Grilled chicken with peppers, onions, rice, and beans for a tasty, hearty meal prep option.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 1/2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 2 medium bell peppers (1 red, 1 yellow), sliced
12 - 1 medium red onion, sliced
13 - 1 tbsp olive oil
14 - Pinch of salt and pepper
→ Bowls
15 - 2 cups cooked brown rice (or white rice or quinoa)
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Make It:
01 - Combine chicken strips with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Toss well and let marinate for at least 10 minutes or overnight refrigerated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with salt and pepper, and sauté until softened with light charring, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add marinated chicken strips and cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
04 - Divide cooked rice evenly among four meal prep containers. Layer sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes on top of the rice.
05 - Add sliced avocado and chopped cilantro to each bowl just before serving to preserve freshness.
06 - Serve each bowl with lime wedges. Refrigerate prepared bowls for up to four days. For optimum freshness, keep avocado and cilantro separate until serving.
