Description
These vibrant Chicken Fajita Meal Prep Bowls deliver incredible flavor with minimal effort, proving that healthy eating doesn’t have to be boring or complicated. Perfect for easy, healthy lunches that taste like they came from your favorite Mexican restaurant.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large bell peppers (any color), sliced
- 1 large red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- Fresh cilantro, chopped
- Lime wedges for serving
- Optional toppings: avocado, salsa, sour cream, shredded cheese
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, and all spices. Add chicken strips and toss to coat thoroughly. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator) while you prep other ingredients.
- Cook the Rice: Prepare your rice according to package directions. I prefer brown rice for its nutty flavor and extra fiber, but cauliflower rice works wonderfully for low-carb options.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions, seasoning with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender-crisp with slight charring. Remove from skillet and set aside.
- Cook the Chicken: Using the same skillet, add marinated chicken strips in a single layer. Cook for 5-7 minutes, flipping halfway through, until chicken is cooked through and has beautiful browned edges. Don’t overcrowd the pan—cook in batches if necessary for the best sear.
- Assemble Bowls: Divide cooked rice among four meal prep containers. Top with black beans, corn, sautéed vegetables, and chicken strips. Garnish with fresh cilantro and include lime wedges in separate small containers or bags to squeeze over just before eating.
Notes
Pro Tip: Let all components cool completely before assembling and refrigerating. This prevents condensation from making your rice mushy and keeps textures perfect throughout the week. These bowls refrigerate well for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg