Prepare the Rice: Cook 1 cup of rice according to package instructions with 2 cups of water, a pinch of salt, and 1 tablespoon of lime zest. Bring to a boil, cover, and simmer on low for about 15 minutes until fluffy. Stir in cilantro.

Season and Cook Chicken: Season 1 pound of chicken breast with taco seasoning. Cook in a grill pan over medium-high heat for 6-7 minutes on each side until cooked through. Let it rest for 5 minutes before slicing.

Heat the Black Beans: In a small pan, heat one can of drained black beans over medium heat for approximately 5 minutes, seasoning with salt and pepper as desired.

Assemble Bowls: Layer cilantro-lime rice, black beans, sliced chicken, lettuce, pico de gallo, cheese, and guacamole in a bowl or prep container.

Serve or Store: Toss ingredients to mix and serve warm, or store in airtight containers in the fridge for up to 3 days. Keep toppings separate.