Quick Chicken Fajita Power Bowls

In a medium bowl, toss the chicken strips with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.

Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the sliced red bell pepper, green bell pepper, and yellow onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.

Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and heat through for 1-2 minutes.

Divide the cooked rice among four bowls. Top each bowl generously with the chicken and vegetable fajita mixture.

Serve immediately, optionally with your favorite fajita toppings like salsa, guacamole, or sour cream.