4 bell peppers, ribs + seeds removed, sliced
2 red onions, sliced
2 tablespoons olive oil or avocado oil
2 tablespoons taco seasoning (<- link to homemade recipe that is Whole30 approved)
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Remove from the oven. Allow to rest for 5 minutes. Slice the chicken breasts.
Serve as burrito/taco bowls with toppings of your choice, on top of a salad, or as tacos in lettuce cups, etc.
Leftovers will keep in an airtight container refrigerated for 5 days. This makes a great meal prep! See meal prep instructions in the notes.
Meal Prep Instructions: Once cooked and completely cool, store in an airtight container with your favorite sides/toppings for up to 5 days in the refrigerator. I love these plastic ramekins to hold salsa or guacamole. HEATING: I personally prefer it cold, but to heat remove the salsa/guac, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.