Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning calmly over each aspects of the chook breasts.
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
Top each hen breast with a beneficiant pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest hen for 10 minutes, earlier than cutting into strips.
Add a base of brown rice to four food storage boxes. Top each with a scoop of black beans, corn, extra salsa, cheddar cheese, cooked bell peppers, and onions, and sliced fowl. Garnish with sparkling cilantro and a lime wedge.
Store within the fridge (and experience any extras right now). Can be stored refrigerated for as much as 4 days.
Enjoy!
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