Meal Prep Chicken Rice Bowl

Combine the thinly sliced red onion, red wine vinegar, lemon juice, olive oil, honey and salt in a glass jar or bowl and stir. Let sit for at least 30 minutes.

Put a medium pot over medium heat and add olive oil. Once warm, add diced onion and cook for 4-5 minutes to soften.
Stir in the salt.
Stir in the rice and stir frequently, until the rice is evenly coated, about 1 minute.
Stir in the broth and bring to a simmer over medium high heat. Turn to low heat and cook until the rice is tender and the liquid is absorbed, about 15-18 minutes. Remove from the heat, stir in the beet juice (adjust beet juice 3-6 tsp depending on the depth of pink colour you’d like) fluff with a fork and put the lid on for 10 minutes. After 10 minutes, remove the lid and fluff with a fork and set aside.

Add oil to a large frying pan or skillet over medium heat. When the pan is hot, add the diced red onions and garlic and saute 3-5 minutes to soften, stirring often. Add the ground chicken/ground turkey, salt, pepper, onion powder, garlic powder and cook, breaking up the ground meat as you cook, until cooked through. Remove from the heat and stir in the cilantro. Set aside.

Once all of your ingredients have been prepped, divide all ingredients evenly between 6 meal prep containers (use half an avocado per container).