# Components:
→ 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, 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
→ Serving
19 - 1 cup cherry tomatoes, halved
20 - 1 medium avocado, sliced
21 - Lime wedges for garnish
# Directions:
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, and simmer for 15 minutes until tender. Remove from heat, fluff with a fork, and let cool slightly.
02 - Stir lime juice, lime zest, and fresh cilantro into the cooked rice. Mix gently and set aside.
03 - In a large bowl, toss chicken strips with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
04 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes until golden and cooked through. Transfer to a clean plate.
05 - In the same skillet, add sliced bell peppers and red onion. Sauté for 4-5 minutes until tender-crisp. Return the chicken to the skillet, add lime juice, and toss to combine. Remove from heat.
06 - Divide cilantro-lime rice evenly among 4 meal prep containers. Top each with chicken fajita mixture, cherry tomatoes, and avocado slices. Garnish with additional cilantro and lime wedges if desired.
07 - Allow bowls to cool to room temperature before sealing. Refrigerate for up to 4 days.
