Cook the rice. Rinse 2 cups rice until the water runs clear. Cook according to package directions. Fluff and set aside. For extra flavor, stir in the zest of 1 lime, the juice of 1/2 lime, 2 tablespoons chopped cilantro, and a pinch of salt.

Slice the veggies. Cut bell peppers into 1/2-inch strips. Slice the onion into thin half-moons. Pat them dry so they char instead of steam.

Prep the chicken. Slice chicken breasts into 1/2-inch strips across the grain. This helps them cook fast and stay tender.

Mix the seasoning. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Season the chicken. Toss the chicken with 1 tablespoon oil and about 2/3 of the seasoning blend. Reserve the rest for the veggies.

Cook the veggies. Heat a large skillet over medium-high until hot. Add 1 tablespoon oil, then peppers and onions. Sprinkle with the remaining seasoning and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender with some charred edges. Squeeze in a little lime juice. Transfer to a plate.

Cook the chicken. In the same pan, add a bit more oil if needed. Add the seasoned chicken in a single layer. Cook 4–6 minutes, flipping once, until just cooked through with browned edges. Don’t overcrowd the pan; work in batches for best browning.

Finish with freshness. Return the veggies to the pan with the chicken. Add a splash of lime juice and a handful of chopped cilantro. Toss to combine. Taste and adjust salt, pepper, or lime.

Assemble the bowls. Divide rice among 4–5 meal prep containers. Top with chicken and vegetables. Add optional sides like a spoonful of black beans or corn. Keep cold toppings (avocado, salsa, Greek yogurt) separate until serving.

Cool before sealing. Let bowls cool for 15–20 minutes, then seal and refrigerate.