Servings: 4

4 chicken breasts 4 chicken breasts
3 peppers (any colour) 3 peppers (any colour)
1 Large red onion 1 Large red onion
1 tbsp taco/fajita seasoning 1 tbsp taco/fajita seasoning
4 tbsp tomato puree 4 tbsp tomato puree
220g brown rice 220g brown rice
1 can black beans 1 can black beans
1 can sweetcorn 1 can sweetcorn
1 Lime into wedges 1 Lime into wedges

Preheat oven to 200°C and line a baking sheet with foil. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the fajita seasoning evenly over both sides of the chicken breasts.
Sprinkle a little salt and pepper on the bell peppers and onions, tossing to coat. Top each chicken breast with a generous teaspoon of tomato puree. 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.
Top each with a scoop of black beans, sweetcorn, cooked bell peppers, and onions, and sliced chicken.
Garnish with fresh coriander and a lime wedge.
Store in the refrigerator and have for lunch

WW = 8 SP  WW = 8 SP