📖 Instructions

1. First, grab your cutting board and dice the chicken breasts into bite-sized pieces. Aim for roughly equal sizes so they cook evenly.
2. In a bowl, toss the chicken with the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Make sure every piece gets a good coating. Let this marinate for at least 15 minutes – or longer if you have the time!
3. While the chicken is marinating, get your rice cooker going. Rinse the rice under cold water until the water runs clear. This helps prevent it from getting too sticky.
4. Add the rinsed rice and water to the rice cooker, following the manufacturer's instructions. Usually, it's a 1:1 rice-to-water ratio, but it can vary.
5. Now, heat up your grill pan or skillet over medium-high heat. Once it's hot, add the marinated chicken. Cook for about 6-8 minutes, flipping occasionally, until the chicken is cooked through and has a nice sear on all sides.
6. While the chicken is cooking, prepare the salsa. Dice the tomatoes, red onion, and cilantro. In a small bowl, combine the diced tomatoes, red onion, cilantro, corn and black beans. Squeeze in the lime juice and season with salt and pepper to taste. Give it a good mix!
7. Once the rice is cooked, fluff it with a fork. This prevents it from clumping together.
8. Now, its time to assemble the bento box. In one section, add a serving of the cooked rice. In another, add the grilled chicken. Fill the third section with the fresh salsa.
9. Garnish with a sprig of cilantro or a lime wedge, if desired. It's all about making it look appetizing, y'know?
10. Close the lid tightly. If you’re packing it for lunch later, store it in the refrigerator until you’re ready to go. Don't forget an ice pack to keep everything fresh!
11. When you’re ready to eat, you can enjoy it cold or reheat it in the microwave for a minute or two. I actually prefer it cold – the flavors meld together beautifully that way!