Meal-Prep Cilantro-Lime Chicken Bowls

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.