Meal Prep Chicken Rice Bowl

For the pickled red onions

• 1 red onion large, 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 onion small, diced
• 3/4 tsp salt
• 3 cups chicken broth or vegetable broth
• 1 1/2 cups basmati rice 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 black pepper
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 cup cilantro chopped

Toppings

• 1 pint cherry tomato halved
• 1 cup sour cream
• 1 cup feta cheese crumbled
• 3 avocado halved
• 19 oz black beans canned, drained and rinsed