Ingredients
Chicken
▢1 lb boneless chicken breasts roughly 2 large chicken breasts
▢1 tablespoon olive oil
▢salt & pepper
Salad
▢3/4 cup basmati rice uncooked
▢2 bell peppers sliced into strips
▢2 tablespoons red onion diced
▢1 cup corn kernels
Vinaigrette:
▢1 teaspoon chili powder
▢1/2 teaspoon paprika
▢1/2 teaspoon ground cumin
▢1 tablespoon sugar
▢1 tablespoon lime juice
▢1/4 teaspoon salt
▢3 tablespoons olive oil
▢3 tablespoons white wine vinegar
Instructions
Chicken
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow resting for 10 more minutes before slicing.
Lunch Bowls:
Cook the rice according to package directions. Allow cooling.
In a large bowl, combine the rice, bell peppers, red onion, and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
