Oven-Roasted Cumin-Chili Chicken Breast with Black Beans, White Rice, and Bell Peppers

Preheat your oven to 400°F (204°C).

Wash 3 large bell peppers, discard the seeds and stems, and slice them into 1/2-inch strips. Cut 900g of raw boneless skinless chicken breasts into thin strips.

On a large rimmed baking sheet, toss the sliced chicken and bell peppers with 3.5 tbsp of vegetable oil, 2 tbsp of ground cumin, 2 tbsp of chili powder, 1 tbsp of garlic powder, 1 tsp of salt, and 1 tsp of black pepper until completely coated. Spread them out in a single even layer.

Roast the chicken and peppers in the preheated oven for 20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).

While the chicken is roasting, prepare the rice. In a medium saucepan, combine 420g of uncooked long-grain white rice, 3.5 cups of water, 1.5 tbsp of butter, and 1/2 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

Drain and rinse 2 cans of black beans. In a small saucepan over medium heat, combine the beans with 2 tbsp of vegetable oil and 1/2 tsp of salt. Cook for 5 minutes, stirring occasionally, until hot.

Divide the fluffed white rice, warm black beans, roasted cumin-chili chicken, and bell peppers evenly among 6 plates or meal prep containers.