Make the spice mix. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons 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. Zest one lime into the mixture for a fresh, citrusy kick.

Slice the chicken and veggies. Cut chicken into thin strips. Slice peppers and onion into similar-sized strips so they cook evenly.

Season the chicken. Toss chicken with half the spice mix, 1 tablespoon oil, and the juice of one lime. Let it sit while you prep the pan. A short 10–15 minute rest helps the flavor soak in.

Cook the chicken hot and fast. Heat a large skillet over medium-high. When hot, add the chicken in a single layer. Don’t crowd the pan. Cook 4–6 minutes total, flipping once, until browned and cooked through. Transfer to a plate.

Cook the veggies. In the same pan, add another 1/2 tablespoon oil if needed. Toss in peppers and onions with the remaining spice mix and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender-crisp with some char.

Deglaze and brighten. Squeeze the second lime over the veggies and scrape up any browned bits. Add the chicken back to the pan and toss to coat. If you like heat, add sliced jalapeño or a dash of hot sauce now.

Prep your base. For a low-calorie bowl, sauté cauliflower rice with a pinch of salt for 3–5 minutes until just tender. For a higher-carb option, portion 1/2 cup cooked brown rice or quinoa per bowl.

Build the bowls. Divide base among 4 meal prep containers. Top with chicken and veggies. Add cherry tomatoes, chopped cilantro, and a spoon of Greek yogurt or salsa if you want. Keep wet toppings separate if you’re storing for several days.

Taste and adjust. Before sealing, taste a bite. Add more lime, salt, or hot sauce to sharpen flavors. Small tweaks make a big difference.