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Makes 4 servings


  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 2 Tbsp. olive oil
  • 16 oz. boneless skinless chicken breasts, thawed
  • 1 packet taco seasoning
  • 1 cup salsa, divided
  • 1 (15-oz.) can black beans
  • 2 cups Spanish rice


Coat chicken pieces front and back with thin layer of taco seasoning. Align chicken in the middle of greased baking pan and top with ½ cup salsa. Spread peppers and onions around the outside of the pan. Drizzle with olive oil and sprinkle with remaining taco seasoning.

Bake at 350° for 20 minutes or until chicken reaches internal temperature of 165°.

Meanwhile, prepare Spanish rice according to instructions on the packet. Add a half cup to each bowl. When chicken and vegetables are done cooking, divide between each bowl. Divide remaining salsa and black beans between each bowl. Enjoy!

NOTE: This is a great meal to prepare for packed lunches!

Nutrition analysis per serving: 390 calories, 11 g fat, 33 g protein, 44 g carbohydrate, 10 g fiber, 33 g protein, 1130 mg sodium

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