It’s a new year and I’m making all efforts to use meal prepping more so I can cook on Sundays and have delicious, healthy lunches during the week. I did pretty well with this in 2016, but since I travel over 50% of the time, meals at home weren’t very frequent. This recipe makes four lunch since bowls that are easy to take to work and reheat in the microwave. Corn would be a nice addition to this recipe, so feel free to add if you’re not trying to cut down on carbs a bit. Ingredients:

• 2 skinless, boneless chicken breasts cut into three pieces each (6 pieces total)
• 2 red bell peppers, julienned
• 1 large onion, chopped in medium pieces
• 1 Tbsp. creole/blackening seasoning (could use taco seasoning)
• ½ tsp. each salt and pepper
• 2 Tbsp. vegetable oil
• 2 cups cooked brown rice
• 1 cup canned black beans, drained and rinses
• 1 cup fresh salsa (don’t want to make your own, check out the produce section of your grocery store for fresh salsa)
• 4 Tbsp. cilantro leaves (optional)
• 1 lime cut into 4, optional

Directions: Preheat oven to 375 degrees.

1. Line a baking sheet with aluminum foil (to make cleanup easy). Place the chicken, peppers and onions on the baking sheet then sprinkle with blackening seasoning, salt and pepper. Drizzle the oil on the veggies and chicken and toss to coat with oil and spices evenly. Bake for 25 minute then turn oven to broil and broil for 3-4 minutes, until lightly charred. Allow to cool, then chop the veggies and chicken in bite size pieces.
2. To assemble, divide the rice, black beans, salsa, chicken and cooked vegetables among 4 microwave-safe storage containers. Refrigerate until ready to eat, up to 5 days.
3. When ready to eat, microwave partially-covered for 3 minutes. Garnish with cilantro leaves and, if using. Can also serve with additional salsa and lime juice.

Makes 4 lunch entrees.