Prep the chicken. Pat chicken breasts dry. Slice thick breasts in half horizontally for even cooking. Toss with 1 tablespoon oil and 2–3 tablespoons taco seasoning until well coated.

Cook the chicken. Heat a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until cooked through (internal temp 165°F). Rest 5 minutes, then slice or chop into bite-size pieces.

Sauté the peppers and onion. In the same pan, add a drizzle of oil if needed. Cook sliced bell peppers and red onion with a pinch of salt for 4–6 minutes until tender-crisp. Squeeze in half a lime and set aside.

Cook the cauliflower rice. Add cauliflower rice to the hot pan with a pinch of salt, pepper, and 1 teaspoon taco seasoning. Cook 5–7 minutes until heated and lightly dry (not soggy). Squeeze in the other half of the lime.

Prep the cold toppings. Halve cherry tomatoes. Rinse and drain black beans and corn, if using. Chop cilantro. Slice lettuce or romaine thin.

Make a quick yogurt-lime sauce. Stir together Greek yogurt, zest of 1 lime, juice of 1/2 lime, and a pinch of salt. Add a spoonful of salsa for a creamy salsa twist, if you like.

Assemble bowls. Lay out 4–5 meal prep containers. Add a base of cauliflower rice. Top with chicken, peppers, and onion. Add black beans and corn on one side if using.

Add fresh toppings. Keep tomatoes, lettuce, cilantro, and yogurt-lime sauce separate if you plan to reheat. Store them in small containers or add right before eating. Include lime wedges if you want extra brightness.

Customize portions. For weight loss, aim for 350–450 calories per bowl depending on your needs. Keep chicken at about 4–5 ounces cooked, use 1 cup cauliflower rice, and add beans/corn sparingly if you want to keep calories lower.

Finish with flavor. Before eating, add a spoonful of salsa, fresh cilantro, and a squeeze of lime. Add a small dollop of yogurt sauce. A few pickled jalapeños or a dash of hot sauce can boost flavor for almost no calories.