Cook your base: Make 2 cups of your favorite grain to yield about 4 cups cooked. Fluff and let it cool slightly so it doesn’t steam up the containers.

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

Slice the chicken and veggies: Cut chicken into thin strips. Slice bell peppers and onion into 1/2-inch strips for quick, even cooking.

Season the chicken: Toss chicken with half the seasoning, 1 tablespoon olive oil, and the zest of half a lime. Let it sit while you heat the pan.

Sear the chicken: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Spread chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove to a plate.

Cook the peppers and onions: Add another drizzle of oil if needed. Toss in onions and peppers with the remaining seasoning and a pinch of salt. Cook 5–7 minutes until slightly charred but still crisp-tender. Add garlic in the last minute and stir until fragrant.

Bring it together: Return chicken to the skillet. Squeeze in the juice of 1 lime and toss to coat. Taste and adjust salt, pepper, or lime as needed.

Assemble the bowls: Divide rice among 4–5 containers. Top with the chicken and pepper mixture. Sprinkle with chopped cilantro if using.

Add optional extras: If adding beans or corn, layer them now. For fresh toppings like avocado or yogurt, pack them separately to add after reheating.

Cool and store: Let bowls cool uncovered for 10–15 minutes before sealing and refrigerating.