1 cup dry brown rice
1-2 chicken breasts
1 tbsp. olive oil
1 15oz. can black beans, drained & rinsed
Optional: tomato, frozen/fresh corn, lettuce, jalapeno, salsa, guacamole, onion, cheese, ANY TACO TOPPING
To prepare brown rice - combine 1 cup dry rice with 2 cups of water in pot. Bring to a boil, once boiling - cover & reduce to simmer. Simmer until all water is absorbed.
To prepare chicken - slice chicken breast into one inch pieces. Season with taco seasoning of choice. Heat oil in pan, add chicken & sauté until chicken fully cooked through. Remove from heat.
To prepare taco bowl - evenly divide brown rice, chicken & black beans into four tupperware containers. Prepare any additional toppings – slice tomato into bite size pieces, thaw/chop corn, wash & cut lettuce into bite size pieces, thinly slice jalapeno, sauté onion, grate cheese etc. See below for guacamole recipe!! Sprinkle chosen toppings evenly among all containers. Add guacamole & salsa as desired. Store containers in fridge & enjoy for lunches throughout the week!
Reminder: once cooked, chicken should only be stored in the fridge up to four days.
¼ red onion
¼ tsp. garlic salt
1 tbsp. salsa
Red pepper flakes
Slice avocado in half, scoop or squeeze avocado out of the peel into a bowl. Chop red onion into fine pieces & add to bowl. Add salsa, garlic salt, two shakes of cayenne pepper & two shakes of red pepper flakes. Mash & mix all ingredients. Guacamole complete! Add to any taco, taco bowl or enjoy as dipping snack.