Ingredients:
1.5 Pound Chicken Breast
2 Cloves Garlic, minced
2 tablespoon Olive Oil
Salt and Pepper, to taste
1 Onion, diced
1 Tablespoon Chili Powder
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
1.5 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1⁄4 C Cilantro
3 Bell Peppers, sliced
1 Can Pinto or Black Beans, rinsed and drained
3 Cups White Rice
Toppings:
Shredded Cheese
Limes
Warmed Tortillas
Avocado
Salsa
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Veggies: Slice the onion and bell peppers into strips. In a small bowl, mix the
minced garlic, olive oil, salt, pepper, chili powder, cumin, cayenne pepper, smoked paprika, and
garlic powder. Add the sliced vegetables to the bowl with the spice mixture and toss them until
fully coated in the seasoning.
3. Prepare the Chicken: Slice the chicken breasts into thin strips. Add the chicken strips to the
same spice mixture used for the vegetables. Toss the chicken in the mixture to ensure it’s fully
coated in the seasoning.
4. Assemble the Sheet Pan: Spread the seasoned vegetables in a single layer on a sheet pan.
Add the seasoned chicken strips on top of the vegetables. Drizzle any leftover spice mixture
over the chicken and veggies.
5. Bake: Bake the sheet pan in the preheated oven for 20-25 minutes, or until the chicken is
fully cooked (internal temperature should be 165°F or 74°C) and the vegetables are tender.
6. Prepare the Rice and Beans: While the chicken and vegetables bake, cook the white rice
according to the package instructions. Heat the pinto or black beans in a small saucepan over
medium heat until warmed through.
7. Finish the Dish: Once the chicken and vegetables are cooked, remove the sheet pan from
the oven. Sprinkle fresh cilantro over the top.
8. Assemble in Meal Prep Containers: Once everything is cooked, divide the rice, beans,
chicken, and vegetables into individual meal prep containers. Add toppings such as shredded
cheese, lime wedges, and avocado (optional), but if prepping for the week, you can add these
fresh right before eating. Store the containers in the refrigerator for up to 4 days. For longer
storage, you can freeze the chicken and veggies, then thaw and heat when ready to eat.
Serves: 4
Protein: 37g
Calories: 490