Cook your base. Make rice or your preferred grain according to package directions. Fluff and keep warm. For extra flavor, stir in chopped cilantro, lime zest, and a squeeze of lime.

Prep the veggies. Slice bell peppers into thin strips and the onion into similar slices. Mince the garlic. Rinse and drain the black beans; thaw or drain corn if needed.

Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne if using.

Sauté the peppers and onions. Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onions with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender and lightly charred. Remove to a plate.

Brown the chicken. Add another tablespoon of oil if the pan is dry. Add ground chicken, breaking it up with a spatula. Cook 4–6 minutes until no longer pink and lightly browned.

Add garlic and seasoning. Stir in minced garlic and the fajita seasoning. Cook 1 minute until fragrant.

Create a quick sauce. Stir in tomato paste (if using) and 1/4 cup broth or water. Simmer 2–3 minutes to coat the chicken and slightly thicken. Squeeze in half a lime.

Combine with veggies. Return peppers and onions to the skillet. Toss with the chicken. Fold in black beans and corn just to warm through. Taste and adjust salt, pepper, and lime.

Assemble the bowls. Spoon rice into bowls. Top with the chicken fajita mixture. Add your favorite toppings—avocado, salsa, a dollop of Greek yogurt, shredded cheese, chopped cilantro, and a final squeeze of lime.

Serve. Finish with hot sauce or pickled jalapeños for extra kick. Eat right away while it’s warm and vibrant.