Salsa Chicken Meal Prep Bowls

Ingredients

• 1 cup brown rice
• 1/2 tsp salt
• 1.75 cup water
• 2 boneless, skinless chicken breasts
• 16 oz. salsa
• 1/2 cup chicken broth
• 1 tsp chili powder
• 3 bell peppers
• 1 Tbsp oil
• Pinch salt
• 2 green onions, sliced
• 4 Tbsp sour cream

Directions

1. Heat the oven to 425ºF. Prepare the brown rice using the package instructions. To do it as written here, combine the rice, salt, and water in a pot, cover it, set it over high heat until it boils, then reduce the heat to low and simmer for 35 minutes.
2. As the rice cooks, get the chicken going. Put the chicken breasts in a medium sauce pot with the salsa, chicken broth, and chili powder, then stir just enough to bring everything together.
3. Cover the pot and heat it over high until the liquid comes to a boil. When it starts boiling, lower the heat to low and simmer the chicken for 30 minutes. Check that it keeps gently simmering, tweaking the heat a little if it needs it.
4. While the rice and chicken are on the stove, prep the peppers. Cut the bell peppers into 1/2-wide strips, spread them on a baking sheet, and drizzle them with cooking oil. Toss until the peppers are coated, then season them with a pinch of salt.
5. Roast the peppers in the hot oven for 20-25 minutes, stirring them at the halfway point, until the edges are browned.
6. When the chicken has simmered for 30 minutes, lift it out of the salsa mixture and shred it with 2 forks. Add the shredded chicken back to the pot and stir it into the salsa.
7. When the rice has rested, the chicken is shredded, and the peppers are done, assemble the bowls.
8. Spoon about 3/4 cup rice into each container. Add 1/4 of the roasted peppers and 1/4 of the shredded chicken to each, then spoon the salsa mixture from the pot over the chicken so it becomes the sauce for the bowl. Finish with sliced green onions and a dollop of sour cream, then serve right away or refrigerate for up to 4 days.