Directions
- 1Dice two bell peppers, one red onion, and two jalapeño peppers.
- 2Cut two pounds of chicken breast into pieces.
- 3In a pot, add one cup of rice and two cups of water. Bring to a rolling boil, cover, and let it cook on low for ten minutes.
- 4In a pan on medium-high heat, add avocado oil, chicken, garlic powder, salt, pepper, and red pepper flakes.
- 5In another pan on medium-high heat, spray with avocado oil. Add diced bell peppers, red onion, and jalapeño peppers. Season with salt and pepper and let the veggies cook for eight to ten minutes.
- 6Split the cooked chicken evenly into six meal prep containers.
- 7Split the sautéed veggies into the containers.
- 8Add the cooked rice to each container.
- 9Top with low-calorie sweet chili sauce and sesame seeds.
Ingredients
- 2 bell peppers
- 1 red onion
- 2 jalapeño peppers
- 2 pounds chicken breast
- 1 cup rice
- 2 cups water
- 2 sprays avocado oil
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon red pepper flakes
- 2 tablespoons low calorie sweet chili sauce
- 1 tablespoon sesame seeds
Equipment
knifecutting boardpotpanmeasuring cupmeasuring spoons
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