Cook the rice according to package directions. Once cooked, fluff with a fork and set aside.
While the rice cooks, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Spread the bell peppers on the baking sheet and roast for 12–15 minutes, stirring halfway, until tender and lightly charred.
Season the chicken with salt and pepper. Grill or cook in a skillet over medium heat for 5–7 minutes per side, or until fully cooked through. Let rest 2–3 minutes before slicing.
Warm the black beans in a small saucepan over medium heat for 3–5 minutes until heated through.
Assemble the bowl with rice as the base, topped with black beans, roasted bell peppers, and sliced chicken. Drizzle with olive oil, orange juice, and lime juice, and finish with fresh cilantro.
