Chicken Burrito Bowl for Meal Prep

Preheat oven to 350ºF.

Cook rice according to package directions, adding a pinch of salt. Once cooked, stir in cilantro, lime juice and a pinch of pepper and fluff with a fork.

Lightly pat the moisture off the chicken and rub with taco seasoning. Heat oil in a large, oven-proof pan over high heat. Place chicken breasts in and cook until golden, about 1–2 minutes. Flip and repeat on the other side. Once both sides are done, place into the oven until no longer pink inside, about 20–25 minutes.

Place the flatbread on a cookie sheet and rub with oil. Sprinkle on the taco seasoning and gently rub in evenly. Slice the flatbread in half crosswise and then slice each half into 1/2 inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.

For the bowls, heat olive oil up in a large pan over medium/high heat. Add peppers, onion and garlic and cook until tender and golden brown, about 7–10 minutes.

Place the avocado, lime juice and a pinch of salt and pepper into a bowl and mash together. Divide between storage containers, followed by the corn and the salsa.

Divide the rice between the storage containers. Slice the chicken and divide between the containers as well.

Divide the chips between small, snack-sized Ziploc bags (this prevents them from getting soggy) and place on top of each container. If desired, add a wedge of lime to each container to use when you eat it.
Store in the refrigerator for up to 5 days.