H3: Prepare the Chicken Marinade & Marinate Chicken

1. Combine Marinade Ingredients: In a medium-sized bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, chopped cilantro, salt, and pepper.
2. Marinate Chicken: Add the cut chicken pieces to the bowl with the marinade. Toss well to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be (but don’t exceed 4 hours with lime juice as it can start to “cook” the chicken texture).

H3: Cook the Quinoa

1. Rinse Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water. This removes the natural saponins, which can give quinoa a bitter taste.
2. Cook: In a medium saucepan, combine the rinsed quinoa, broth (or water), and a pinch of salt. Bring to a boil over medium-high heat.
3. Simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed.
4. Rest: Remove from heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa with a fork.

H3: Cook the Chicken

You have a couple of options for cooking the chicken:

Stovetop Method (Recommended for best browning):

1. Heat Pan: Heat 1 tablespoon of olive oil (if needed, depending on your pan) in a large skillet or frying pan over medium-high heat.
2. Cook Chicken: Once the pan is hot, add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan, which steams the chicken instead of searing it). Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature reaches 165°F or 74°C).
3. Rest: Remove chicken from the pan and let it rest for a few minutes before dicing further if needed, or using as is.

Oven Method:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Arrange Chicken: Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper for easy cleanup.
3. Bake: Bake for 15-20 minutes, or until the chicken is cooked through and lightly browned. For extra browning, you can broil it for the last 1-2 minutes, watching carefully to prevent burning.

H3: Prepare the Bowl Components

While the chicken and quinoa are cooking, prepare your fresh toppings:

1. Rinse and drain the canned black beans and corn.
2. Thinly slice or dice the red onion. If you find raw red onion too strong, soak the slices in cold water for 10 minutes, then drain.
3. Halve or quarter the cherry tomatoes.
4. Chop extra cilantro for garnish.
5. Wait to slice or dice the avocado until just before serving or assembling the bowls to prevent browning.

H3: Assemble Your Meal Prep Bowls

1. Divide Quinoa: Divide the cooked quinoa evenly among 4 meal prep containers.
2. Add Chicken: Top the quinoa with an equal portion of the cooked chili-lime chicken.
3. Add Toppings: Arrange the black beans, corn, red onion, and cherry tomatoes in sections around the chicken.
4. Store or Serve:

   • For Meal Prep: If prepping for later, let the chicken and quinoa cool slightly before sealing the containers. Store the avocado separately or add it just before eating. Keep refrigerated for up to 4 days.
   • For Immediate Serving: Add sliced or diced avocado, a sprinkle of fresh cilantro, and a lime wedge on the side. Offer optional toppings like Greek yogurt, salsa, or cotija cheese.