Cumin-Lime Chicken Burrito Bowls

Method

1. Slice each breast in half horizontally so the pieces cook evenly. Whisk 1 tbsp of the oil, the juice of 2 limes, the garlic, chili powder, cumin, paprika and 2½ tsp salt in a large bowl, add the chicken, and marinate in the fridge for 30 minutes to 2 hours (the marinating time is not counted in the 50 minutes).
2. Heat the oven to 425°F. Toss the peppers and onion on a rimmed sheet pan with the remaining 1 tbsp oil and ½ tsp salt, and lay the chicken on a second lined sheet pan.
3. Roast both pans 16 to 22 minutes (check the chicken at 16), until the peppers are charred at the edges and the thickest piece of chicken reads 165°F.
4. While those roast, bring the rice, 2¼ cups water and 1 tsp salt to a boil in a covered saucepan, then cook on low 15 minutes. Leave it covered off the heat for 10 minutes, then fluff and stir in half the cilantro.
5. Rest the chicken 10 minutes, slice it across the grain, and toss the slices in the juices left on the pan.
6. Toss the beans and corn with a pinch of salt and a squeeze of the third lime, then stir the yogurt with the rest of that juice and a pinch of salt. Divide the rice, beans, corn, peppers and chicken among 6 containers, with the yogurt, salsa and remaining cilantro in small cups on the side.
7. Cool the containers 15 minutes uncovered, then lid and refrigerate for up to 4 days. Reheat 2 to 3 minutes in the microwave until steaming hot (165°F), then add the cold toppings.