Cilantro-Lime Chicken and Black Bean Skillet

In a medium saucepan, combine 1.5 cups uncooked white rice, 3 cups water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is completely absorbed. Remove from heat and let rest, covered, for 5 minutes.

While the rice cooks, wash and chop 3 green bell peppers into 1/2-inch pieces. Peel and mince 4 cloves of garlic. Wash and finely chop 1 bunch of fresh cilantro to yield about 1/2 cup of chopped herbs. Juice 2 limes to yield 4 tbsp of fresh lime juice.

Cut 24 oz raw chicken breast into 1-inch bite-sized cubes. Season the chicken evenly with 1/2 tsp salt and 1/2 tsp black pepper.

Open 1.5 cans of black beans, pour them into a colander, and rinse thoroughly under cold water. Let drain.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chopped 3 green bell peppers and minced 4 cloves of garlic. Sauté for 4 to 5 minutes until the peppers are tender-crisp and slightly browned. Transfer the cooked peppers and garlic to a clean bowl and set aside.

In the same skillet, heat the remaining 1 tbsp vegetable oil over medium-high heat. Add the seasoned 24 oz cubed chicken breast in a single layer. Pan-sear without moving for 3 minutes to develop a golden-brown crust, then stir and cook for another 4 to 5 minutes until the chicken is fully cooked through (internal temperature of 165°F).

Reduce the skillet heat to medium-low. Return the sautéed peppers and garlic to the skillet. Add the drained 1.5 cans of black beans, 4 tbsp lime juice, and 1/2 cup chopped fresh cilantro. Stir well to combine all ingredients and cook for 2 minutes until everything is heated through.

Portion and store: For tonight's dinner (1 serving), plate 1/3 of the cooked rice (equivalent to 0.5 cup raw) and top with 1/3 of the chicken, pepper, and bean skillet mixture (containing 8 oz chicken, 1 pepper, and 0.5 can beans).

For Days 2 and 3: Transfer the remaining 2/3 of the cooked rice (1 cup raw equivalent) and the remaining 2/3 of the skillet mixture (containing 16 oz cooked chicken, 2 cooked peppers, and 1 can worth of black beans) into airtight meal prep containers and store in the refrigerator for up to 3 days.