Chicken and Rice Meal Prep Bowls

Rinse the rice under cold water until the water runs mostly clear, then drain well.

Combine rice with water, a pinch of salt, and a teaspoon of oil in a saucepan. Bring to a boil, then cover, reduce heat, and simmer until tender.

Turn off the heat and let the rice rest, covered, for 5–10 minutes. Fluff with a fork and spread on a tray to cool.

Pat the chicken dry and place it in a bowl. Add olive or avocado oil, garlic powder, onion powder, Italian seasoning, salt, pepper, and lemon juice. Toss until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes per side, or until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or cube.

Toss broccoli florets and sliced bell pepper with a little oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes or sauté in a skillet for 5–7 minutes until crisp-tender.

Divide the cooked rice among 4 meal prep containers. Top each with sliced chicken, roasted veggies, and shredded carrots.

Garnish with sliced green onions. Let the bowls cool until no longer steaming, then seal and refrigerate up to 4 days or freeze up to 3 months.