Cook your base: Make 2–3 cups cooked brown rice or quinoa according to package directions. For a lower-carb option, sauté cauliflower rice with a pinch of salt and lime zest for 3–4 minutes.

Slice the produce: Cut bell peppers and onion into thin strips. Mince garlic. Roughly chop cilantro. Halve and juice one lime, cut the second into wedges.

Mix the fajita seasoning: In a small bowl, combine 2 tsp chili powder, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Adjust to taste if you like more heat or smokiness.

Prep the chicken: Pat chicken dry. Slice into 1/2-inch strips for quick cooking. Toss with 1 tbsp oil, half the seasoning, half the minced garlic, and the juice of half a lime. Let it marinate 10–20 minutes while you cook the veggies.

Sear the veggies: Heat a large skillet over medium-high. Add 1 tbsp oil. Cook onions and peppers with a pinch of salt for 6–8 minutes, stirring occasionally, until tender-crisp with light char. Sprinkle with remaining seasoning and a squeeze of lime. Transfer to a plate.

Cook the chicken: In the same skillet, add another tsp of oil if needed. Cook chicken in a single layer for 5–7 minutes, flipping once, until lightly browned and cooked through. Avoid overcrowding; work in batches for a good sear.

Finish with freshness: Return veggies to the skillet with chicken. Add remaining garlic. Toss for 30–60 seconds. Turn off heat, then stir in chopped cilantro and another squeeze of lime for brightness.

Optional beans and extras: If using black beans or corn, warm them briefly with a pinch of salt and chili powder. Keep guacamole and Greek yogurt separate for serving.

Assemble bowls: Divide rice or quinoa across 4–6 containers. Top with equal portions of chicken and veggies. Add beans or corn if using. Garnish with lime wedges. Let cool uncovered for 15 minutes before sealing.

Store properly: Seal containers and refrigerate up to 4 days. Freeze portions without fresh toppings for up to 2 months.