Step 1

Pre-heat oven to 425°F.

Step 2

Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.

Step 3

Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.

Step 4

Allow to rest for 10 more minutes before slicing.

Step 5

Cook the rice according to package directions. Allow to cool.

Step 6

In a large bowl, combine the rice, bell peppers, red onion and corn.

Step 7

Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.

Step 8

Divide amongst 4 lunch containers, topping with the chicken.

Step 9

Refrigerate until you are ready to serve.