Prep the chicken and veggies: Slice the chicken into thin strips about the same size for even cooking. Slice the bell peppers and onion into thin strips. Pat the chicken dry with paper towels.

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

Season: In a large bowl, toss the chicken with 1.5 tablespoons olive oil and half the seasoning. In another bowl, toss the peppers and onions with the remaining 1.5 tablespoons oil and the rest of the seasoning.

Choose your cooking method: Use a large skillet or a sheet pan. For skillet cooking, work in batches so the chicken browns. For oven cooking, preheat to 425°F (220°C) and use two sheet pans if needed.

Skillet method: Heat a large skillet over medium-high. Add chicken and cook 5–7 minutes, stirring occasionally, until cooked through and lightly charred. Remove to a plate. Add peppers and onions to the same skillet and cook 5–8 minutes until tender-crisp with some char. Return chicken to the skillet, add lime juice and zest, toss, and turn off heat.

Oven method: Spread chicken on one side of a sheet pan and peppers/onions on the other. Roast 15–20 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender with caramelized edges. Toss everything with lime juice and zest on the pan.

Cook the base: While the fajitas cook, prepare your base. Make rice, quinoa, or cauliflower rice. Warm beans and corn if using. Season with a pinch of salt and a squeeze of lime for extra flavor.

Assemble bowls: Divide the base among 4 meal prep containers. Top with chicken and veggies. Add beans and corn on the side if using. Finish with fresh cilantro.

Cool before sealing: Let the bowls cool for 15–20 minutes at room temperature, then add lids. Keep toppings like avocado, salsa, and yogurt in separate containers for best freshness.

Serve: Reheat and add your cold toppings just before eating. A final squeeze of lime wakes everything up.