When I cook for myself at school my goal's are small: cheap, simple and delicious. Some weeks require more effort than others and some weeks are more successful than others. But one trick that i've been focusing on lately with great results is the idea of cooking in large batches. The way I see it, you put the effort in once and you should be set for the rest of the week. So this week I embraced the batch cook and whipped up some flavorful burrito bowls. An hour out of my Sunday and all I'll need to do the rest of the week is pop these beauties in the microwave.
INGREDIENTS:
INSTRUCTIONS:
*I made four servings that I put in microwavable glass tupperware for easy heating.
- Cooking spray
- Chicken breasts (4 small-medium)
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 1 packet taco seasoning
- 2 cups brown rice
- Salsa
- 1 can corn
- 1 can black beans
- Shredded cheese
INSTRUCTIONS:
- Preheat the oven to 425. Prepare brown rice according to package. Set aside.
- Place the chicken breasts in the middle of a greased baking sheet. Spread the sliced onion and peppers around the chicken and sprinkle with taco seasoning.
- Bake for 25-30 minutes, or until chicken is cooked through and onions and peppers are tender.
- Slice the chicken breasts.
- To assemble: add 1/2 cup brown rice to a bowl*. Top with a heaping spoonful of salsa, corn, and black beans. Add a handful of chicken, onion and peppers. Top with cheese.
*I made four servings that I put in microwavable glass tupperware for easy heating.