Cook the rice in the oven

• Place the rice in an oven-safe dish with water and bake until fluffy.
• Fluff and let cool for the bowls.

Marinate the chicken thighs

• Coat the chicken thighs with taco seasoning and let them marinate so they get tender.

Make the pico de gallo

• Dice the tomato, onion and jalapeño, keeping the jalapeño seeds in for extra spice.
• Add chopped cilantro and lime juice and mix.

Bake the granola

• Mix the oats, honey, coconut oil, almonds and cinnamon.
• Spread on a baking sheet and bake, stirring halfway through.
• Let cool completely before storing.

Cook the ground turkey with peppers and onions

• Brown the ground turkey in a pan.
• Add the sliced peppers and onions and cook until softened.

Assemble the turkey rice bowls

• Divide the cooled rice between containers.
• Top with the ground turkey, peppers and onions.

Assemble the orzo chicken bowls

• Spread pesto on the bottom of each container and add lemon juice and olive oil.
• Add the cooked orzo, chicken breast, tomato, onion and cucumber.

Cook the chicken tacos

• Cook the marinated chicken thighs on the griddle until cooked through.
• Warm the tortillas and fill with the chicken and pico de gallo.

Blend the pineapple juice

• Blend the pineapple, carrot, orange, lemon, ginger and turmeric.
• Strain if desired and chill.

Package everything

• Transfer the cooled granola into glass containers using the parchment paper trick.
• Store all the bowls and juice in the fridge.