Meal Prep Chicken Rice Bowl

For the pickled red onions

• 1 large red onion, sliced thin
• 1/2 cup red wine vinegar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 1/2 tsp salt

For the rice

• 3 tbsp olive oil
• 1 small onion, diced
• 3/4 tsp salt
• 3 cups chicken or vegetable broth
• 1 1/2 cups basmati or jasmine rice
• 3-6 tsp beet juice (adjust based on how pink you'd like the rice)

For the ground chicken

• 900 g ground chicken
• 2 tbsp olive oil
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 cup chopped cilantro

Toppings

• 1 pint cherry tomatoes, halved
• 1 cup sour cream
• 1 cup crumbled Feta cheese
• 3 avocados, halved
• 19 oz can black beans, drained and rinsed