Burrito Bowl Meal Prep

Cooking the rice: Cook rice according to package instructions in a medium saucepan. Set aside when ready.

Making the Dressing/Marinade: Meanwhile, stir together 1 cup Greek yogurt, 3 tsp taco seasoning, 2 tbsp lime juice, 1 tbsp maple syrup, 3 tbsp almond milk, and 1 tsp garlic powder in a large mixing bowl until smooth. This will be used both as a coating/marinade for the chicken and as a dressing.

Transfer about half of the sauce you've just prepared in 4 small airtight containers (So you can carry it separately and pour it over your dish when ready to eat).

Coating/Marinating Chicken: Place the 4 chicken breasts in the large mixing bowl where the rest of the dressing is. Slowly stir to coat the chicken breasts evenly with the sauce. Note: This step could be done 2 hours ahead of time (or overnight), placing the bowl in the refrigerator for the chicken to marinate.

Cooking the Chicken Breasts: Heat 2 tbsp olive oil over medium heat in a large non-stick pan and cook the chicken breasts 7 to 10 minutes on each side. Important: Check the internal temperature of your chicken breasts with a meat thermometer. Remove them from heat when they reach at least 165F.

Preparing the bowls: While the chicken breasts are cooking (don't forget to keep an eye on them! Setting up a timer is a good idea.), open and drain the cans. Chop the cilantro and cut the limes into quarters. Place the cilantro in 4 small containers (you can mix it into the sauce or use separate containers). Place the rest of the ingredients evenly into the bowls as shown in the pictures above.

Slice the Chicken Breasts: Then place them in your bowls to complete the dish.

Serving Instructions: Reheat the contents of the bowls then top with some of the dressing, chopped cilantro, diced avocado, and lime juice.