Description
Chicken Fajita Meal Prep Bowls
Your ticket to a week of vibrant, flavor-packed lunches
Makes 4 servings
Ingredients
Chicken & Veggies:
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1½ lbs boneless, skinless chicken breasts, thinly sliced (or thighs for juicier meat)
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1 tbsp olive oil (or avocado oil)
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1 tsp chili powder
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1 tsp cumin
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½ tsp garlic powder
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½ tsp paprika (smoked is optional)
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Salt & pepper, to taste
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1 red bell pepper, 1 green bell pepper, 1 yellow onion, sliced
Lime-Cilantro Rice:
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2 cups cooked rice (white, brown, or cauliflower rice)
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Juice of 1 lime
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2 tbsp chopped fresh cilantro
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Salt, to taste
Toppings (optional):
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1 cup pico de gallo
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Guacamole, shredded cheese, sour cream, or Greek yogurt
Instructions
1. Marinate Chicken
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Toss chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
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Let sit 5–10 minutes while heating your skillet.
2. Cook Chicken
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Heat a skillet over medium-high heat.
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Cook chicken in a single layer for 5–6 minutes until golden and cooked through. Remove and set aside.
3. Sauté Veggies
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In the same skillet, sauté peppers and onion 5–7 minutes until tender-crisp with slightly charred edges.
4. Combine
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Add chicken back to the skillet. Toss everything together to heat and blend flavors.
5. Prepare Rice
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Fluff cooked rice with a fork. Stir in lime juice, cilantro, and a pinch of salt.
6. Assemble Bowls
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Layer each container with rice, chicken & veggie mixture, and pico de gallo.
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Optional: pack guacamole or cheese separately to add before eating.
Notes
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Protein Swap: Shrimp, skirt/flank steak, black beans, or roasted chickpeas.
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Grain-Free: Use chopped romaine or quinoa instead of rice.
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Extra Heat: Add jalapeños, cayenne, or hot sauce.
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Fiesta Upgrade: Layer black beans, corn, creamy cilantro-lime dressing, or toasted pepitas.
Nutrition
- Calories: 420Cal per bowl,
- Fat: 14g
- Carbohydrates: 35g
- Protein: 35g