Leanne Ward

Instructions

1. Pre-heat your oven to 180 degrees Celsius 
2. Remove fat/skin from chicken and lay the breasts onto a lined baking tray.
3. Sprinkle with taco seasoning and massage into the chicken. Place the tray into the oven and bake for roughly 25 minutes or until chicken is cooked through and juices are clear. Remove from oven and allow to cool.
4. While the chicken is cooking, prepare the rice as per the packet instructions. Once cooked, drain and set aside.
5. In a non-stick pan, add all the capsicums, kale, mushrooms and zucchini and heat until they are cooked to your liking (3-5 minutes). Remove from heat.
6. Drain the water from the tin of black beans and rinse well under running water to remove the excess salt.
7. Slice the chicken into bite sized pieces.
8. Lay out 4 re-usable meal prep containers. Into each container, add 1/4 of the chicken, 1/4 of the rice, 1/4 of the vegetable mixture and 1/4 of the black beans. Add a lime wedge to each container. 
9. These will keep in your fridge for 4-5 days. When you are ready to eat it, remove the lime wedge, microwave on high for 2 minutes. Remove from microwave, squeeze with lime and stir well. Enjoy!