Salsa Chicken Bowls

Adapted from BudgetByte's Salsa Chicken Meal Prep Bowls

Ingredients
1 c. brown rice
1/2 T. butter
2 c. water

2 large boneless, skinless chicken breasts
12 oz. Habenero salsa
1 c. water + 1 t. chicken bullion paste or 1 c. vegetable broth

2 bell peppers: 1 red, 1 orange
1 small sweet onion, slivered
1/2 T. sunflower seed oil
pinch salt

2 green onions, sliced
1/4 c. minced cilantro
1 c. plain 2% Greek yogurt

Directions
Preheat the oven to 425ºF.

Add the water and butter to a medium size pot.  Rinse the rice until the water runs clear.  Bring to a boil and add the rice.  Place the lid on the pot. lower the heat and cook according to package directions, about 30 minutes.  Remove the lid and fluff the rice with a fork.


While the rice is cooking, begin the chicken. Add the chicken breasts to a medium sauce pot along with the salsa, broth or water and bullion.  Stir to coat chicken.

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 25 minutes. Make sure it's simmering the whole time, adjusting the heat slightly if needed.

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

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

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.

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

Add about 3/4 c. 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 green onions, cilantro, and 1/4 c. Greek yogurt.  Serve immediately or refrigerate for up to 4 days.  (You may want to store the yogurt separately if reheating the dish later.)

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 3 g	17 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 155 mg	52 %
Sodium 671 mg	28 %
Potassium 850 mg	24 %
Total Carbohydrate 30 g	10 %
Dietary Fiber 3 g	11 %
Sugars 7 g
Protein 52 g	104 %
Vitamin A	41 %
Vitamin C	184 %
Calcium	11 %
Iron	7 %