Cook the rice: Rinse 2 cups rice until the water runs clear. Cook in broth or water according to package directions. When done, fluff with a fork. Stir in the zest of 1 lime, juice of 1/2 lime, a handful of chopped cilantro, and a pinch of salt. Set aside.

Prep the veggies: Slice the bell peppers and red onion into strips. Toss with 1–2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, salt, and pepper. Spread on a sheet pan.

Roast the veggies: Roast at 425°F (220°C) for 18–22 minutes, until tender with a few charred edges. Toss in the corn for the last 5 minutes to warm through.

Season the chicken: Pat dry and sprinkle both sides with salt, pepper, and a light dusting of cumin. Mince the garlic.

Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Sear chicken 2–3 minutes per side until lightly browned.

Simmer in salsa verde: Lower the heat to medium. Add garlic to the pan for 30 seconds, then pour in 2 cups salsa verde. Cover and simmer 10–15 minutes, or until the chicken is cooked through (165°F/74°C internal temp).

Shred or slice: Remove chicken to a board. Shred with two forks or slice into strips. Return to the skillet, toss in the warm salsa, and squeeze in juice from 1/2 lime. Adjust salt and pepper to taste.

Warm the beans (optional): Heat black beans in a small saucepan with a pinch of cumin and salt until hot. Drain any excess liquid.

Assemble bowls: Divide the cilantro-lime rice among 4–6 meal prep containers. Top with salsa verde chicken, roasted veggies, and beans if using. Add a spoonful of Greek yogurt or sour cream, a sprinkle of cotija, and extra cilantro. Keep avocado and fresh toppings separate until serving.

Finish and store: Let everything cool for 15–20 minutes before sealing. Label with the date.