Ashley Shawna 
A delicious and easy meal to enjoy as a weekend lunch or a light dinner.
Preheat oven to 200˚C.
Line a baking sheet with parchment paper.
Heat one teaspoon of avocado in pan, let out heat.
Sprinkle taco seasoning, salt and pepper over chicken breast.
Place the chicken in the pan, flipping after 2 minutes per side to sear.
Place peppers and onions onto the baking sheet, sprinkle with salt and pepper and toss in olive oil
Place chicken over top of the onions and peppers.
Add pico de gallo over top of each chicken breast.
Place in the over and let bake for 25 minutes.
Rest chicken and veggies for 10 minutes to lock in juices and allow to cool.
Slice chicken in strips.
Add a base of brown rice to 4 large bowls.
Top each with a scoop of black beans, corn, pico de gallo, cheddar and monterey jack cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Ingredients
Directions
Preheat oven to 200˚C.
Line a baking sheet with parchment paper.
Heat one teaspoon of avocado in pan, let out heat.
Sprinkle taco seasoning, salt and pepper over chicken breast.
Place the chicken in the pan, flipping after 2 minutes per side to sear.
Place peppers and onions onto the baking sheet, sprinkle with salt and pepper and toss in olive oil
Place chicken over top of the onions and peppers.
Add pico de gallo over top of each chicken breast.
Place in the over and let bake for 25 minutes.
Rest chicken and veggies for 10 minutes to lock in juices and allow to cool.
Slice chicken in strips.
Add a base of brown rice to 4 large bowls.
Top each with a scoop of black beans, corn, pico de gallo, cheddar and monterey jack cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
