Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray.

Cut the bell peppers, onion, and chicken into thin strips.

Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes.

Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.

Add the chicken to the baking sheet and spread everything in a single layer. You may need to use 2 sheet pans.

Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven. Top with cilantro and squeeze of lime.

Get started on the rice. Rinse the rice under cool water in a fine mesh strainer to get rid of some of the excess starch. Then cook the rinsed rice according to the instructions on the package.

Let it cool for 1-2 minutes and add the cilantro, fresh lime juice, salt, and pepper to the cooked rice.

While everything cooks, make the black bean salsa by chopping the roma tomatoes, red onion, jalapeno and fresh cilantro.

Drain and rinse a can of black beans. Add everything to a bowl with the lime juice, garlic powder, salt, and pepper.

Make the avocado mash by using a fork to mash the avocado in a small bowl. Then add the Greek yogurt, lime or lemon juice, and kosher salt. Mix to combine.

Assemble your bowls by adding the chicken, veggies, black bean salsa, and avocado mixture to a bed of rice.