# What You'll Need:
→ Chicken Fajitas
01 - 1 pound boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 bell peppers (red, yellow, or green), thinly sliced
11 - 1 medium red onion, thinly sliced
12 - Juice of 1 lime
→ Cilantro-Lime Rice
13 - 1 cup uncooked long grain white rice
14 - 2 cups water
15 - 1/2 teaspoon salt
16 - 1 tablespoon olive oil
17 - Juice and zest of 1 lime
18 - 1/3 cup fresh cilantro, chopped
→ For Serving
19 - 1 cup cherry tomatoes, halved
20 - 1 medium avocado, sliced
21 - Lime wedges
# How To Make It:
01 - In a medium saucepan, combine rice, water, salt, and olive oil. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until tender and water is absorbed. Remove from heat and let cool slightly.
02 - Fluff the cooked rice with a fork. Stir in lime juice, lime zest, and fresh chopped cilantro until evenly distributed. Set aside.
03 - In a large mixing bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until chicken is evenly coated with seasoning.
04 - Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through. Transfer cooked chicken to a clean plate.
05 - In the same skillet, add sliced bell peppers and red onion. Sauté for 4 to 5 minutes until vegetables are tender-crisp. Return cooked chicken to the skillet, add lime juice, and toss all ingredients to combine. Remove from heat.
06 - Divide cilantro-lime rice equally among 4 meal prep containers. Top each portion with chicken fajita mixture, halved cherry tomatoes, and avocado slices. Garnish with additional cilantro and lime wedges if desired.
07 - Allow bowls to cool completely to room temperature before sealing containers. Store in the refrigerator for up to 4 days.
