Makes four servings

Kids will love building this bowl by layering as much or as little as they like.

2 boneless skinless chicken breasts

¼ cup Taco seasoning

1 tbsp Olive oil

1 Lime, cut in half and juiced

1 Red onion

1 Red bell pepper, sliced

1 Green bell pepper, sliced

1 Yellow bell pepper, sliced

1 Cup corn

2 Cups White or Brown rice

1 can Black beans

Salsa

Guacamole – see Kitchen Ink’s recipe

Mexican cheese

Sour Cream

Cilantro

Lettuce

Tortilla chips

1. In a large bowl, make a marinade using taco seasoning, olive oil, and lime juice. Add chicken, peppers, and onions, corn and toss until covered in marinade. Cover and refrigerate for one hour.
2. Preheat oven to 350°F.
3. On a baking sheet evenly spread marinated chicken and veggies and bake for 20 minutes. Check chicken to make sure it is cooked through (no pink).
4. In a bowl layer the bottom with rice, top with chicken and veggies, and beans. If desired, top with cheese, salsa, guacamole, sour cream, cilantro, lettuce, and Tortilla chips.