Cook the rice: Rinse 2 cups rice until the water runs clear. Add to a pot with 3–4 cups low-sodium broth or water and a pinch of salt. Cook according to package directions. Fluff and set aside. For extra flavor, stir in a squeeze of lime and a handful of chopped cilantro.

Season the chicken: Pat the chicken dry. Sprinkle with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This adds flavor without extra calories.

Sear for depth: Heat a large skillet over medium-high with 1 tablespoon oil. Sear chicken 2–3 minutes per side to develop color. You don’t need to cook it through yet.

Add aromatics: Reduce heat to medium. Add diced onion and minced garlic to the skillet. Cook 2–3 minutes until fragrant, stirring to prevent burning.

Simmer in salsa verde: Pour in 2 cups salsa verde. Nestle the chicken back into the pan. Cover and simmer 10–15 minutes, or until the chicken is cooked through (165°F/74°C).

Shred or slice: Remove the chicken and shred with two forks or slice thinly. Return to the sauce and stir to coat. Taste and adjust seasoning with salt, pepper, or more lime.

Cook the peppers and veggies: In a second skillet, sauté the bell peppers in a small splash of oil with a pinch of salt and cumin until tender-crisp, about 4–5 minutes. Stir in black beans and corn, just to warm through.

Assemble the bowls: Divide rice into 5 meal prep containers. Top with salsa verde chicken, peppers, beans, and corn. Spoon extra salsa from the pan over the chicken for moisture.

Finish with freshness: Add a squeeze of lime and a sprinkle of chopped cilantro. If using Greek yogurt as a light sour cream swap, pack it in a separate container so it stays cool and creamy.

Cool before sealing: Let everything cool 15–20 minutes before covering and refrigerating. This prevents condensation and soggy rice.