Cook your base: Prepare brown rice, white rice, quinoa, or cauliflower rice according to package directions. Keep warm. For extra flavor, stir in lime zest and a pinch of salt at the end.

Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne. This is your low-fat flavor booster.

Prep the chicken: Pat the chicken dry. Toss with half the seasoning blend and half the lime juice. Let it sit while you slice the veggies. A quick 10-minute rest helps the flavors sink in.

Sear the chicken: Heat a large nonstick skillet over medium-high. Add 1/2 tablespoon oil. Cook the chicken in a single layer (work in batches if needed) for 3–4 minutes per side until browned and cooked through. Transfer to a plate and cover loosely to keep warm.

Cook peppers and onions: In the same skillet, add the remaining 1/2 tablespoon oil. Add the onion and bell peppers. Sprinkle on the remaining seasoning blend. Cook, stirring occasionally, until tender-crisp with some charred edges, about 6–8 minutes. Squeeze in the rest of the lime juice.

Combine: Return the chicken to the skillet just long enough to warm and mingle with the veggies, about 1–2 minutes. Taste and adjust salt or lime as needed. Stir in chopped cilantro if using.

Assemble bowls: Add a scoop of rice or grain to each bowl. Top with chicken and fajita veggies. Add low-fat toppings like salsa, black beans, corn, shredded romaine, tomatoes, and a spoon of nonfat Greek yogurt.

Serve: Finish with an extra squeeze of lime and a sprinkle of cilantro. Enjoy warm.