Easy Chicken Burrito Meal Prep Bowls

myfoodstory.com

Diana Rene Baker

For the Chicken

5 Chicken Thighs skinless, boneless

¼ cup Taco Seasoning

1 teaspoon Salt

1 tablespoon Oil

subheading: For the Pico de Gallo:

2 cups Tomatoes finely diced

1 cup Onion finely diced

2 Jalapenos finely diced, seeds removed

½ cup loosely packed, chopped Cilantro (or coriander)

¼ teaspoon Salt

Juice of 1 Lime

subheading: For the Corn:

1 teaspoon Oil

2 cups Corn Kernels (Fresh or Frozen)

Salt and Pepper to taste

subheading: Other Ingredients for the Chicken Burrito Bowls:

3 cups Cooked Rice (White or Brown)

2 cups Cooked Beans (Black Beans or Kidney Beans)

2 Cucumbers sliced

1 Lime cut into four wedges

Directions at myfoodstory.com

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