Cook the rice according to package instructions. While the rice is cooking, do a quick brine for the chicken. In a medium bowl, add the chicken breasts. Cover the chicken with room temperature water, 1 tbsp salt and the juice of half of a lime. Prep the veggies while the chicken is brining.
In a small bowl, combine all of the spices for the fajita mix and stir. Set aside. In a medium bowl, add the pepper strips, slice onion and minced garlic. Add 1 tbsp of EVOO, the juice of half of a lime and 2 tsp on the fajita spices.
Grill the veggies on a grill pan over medium-high heat until they are slightly charred and soft, but still have a bite to them. Now remove the chicken from the brine and pat dry. Place the chicken back in the bowl (dry it first).
Add the remaining 2 tbsp of EVOO to the fajita spices. Pour the oil-spice mix over the chicken and rub it over the chicken. Spray a grill pan with non-stick spray and heat it over medium-high heat. Grill the chicken for about 12 minutes (flipping halfway through) or until it reaches an internal temp of 165 degrees. Remove the chicken to a cutting board and slice when cool.
Once the rice is done cooking, fluff it with a fork. Add the juice of 1 lime, a tsp of salt, the cilantro and stir.
Grab 5 lunch containers (mine were 3 cup containers). Add 1/2 cup of the brown rice to each container. You will have a little rice leftover. Divide the veggies and the chicken among the 5 containers. Slice a lime into wedges and place 1-2 wedges into each container. Let cool for a little bit, cover the container with its lid and store in the refrigerator for up to 5 days.
To serve: remove lid and lime. Cover with a paper towel and heat until warmed. You may need to stir in between heating. Squeeze lime over top and serve with salsa, sour cream or guacamole, if desired.