1. Preheat your oven to 400 F (200 C). On a large baking sheet, toss the cubed chicken breasts with olive oil and taco seasoning until the chicken is evenly coated. Spread the chicken in a single layer to ensure it cooks evenly.

2. Place the baking sheet with the seasoned chicken in the preheated oven. Roast for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165 F (74 C).

3. While the chicken is roasting, prepare your individual meal prep bowls. In each of your chosen meal prep containers, add a portion of cooked brown rice.

4. To each bowl, add a portion of the rinsed and drained black beans and the drained corn alongside the rice.

5. Once the chicken is fully cooked, carefully remove it from the oven. Divide the cooked chicken evenly among your prepared bowls, placing it over the rice, beans, and corn.

6. Spoon a generous dollop of salsa over the chicken and vegetables in each bowl. Sprinkle each bowl with shredded cheese.

7. If you prefer your cheese melted and warm, you can place the assembled bowls (if oven-safe) back into the oven for an additional 5 minutes, or until the cheese is bubbly. Alternatively, if meal prepping, you can add the cheese just before reheating.

8. Garnish each bowl with fresh cilantro and a lime wedge. Serve immediately, or cover and refrigerate for meal prep.