Cook the rice: Prepare your choice of rice according to package directions. For extra flavor, add a pinch of salt and a squeeze of lime. Fluff and keep warm.

Slice the chicken and vegetables: Cut chicken into thin strips. Slice the bell peppers and onion into 1/2-inch strips for classic fajita texture.

Mix the fajita seasoning: In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like.

Season the chicken: Toss chicken strips with half of the seasoning and 1 teaspoon oil. If time allows, let it sit 10 minutes to soak up flavor.

Sear the chicken: Heat a large skillet over medium-high. Add 1 teaspoon oil. Cook chicken in a single layer for 4–6 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.

Cook the veggies: Add another 1 teaspoon oil if needed. Toss in onions and peppers with the remaining seasoning and minced garlic. Cook 5–7 minutes, stirring occasionally, until edges char slightly and veggies soften but still have some bite.

Combine and brighten: Return chicken to the skillet. Squeeze half a lime over the mixture and toss. Taste and adjust salt, pepper, or lime.

Assemble bowls: Add a base of rice to each bowl. Top with the chicken and pepper mixture. Finish with chopped cilantro and your favorite light toppings like Greek yogurt, salsa, or a sprinkle of reduced-fat cheese.

Optional extras: Add black beans or corn for more fiber, or shredded romaine for crunch. Warm tortillas on the side if you want a little something extra.