WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLSServes 4-6INGREDIENTS2-3 boneless skinless chicken breasts3 bell peppers, any color, sliced1 large red onion, sliced2 tablespoons olive oil1 tablespoon taco seasoningSalt and pepper1 jar salsa3 cups cooked brown rice, divided1 can black beans, drained and rinsed1 can corn1 cup shredded cheddar cheese1 lime, sliced into wedges Fresh cilantro to garnishPREPARATIONPreheat oven to 400˚F/200˚C.Line a baking sheet with foil.Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.Sprinkle the taco seasoning evenly over both sides of the chicken breasts. Salt and pepper the peppers and onions, tossing to coat. Top each chicken breast with a generous pour of salsa.Bake in a preheated oven for 25 minutes. Rest chicken for 10 minutes, before slicing into strips. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days. Meal-prep FTW! Enjoy! Inspired by: http://sweetpeasandsaffron.com/2016/04/chicken-fajita-lunch-bowls.htmlMUSICMoving SouthLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam