Prep all four servings of this easy recipe at once for ready-to-eat dinners or packable lunches for the rest of the week. If you don't like a lot of heat, try using mild chili powder, and leave out the jalapeño from the rice.
Nutrition per serving may change if servings are adjusted.
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
¾ teaspoon salt, divided
½ teaspoon chipotle chile powder or mild chili powder
¼ teaspoon ground pepper
3 tablespoons extra-virgin olive oil, divided
¼ cup chopped fresh cilantro
1 medium red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups cooked brown rice
1 medium tomato, chopped
1 tablespoon chopped jalapeño pepper (optional)
1 (15 ounce) can reduced-sodium black beans, rinsed
½ cup crumbled queso fresco (2½ ounces)
1 lime, cut into 4 wedges
Toss chicken with ¼ teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.
Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and ¼ teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.
Combine rice, tomato, jalapeño, if using, and the remaining ¼ teaspoon salt in a medium bowl.
To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).
To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.
To make ahead: Prepare through Step 4 and refrigerate for up to 4 days.
511 calories;19 g fat(4 g sat); 8 g fiber; 49 g carbohydrates; 37 g protein; 94 mcg folate; 93 mg cholesterol; 8 g sugars; 0 g added sugars; 1,629 IU vitamin A; 74 mg vitamin C; 144 mg calcium; 3 mg iron; 689 mg sodium; 971 mg potassium
Vitamin C (123% daily value), Vitamin A (33% dv), Folate (24% dv)
Carbohydrate Servings: 3½
Exchanges: 4 lean protein, 2 fat, 2 starch, 1½ vegetable, ½ high-fat protein