Loaded Power Bowl

Make it

1. Get the rice warm. Cook 1 cup of dry rice (or heat a 2-cup pouch of microwave rice). If you're starting from raw rice, get it going first since it takes the longest — everything else comes together while it cooks.
2. Heat the chicken. If you're using rotisserie or already-cooked chicken, shred or chop about 2 cups and warm it in a pan over medium heat for 2–3 minutes. Cooking from raw? Slice 2 chicken breasts, season with salt, pepper, and a little garlic powder, and pan-cook 5–6 minutes per side until no longer pink inside.
3. Rinse and warm the beans. Drain and rinse a can of black beans, then toss them in the pan with the chicken for the last minute just to heat through. A rinse cuts the sodium and the "canned" taste.
4. Prep the fresh stuff. While the pan works, dice a tomato, slice half an avocado, and shred a handful of lettuce or grab some baby spinach. No knife skills required — rough chunks are fine.
5. Mix the sauce. Stir together the Greek yogurt, lime juice, garlic powder, and a pinch of salt in a small bowl. Add a splash of water until it's drizzle-able. Want heat? A little hot sauce or a spoon of salsa works too.
6. Build your bowl. Rice on the bottom, then chicken and beans, then the veggies and avocado piled on top. Drizzle the sauce over everything and finish with a squeeze of lime. Eat it warm.

Tips to make it yours

• Meal-prep move: Cook a big batch of rice and chicken on Sunday and stash them in containers. On a busy night, all that's left is rinsing beans, chopping a veggie, and mixing sauce — a 5-minute bowl instead of 15.
• Keep the avocado fresh: If you're prepping ahead, slice the avocado the day you eat it, not in advance. Everything else holds in the fridge for 3–4 days.
• Swap freely: No black beans? Use pinto or chickpeas. No yogurt? Salsa plus a spoon of guac does the same job. The formula — grain + protein + beans + veggies + sauce — works with whatever's in your kitchen.

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