Cook the rice. Rinse 2 cups of rice. Cook according to package directions. For extra flavor, add a squeeze of lime and a handful of chopped cilantro when it’s done.

Prep the chicken. Pat chicken dry. In a bowl, combine 2 tablespoons oil, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss chicken until coated.

Cook the chicken. Grill, bake at 425°F (220°C) for 18–22 minutes, or pan-sear over medium-high heat until internal temp hits 165°F (74°C). Rest 5 minutes, then slice or dice.

Sauté the veggies. Slice bell peppers and red onion. Heat a little oil in a skillet, add veggies with a pinch of salt and pepper, and cook until slightly tender with some char—about 6–8 minutes.

Warm the beans and corn. In a small pot, heat black beans with a pinch of cumin and salt. Warm corn in the same pan or skillet. Keep them simple; the bowl will have plenty of flavor.

Prep fresh toppings. Halve cherry tomatoes. Chop cilantro. Cut lime into wedges. If using avocado, slice right before serving or mash with lime and salt to make a quick guacamole.

Assemble the bowls. Divide rice into 5 meal prep containers. Add chicken, beans, corn, sautéed peppers/onion, and tomatoes. Keep sauces and fresh toppings separate if storing for several days.

Add flavor boosters. Pack small containers of salsa, Greek yogurt (as a high-protein sour cream swap), lime wedges, and hot sauce. Sprinkle cilantro when serving.

Cool and store. Let everything come to room temp before sealing. Refrigerate up to 4 days.