High-Protein Chicken Fajita Bowl

In a small bowl, mix together the chili powder, cumin, garlic powder, half of the salt, and black pepper.

Toss the chicken breast strips with half of the spice mixture and half a tablespoon of olive oil until evenly coated.

Heat a large skillet over medium-high heat with the remaining half tablespoon of olive oil. Add the sliced bell peppers and onions, sprinkle with the remaining salt, and sauté for 6 to 8 minutes until tender and slightly charred. Remove from the skillet and set aside.

In the same skillet, add the seasoned chicken strips in a single layer. Cook undisturbed for 3 to 4 minutes to get a good sear, then flip and cook for another 3 to 4 minutes until fully cooked through.

Divide the warm cooked rice evenly between two bowls.

Top the rice with the sautéed peppers and onions, followed by the grilled chicken strips.

Garnish with fresh chopped cilantro and serve with a wedge of fresh lime on the side.