This was a tasty meal prep that I cooked up for this week. I marinated 2-3 pounds of chicken breasts overnight with southwest seasonings, cooked them on my griddle, and chopped them up. I cooked 2 cups of quinoa in my rice cooker according to the package and then added lime and Italian seasoning to taste. To build the bowls I portioned the chicken, quinoa, a can of seasoned corn, can of seasoned black beans, fresh salsa, individual guac cups, cheese, and verde sauce. Garnish with a lime wedge. My wife and I had two for dinner last night and then made up these 4 boxes for meals the next few days.