Begin by preparing the white rice according to the package instructions. Combine with water in a pot, bring to a boil, cover, and reduce heat to low, allowing to simmer for about 15-20 minutes until tender and fluffy.

Season the chicken breasts generously with fajita spices. In a large skillet over medium heat, add olive oil. Once shimmering, add chicken and sauté for about 7-10 minutes until fully cooked.

Remove chicken and let it rest. In the same skillet, add sliced bell peppers and stir-fry for about 5 minutes until they soften and char slightly.

In meal prep containers, layer a scoop of rice as the base, add sliced chicken over the rice, followed by sautéed bell peppers.

Sprinkle chopped cilantro over each bowl. Allow to cool completely before sealing and refrigerating for up to 4 days or freezing for up to 3 months.