Salsa Chicken Meal Prep
I am a very big on meal prepping. Sports and other after school activities make it nearly impossible to be home cooking. In order to stay on top of things and not get stuck ordering out, I meal prep and crock pot a lot. One of my kids favorite dishes is what I like to call Salsa Chicken. Not only is it very delicious and easy to make, but its also good for you. That makes it pretty much a perfect dish. This is a great meal to use in meal boxes because it keeps really well. I make extra to pack up in case the kids want some for lunch, or we just get too busy for dinner.
When I first started making this, I used a cookie sheet. I lined up my chicken and made a line of peppers and a line of onions. However, when I moved recently I threw all of my old cooking pans away. Of course, as life would have it, I found myself in the kitchen trying to make dinner with only two glass pie pans. That only option turned out to be amazing. Cooking the chicken and veggies in a smaller pan piled up on each other and covered makes the chicken juicier.
- 2 boneless, skinless chicken breasts
- 3 bell peppers, any color, sliced
- 1 large white or red onion, sliced
2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- garlic cloves
- 1 jar salsa
3 cups brown rice, cooked(678 g) or one bag of boil in a bag
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil or if using pie pan just sprinkle a little olive oil in the pan.
- Place the chicken, into the pan.
- Top each chicken breast with a generous portion of salsa, and some minced garlic
- Place peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.