Step 1

Make the chicken

Step 2

Cut the chicken into rough 1-inch cubes and toss in a large zip-top bag with the chipotle peppers and adobo sauce, garlic, oregano and 2 tablespoons oil. Seal tightly and gently press the bag with your hands to mix the ingredients, then leave at room temperature for 1 hour.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium heat and add about 1/4 of the marinated chicken — don't crowd the pan, or the chicken will steam instead of brown. Cook, flipping after 2 to 3 minutes, until the chicken is cooked through, and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding the final tablespoon of oil as needed. Slice the cooked chicken into small bits.

Step 4

Make the black beans

Step 5

Heat the oil in a small (1½ to 2 quart) saucepan over medium-low heat and add the onion, garlic and oregano. Cook, stirring frequently, for 3 to 4 minutes until the onion begins to soften.

Step 6

Drain the beans, reserving 1/2 cup of liquid from one of the cans. Add the beans, reserved liquid and adobo sauce to the pan. Stir, then cover and cook for 10 minutes more until the beans are softened and warmed through.

Step 7

Make the rice

Step 8

Bring the water, lime juice and lemon juice to a boil in a small (1½ to 2 quart) saucepan over medium heat. Add the salt and stir to dissolve, then stir in the rice. Cover and reduce the heat to low.

Step 9

Cook without stirring or uncovering the pot for about 20 minutes, until the rice is fluffy and has absorbed the liquid. Remove from the heat and let sit, covered, for 10 minutes. Stir in the cilantro.

Step 10

Make the corn salsa

Step 11

Toss the corn, onion, jalapeño peppers, cilantro and lime juice together in a bowl. Refrigerate up to 3 days, until ready to use.

Step 12

Pack It Up

Step 13

If consuming within 36 hours: Either refrigerate the chicken, beans and rice in separate containers or pre-layer in single-serving microwaveable containers.

Step 14

To freeze for later: Spread the chicken, beans and rice on separate rimmed baking sheets and freeze for 1 hour until each component is frozen through. Either transfer the components to separate sealable freezer bags or pre-layer in single-serving freezer-safe microwaveable containers.

Step 15

Reheat and eat

Step 16

The frozen or refrigerated chicken, beans and rice can be reheated separately on the stovetop or in the microwave and layered in bowls, then topped with your favorite add-ins like salsa, sour cream, cheese and guacamole. Or the pre-layered containers can be microwaved for 2 to 3 minutes (refrigerated) or 4 to 5 minutes (frozen), then topped with your favorite add-ins.