{weekend notes}

Today feels like fall. It’s cold. Possible chance of rain. I’m so glad I live in a world where there are Octobers. I’ve been waiting for this!

You guys, my weekend came and went in a flash. I really don’t have much to share. I slept in and didn’t make many plans….just went with the flow. It was perfect. Hardly took any pictures to share either. So this blog post is going to be short and quick.

I did get some meal prep done. The exact same meal prep from last week. It was that good, that I was willing to commit another week of eating the same thing.

FullSizeRender (4).jpg

Chicken Burrito Bowls.

This recipe makes 4 lunches. And hardly any time to prep.

Here’s what you’ll need:

2 boneless skinless chicken breasts
2 bell peppers, sliced
1/2 red onion, sliced
2 tablespoons olive oil
1 jar salsa
2 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn, drained
1 avocado, sliced and divided
1 lime, sliced into 4 wedges
cilantro
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 400 degrees.

Line a cookie sheet with foil.

Place chicken + peppers + onions onto cookie sheet and drizzle with olive oil.

fullsizerender-7

Mix all spices together in a small bowl and sprinkle over both sides of chicken breasts. You wont need all the taco seasoning mix. Save it for next time.

Top chicken breasts with a generous pour of salsa.

fullsizerender-8

Bake for 25 minutes.

Slice cooked chicken into strips.

Divide rice between 4 containers. 1/2 cup in each. Top each with a scoop of black beans + corn + additional salsa + peppers + onions. Add sliced chicken and garnish with avocado + cilantro + lime wedge.

You’ve got lunch prepped for 4 days. Grab and go each morning. Only 3 are pictured, because I ate one already 🙂

fullsizerender-2