Slice and sauté peppers and onion in olive oil until tender.
Make rice according to package instructions, and add the rice to the base of your bowl.
Heat a skillet over high approximately 5 minutes.
Combine spices.
Brush olive oil onto chicken breasts and generously season with spices, patting them on.
Place chicken breasts in skillet 30 seconds to blacken then flip and blacken the other side 30 seconds.
Transfer to the oven 10 minutes + until internal temperature reaches 165 degrees.
Transfer to covered serving dish and allow to rest five minutes and then slice.
Assemble - Add rice to each bowl and top with peppers, onions and sliced chicken breast. Garnish with cotija cheese, guacamole and optional sour cream.
Notes
Set up as a bar to allow guests or family to create their own combo with a variety of toppings.
If you love that citrus flavor addition, fresh squeezed lime juice over the top of your chicken fajita bowl!
Add a little fiber with seasoned black beans. While beans aren't a low carb/ keto addition, they do fit into many other diets and lifestyles.
Like things a little spicier? Add more chili powder to your blackened seasoning or spice it up with jalapeños on top.
Store refrigerated sealed in an airtight container up to three days - this makes an excellent lunch if you're into weekly meal prepping!