- Chicken breasts skinless – 4 or 1 pound
- Taco seasoning – 1 pack
- Rice – 1 cup
- Water – 2 cups
- Vegetable oil – 1 teaspoon
- Cilantro freshly chopped – 2 tablespoon
- Salt – to taste
- Lime – 1 normal size
For guacamole or salsa
- Avocado – 1 ripe
- Jalapeno – ½ minced
- Cilantro – 2 tablespoon minced
- Onions – 1/8 cup minced
- Tomato – 1 small minced
- Juice of lime – 1 lime
- Bell peppers of choice – 2 average sizes cut in strips
- Onion – sliced in strips
- Romaine lettuce – 2 cups chopped
- Black beans – ½ cup
- Light sour cream – ½ cup
Start with chicken
Marinate the chicken with taco seasoning and oil. Keep it refrigerated for about 20 minutes.
Heat the pan to medium-high heat and cook each breast per side for 5 to 7 minutes or until completely cooked.
Remove from the stove and cut into cubes
Move to Rice
Boil water in a large pot and add oil, salt, and pepper and rice into it. Reduce the flame and cover the pot until rice absorbed water and became tender. Add cilantro and fluff the rice using a fork.
Time to guacamole and tomato salsa
Mash avocado in a bowl and add half of the minced cilantro, onion, jalapeno, lime juice and season with salt and pepper. Mix until avocadoes are mashed properly.
Take another bowl and add tomatoes and remaining of cilantro, onion, jalapenos, and lime with seasoning.
Divide the rice, chicken, bell pepper, and bean into four boxes. Add the scoops of salsa in the boxes and refrigerate them for consumption.
Store salsa for two days only
Reheat only chicken and rice bowls