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.

Source:, March 2018


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Toss chicken with 1/4 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 1/4 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 1/4 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.

Nutrition Facts

2 cups
511 calories; protein 36.8g; carbohydrates 48.7g; dietary fiber 8.3g; sugars 7.7g; fat 18.6g; saturated fat 4.4g; cholesterol 93.3mg; vitamin a iu 1629IU; vitamin c 73.8mg; folate 94.4mcg; calcium 143.7mg; iron 2.9mg; magnesium 89.4mg; potassium 970.8mg; sodium 689mg; thiamin 0.5mg.

4 lean protein, 2 fat, 2 starch, 1 1/2 vegetable, 1/2 high-fat protein