Cheesy Chicken Enchilada Bowls

Stage 1: Add the diced chicken breast to a skillet and season with garlic powder, salt, black pepper, and paprika.

Add the chopped bell peppers and chopped white onion; cook until the chicken reaches an internal temperature of 165°F.

Stage 2: In a rice cooker, combine the dry jasmine rice with 3 cups of water and cook until tender.

Stage 3: Once the chicken is cooked, stir in the cooked rice, the cheese slices, and both cans of red enchilada sauce; mix well.

Stage 4: Simmer the mixture for 5 minutes, then let it cool for 10 minutes before dividing into 7 equal meal‑prep containers.