Preheat the oven to 350 degrees F. Use a non-stick cooking spray on each of your 4 meal prep bowls. Place the bowls on a large baking sheet.

In each bowl, place 1/4 cup rice. Top with 4 - 6 oz of chicken breast that is cut into smaller pieces.

Now add: 1/4 cup enchilada sauce to each bowl, and top with 1/2 cup chicken broth to each bow. Give the mixture a stir.

Bake for 40 minutes and check on the bowls by giving each bowl a stir. The broth should be completely absorbed. You may need to cook an extra 5 minutes (depending on the oven). Top each bowl with a few tablespoons of shredded cheddar cheese. Place back in the oven for another 3-5 minutes or until cheese is melty.

Meanwhile, make the black bean and corn salsa while baking. Strain the black beans and corn, rinse with water. Add the chopped tomatoes, onion, and cilantro. Top with lime juice and sea salt. Give the mixture a stir.

Remove and let sit until cool (or you can also eat them after about 10 minutes). The rice will continue to cook a bit and this is good! You can add the black bean and corn salsa right away, or store separately.

If storing for meal prep, top with lid and refrigerate. They will holdup in the fridge for about 5 days.