Chicken Fajita Fried Rice

Steps

1. Ideally, prepare the rice the night before as leftover rice fares better than fresh.
2. In a large bowl, combine 2 tbsp of oil, 1 tbsp of lime juice, 1 teaspoon of salt, 1 tpoon of pepper, 2 TPO of garlic powder, 2 TPO of chili powder, 1 tpoon of paprika, 1 tpoon of ground coriander, 1 tpoon of cumin, and 1 teaspoon of dried oregano. Mix these seasonings into the oil and lime juice to create a marinade.
3. Cut the chicken (boneless skinless thighs or breasts) into thin strips in a fajita shape, about 1/4 inch thick.
4. Transfer the cut chicken into the bowl with the marinade and toss it thoroughly to coat every piece. Peel apart any pieces that are stuck together.
5. Peel, halve, and slice one medium onion into thin slices.
6. Slice one medium red pepper into thin slices, then cut them into bite-sized pieces in the opposite direction.
7. Cut one medium green or Poblano pepper into similar manageable bite-sized pieces. (Total of 300g of peppers).
8. Mince up a few cloves of garlic.
9. Heat about half a tablespoon of oil on a carbon steel or cast iron skillet over high heat.
10. Add some of the chicken to cook in batches, ensuring you do not overcrowd the pan. Cook until done, leaving any rendered fat and oil in the skillet.
11. Transfer the first batch of cooked chicken to a plate to rest, then add the remaining uncooked chicken to the skillet and repeat the process for the second batch. Place both finished batches aside.
12. Add another half tablespoon of oil to the skillet if needed, then dump in the peppers and onions. Season with a big pinch of salt and toss them around to coat with the oil.
13. Cook the vegetables for 2 to 3 minutes or until they have started to soften.
14. Add the minced garlic and cook for one minute or two until it starts to become fragrant.
15. Next, add 3 cups (450g) of cooked rice to the skillet and stir to lightly fry in the oil. If using pre-cooked frozen rice, warm it up slightly first.
16. Add 2 tbsp of lime juice next to the rice and fajita vegetables and stir to mix it in.
17. Follow that up with your chicken and any juices that have gathered on the plate.
18. Mix everything together. Taste test and adjust seasoning with salt, pepper, or lime juice as desired.
19. Divide the contents of the skillet evenly among five meal prep containers. Garnish each dish with a bit of chopped cilantro and a lime wedge (optional).