Cook the brown basmati rice (1 cup) with the listed salt (1/2 tsp) and 1 3/4 cups water according to its package directions: cover, bring to a boil, then simmer over low heat for about 35 minutes or until tender. If using another brown rice, follow its package’s water and cooking guidance. Let the cooked rice rest as directed on its package before assembling the bowls.

   Simmer brown rice · 35 minUses 1 cup brown basmati rice · 1/2 tsp salt · 1 3/4 cups water

2. 2

   Step 2: While the rice is cooking, begin the chicken (2). Add the chicken breasts to a medium sauce pot along with the salsa (16 oz), chicken broth (1/2 cup), and chili powder (1 tsp). Give everything a brief stir.

   Uses 2 boneless skinless chicken breasts (about 1.3 lb total) · 16 oz salsa · 1/2 cup chicken broth · 1 tsp chili powder

3. 3

   Step 3: Place a lid on the pot and bring it to a boil over high heat. Once the liquid starts boiling, turn the heat down to low and let the chicken simmer over low for 30 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed. Check that the chicken is cooked through and reaches 165°F (74°C) in its thickest part before shredding.

   Simmer chicken · 30 minUses chicken in salsa and broth

4. 4

   Step 4: While the rice and chicken are cooking, prepare the bell peppers (3). Slice the bell peppers into 1/2-wide strips. Place them on a baking sheet and drizzle with cooking oil (1 Tbsp). Toss the peppers to coat them in oil, then sprinkle with a pinch of salt.

   Uses 3 bell peppers · 1 Tbsp cooking oil · 1 pinch salt

5. 5

   Step 5: Roast the peppers in the preheated oven for 20-25 minutes, or until they are browned on the edges, stirring once half way through.

   Roast bell peppers · 25 minUses oiled bell-pepper strips

6. 6

   Step 6: After the chicken has simmered for 30 minutes, remove it from the salsa mixture and use two forks to shred the meat. Return the shredded chicken to the pot of salsa and stir to combine.

   Uses cooked chicken · cooking salsa

7. 7

   Step 7: Once the rice has rested, the chicken has been shredded, and the peppers have finished roasting, it's time to build the bowls.

   Uses rested cooked brown rice · shredded salsa chicken · roasted peppers

8. 8

   Step 8: Add about 3/4 cup rice to each container, followed by 1/4 of the roasted peppers, and 1/4 of the shredded chicken. Spoon the salsa mixture from the pot over the shredded chicken in the containers. This will act as a sauce to help moisten the entire dish. Top with sliced green onions (2) and a dollop of sour cream (4 Tbsp) and serve immediately or refrigerate for up to 4 days.

   Uses prepared rice, chicken and peppers · 2 green onions, sliced · 4 Tbsp sour cream