Prep the chicken: Pat the chicken dry. If the breasts are thick, slice them in half horizontally for even cooking. Season generously on both sides with Cajun seasoning, plus a light sprinkle of salt and pepper.

Heat the pan: Warm 1 tablespoon of oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer without crowding.

Sear and cook: Cook the chicken 4–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). If the seasoning browns too fast, lower the heat slightly. Transfer the chicken to a plate to rest.

Sauté the aromatics: In the same skillet, add another tablespoon of oil. Add the diced onion and bell pepper. Cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Add the cauliflower rice: Stir in the riced cauliflower. Season with 1 teaspoon Cajun seasoning, a pinch of salt, and black pepper. If the pan looks dry, add a splash (2–3 tablespoons) of chicken broth. Cook 5–7 minutes, stirring occasionally, until tender but not mushy.

Finish with brightness: Squeeze half a lemon over the cauliflower rice. Taste and adjust seasoning—add more Cajun spice for heat, or salt for balance.

Slice the chicken: Cut the rested chicken into strips or bite-sized pieces. Toss any collected juices back into the skillet for extra flavor.

Assemble: Portion the cauliflower rice into 4–5 meal prep containers. Top with chicken. Garnish with green onions and parsley if you like. Add lemon wedges to each container for a fresh squeeze before eating.