A flavorful, protein-packed meal prep recipe featuring smoky barbecue chicken, brown rice, black beans, roasted vegetables, and a creamy lime sauce.

Scale

1 ½ pounds boneless skinless chicken breast

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

½ cup barbecue sauce

2 cups uncooked brown rice

4 cups water or broth

2 cups black beans

2 cups corn

2 red bell peppers

2 zucchini

1 red onion

½ cup Greek yogurt

2 tablespoons lime juice

1 tablespoon barbecue sauce

1 teaspoon honey

1 avocado for topping

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Cook brown rice according to package directions.

Season chicken with spices, bake at 400°F for 22–25 minutes, brushing with barbecue sauce near the end.

Roast sliced vegetables at 425°F for 20–25 minutes.

Mix yogurt, lime juice, barbecue sauce, honey, and garlic powder for the dressing.

Assemble bowls with rice, beans, corn, vegetables, and sliced chicken.

Add sauce and toppings before serving.

Store in airtight containers up to 4 days.

Keep sauce separate for best texture.

Swap brown rice for quinoa or cauliflower rice if desired.

Great served warm or chilled.