1. Cook the Chicken: Start by dicing the chicken breasts into bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Sprinkle the taco seasoning over the chicken and stir to coat evenly. Continue cooking for another 3-5 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from heat and set aside.

2. Prepare the Rice: While the chicken is cooking, ensure your brown rice is ready. If you’re cooking it from scratch, follow package directions. For meal prep, it’s often easiest to cook a larger batch of rice at the beginning of the week.

3. Rinse and Drain Beans and Corn: Open the cans of black beans and corn. Place the black beans in a colander and rinse thoroughly under cold water until the water runs clear. Drain both the beans and corn well to remove excess liquid.

4. Dice the Avocado and Chop Cilantro: Carefully dice your avocado just before assembly to prevent browning. Chop the fresh cilantro finely.

5. Assemble the Bowls: For each individual serving, start with a base of cooked brown rice in a meal prep container or bowl.

6. Layer the Ingredients: Arrange the cooked seasoned chicken, black beans, and corn neatly over the rice. Add a generous spoonful of salsa.

7. Add the Fresh Toppings: Sprinkle with shredded cheese, diced avocado, and fresh cilantro. Add a dollop of Greek yogurt or sour cream on the side.

8. Garnish and Serve: Squeeze a lime wedge over the bowl just before serving for a burst of fresh flavor. Season with a pinch of salt and pepper to taste.