1. Pat the chicken breasts or thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. In a large bowl, toss the chicken with 1 tablespoon of olive oil and the entire packet of taco seasoning, ensuring all pieces are evenly coated.

2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the diced red bell pepper and yellow onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.

4. Return the cooked chicken to the skillet with the vegetables. Stir in the rinsed and drained black beans and the drained corn. Cook for another 2-3 minutes, just until everything is heated through.

5. For each meal prep container, start with a layer of cooked brown rice or quinoa at the bottom. This forms the base.

6. Next, add a generous portion of the chicken and vegetable mixture next to the rice. Crucially, keep the wet ingredients separate from the lettuce and other fresh toppings.

7. In a separate small compartment of your meal prep container (or a small reusable container), place the chopped romaine lettuce, halved cherry tomatoes, shredded cheddar cheese, salsa, and sour cream/Greek yogurt. This separation is what prevents sogginess!

8. Garnish with fresh cilantro and lime wedges if desired. Seal your containers tightly and refrigerate until ready to eat.