Chicken Cacciatore Meal-Prep Bowls

• 200 g, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 200 g (about 1 cup), cooled promptly if prepared ahead — Cooked long-grain brown rice
• 1 cup (149 g), halved — Raw cherry tomatoes
• 100 g (about 2/3 cup), cut into 2 cm pieces — Raw red bell pepper
• 1 cup (30 g), packed — Raw baby spinach
• 1 tbsp (13.5 g) — Extra-virgin olive oil
• 4 g, finely grated — Raw garlic
• 1 tsp (1 g) — Dried oregano leaves
• 1/4 tsp (0.6 g) — Ground black pepper
• 0.5 g (scant 1/8 tsp) — Fine salt

Method

1. 1Build the cacciatore panHeat the oven to 425°F. In an 8-inch baking dish, toss the tomatoes, red pepper, olive oil, garlic, oregano, salt, and black pepper.425°FLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Spread them evenlySpread them evenly, then place the chicken pieces on top without overlapping.Look for: The vegetables form one even layer and every chicken piece has space around it for hot air to circulate.Safety: Wash hands, knife, board, and bowl after raw chicken contact, and keep the cooked rice and spinach away from the raw-chicken area.
3. 3Measure ingredients: Bake the chicken safelyMeasure chicken breast, cherry tomatoes, red bell pepper, extra virgin olive oil, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Bake the chicken safelyBake uncovered at 425°F for 18 to 22 minutes, stirring only the vegetables after 12 minutes, until the tomatoes collapse, the pepper is tender, and every chicken piece reaches 165°F.22 min · 165°FLook for: The vegetables form a chunky sauce and the thickest chicken pieces are opaque and read 165°F.Safety: Use a clean thermometer and utensils after the chicken reaches 165°F; never place it back in a raw-chicken container.
5. 5Warm the rice and wilt the spinachMove the cooked chicken to a clean plate. Fold the rice, spinach, and 2 tbsp water into the hot tomato-pepper sauce.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cover the dish looselyCover the dish loosely, and bake for 5 minutes until the rice is steaming and the spinach is fully wilted.5 min · 425°FLook for: No cold rice clumps remain, the spinach is wilted, and the sauce lightly coats the grains.Safety: Use rice that was cooled and refrigerated promptly, and reheat it until steaming throughout.
7. 7Portion the meal-prep bowlSpoon every bit of the saucy rice and vegetables into a bowl.Look for: The portion the meal-prep bowl stage is complete and ready for the next action.
8. 8Top with all of the cooked chickenTop with all of the cooked chicken, and rest for 2 minutes before serving or cooling for storage.2 minLook for: The chicken sits above moist but not soupy rice and vegetables, and the serving no longer bubbles aggressively.Safety: For meal prep, divide into shallow containers and refrigerate within 2 hours rather than cooling in the hot baking dish.