Mix the marinade: In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

Prep the chicken: Pat chicken breasts dry and slice into 1-inch strips for faster, even cooking. Toss with the marinade and let rest 15–30 minutes (or up to 8 hours in the fridge).

Preheat and prep veggies: Heat the oven to 425°F (220°C). Slice bell peppers and red onion into strips. Toss with a little olive oil, salt, and pepper on a sheet pan.

Roast the veggies: Roast for 15 minutes, then push them to one side of the pan.

Add the chicken: Lay marinated chicken strips on the empty side. Roast another 10–14 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with charred edges.

Warm the beans: While the sheet pan finishes, heat black beans in a small pot over low heat with a pinch of salt, pepper, and a squeeze of lime. Add a splash of water if needed.

Cook your base: If you haven’t already, cook rice according to package directions. For cauliflower rice, sauté in a skillet with a little oil, salt, and lime juice for 5–7 minutes.

Chop the fresh stuff: Halve cherry tomatoes. Dice avocado just before packing or serving. Roughly chop cilantro. Cut extra lime wedges.

Assemble bowls: Divide rice among 4–6 meal prep containers. Top with chicken, roasted peppers and onions, and black beans. Keep tomatoes, avocado, and yogurt/salsa in separate small containers if possible.

Finish with flavor: Add a squeeze of lime over the chicken. Sprinkle cilantro over everything. Let containers cool slightly before sealing.