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Dump and Go Salsa Chicken Bowls

These easy and healthy bowls combine tender chicken, roasted veggies, and hearty brown rice for a flavorful and nourishing meal-prep option.
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Ingredients
  

Brown Rice

  • 1 cup 1 cup brown rice
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1.75 cups 1.75 cups water

Salsa Chicken

  • 2 pieces 2 boneless skinless chicken breasts (about 1.3 lbs total)
  • 16 ounces 16 ounces salsa
  • 1/2 cup 1/2 cup chicken broth
  • 1 teaspoon 1 teaspoon chili powder

Roasted Bell Peppers

  • 3 pieces 3 bell peppers, sliced
  • 1 tablespoon 1 tablespoon oil
  • pinch Pinch of salt

Toppings

  • 2 pieces 2 green onions, sliced
  • 4 tablespoons 4 tablespoons sour cream

Instructions
 

Preparation

  • Preheat your oven to 425°F.
  • Cook the brown rice according to package directions: add rice, salt, and water to a pot, cover, bring to a boil, reduce heat, and simmer for 35 minutes.
  • While the rice cooks, start the chicken. Add chicken breasts, salsa, chicken broth, and chili powder to a medium sauce pot. Stir briefly.
  • Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 30 minutes, ensuring it stays at a steady simmer.
  • While the chicken and rice cook, prepare the bell peppers. Slice them into 1/2-inch strips, place on a baking sheet, drizzle with oil, and add a pinch of salt.
  • Roast peppers for 20–25 minutes, stirring halfway through, until edges begin to brown.

Assembly

  • After 30 minutes, remove the chicken from the pot and shred it with two forks. Return shredded chicken to the salsa mixture and stir well.
  • Once everything is cooked, assemble the bowls: add 3/4 cup rice to each container, then top with roasted peppers and shredded salsa chicken.
  • Spoon extra salsa mixture over the chicken to moisten the bowls.
  • Finish with sliced green onions and a dollop of sour cream. Serve immediately or refrigerate for up to 4 days.

Notes

Swap brown rice for quinoa or cauliflower rice for variety. Add black beans or corn to boost fiber and volume. Use chicken thighs if you prefer extra tenderness. Double the chicken mixture for freezer-friendly meal prep.
Keyword Comfort Food, Easy Recipe, Healthy Dinner, Meal Prep, Salsa Chicken