Southwest Chicken and Black Bean Meal Prep Bowls

• 1 lb boneless skinless chicken breasts
• 1 cup long grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Cook the rice according to package instructions. Once cooked, stir in half of the lime juice and half of the chopped cilantro. Set aside.
2. Mix chili powder, ground cumin, smoked paprika, salt, and pepper in a small bowl. Rub the chicken breasts evenly with olive oil and then coat with the spice mix.
3. Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
4. While the chicken cooks, heat a skillet over medium heat. Add diced bell pepper and corn, sautéing for about 5 minutes until tender. Season with a pinch of salt and pepper.
5. Prepare the avocado salsa by combining diced avocado, remaining lime juice, remaining cilantro, and a pinch of salt. Gently toss to coat and keep creamy.
6. To assemble each meal prep bowl, divide the cilantro lime rice evenly among 4 containers. Add black beans, the roasted corn and bell pepper mix, sliced chicken, and top with a few spoonfuls of avocado salsa.
7. Store bowls in airtight containers in the fridge for up to 4 days. Reheat in the microwave or enjoy cold for a refreshing meal.

Chef tips

• If you prefer a lower-carb option, substitute rice with cauliflower rice or quinoa.
• To save time, use pre-cooked rotisserie chicken and simply season and reheat.
• Make sure not to mash the avocado too much when making the salsa to keep a chunky texture.
• Add a squeeze of fresh lime before eating to boost brightness and freshness.