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Chicken Fajita Meal Prep Bowls Recipe

Chicken Fajita Meal Prep Bowls Recipe
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★★★★★

5.1 from 25 reviews

These Chicken Fajita Meal Prep Bowls are a flavorful and convenient way to enjoy a classic Tex-Mex favorite throughout the week. Tender strips of seasoned chicken are sautéed with vibrant bell peppers and onions, served over fluffy white rice, and topped with fresh cilantro, creamy avocado slices, and a squeeze of lime for a bright finish. Perfect for quick lunches or dinners, these bowls are nutritious, satisfying, and easy to customize.

Ingredients

Scale

Grains

  • 1 1/2 cups white rice

Protein & Vegetables

  • 1 pound chicken breasts, cut into strips
  • 3 bell peppers, thinly sliced (use a mix of colors for best presentation)
  • 1 red onion, thinly sliced
  • 1 avocado, peeled and sliced
  • 1/4 cup cilantro, roughly chopped
  • 1 lime, cut into wedges

Seasonings & Oils

  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt

Instructions

  1. Cook the rice: Rinse 1 1/2 cups of white rice under cold water until the water runs clear. Cook according to package instructions, typically combining with 3 cups of water, bringing to a boil, then simmering covered on low heat for about 15-18 minutes until water is absorbed and rice is fluffy. Set aside and keep warm.
  2. Prepare the chicken and vegetables: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Combine chili powder, paprika, cumin, garlic powder, cayenne pepper (if using), and salt in a small bowl, then toss the chicken strips in the spice mixture ensuring an even coat.
  3. Sauté the chicken: Add the seasoned chicken strips to the hot skillet and cook for approximately 5-7 minutes, turning occasionally until fully cooked and lightly browned. Remove chicken from the skillet and set aside to rest.
  4. Sauté the vegetables: In the same skillet, add the thinly sliced bell peppers and red onion. Cook for 5-6 minutes, stirring frequently until the vegetables have softened but still retain some crunch for texture.
  5. Assemble the bowls: Divide the cooked rice evenly among meal prep containers or serving bowls. Top with sautéed chicken strips and the cooked bell peppers and onions. Garnish each bowl with roughly chopped cilantro and sliced avocado. Serve with lime wedges on the side to squeeze over the top before eating.
  6. Storage tip: If meal prepping, cover and refrigerate the bowls for up to 4 days. Add avocado and lime fresh each day to prevent browning and maintain freshness.

Notes

  • You can substitute white rice with brown rice or quinoa for a healthier grain option.
  • Adjust the cayenne pepper amount to control the heat level of the dish.
  • For a low-carb version, omit the rice and add extra vegetables or cauliflower rice.
  • To make it halal or kosher, ensure the chicken is prepared according to dietary laws.
  • Add a dollop of Greek yogurt or sour cream for extra creaminess if desired.
  • Use fresh lime juice at serving to enhance flavor and keep avocado from browning.

Nutrition

Keywords: Chicken fajita bowls, meal prep, Tex-Mex chicken, healthy fajita recipe, easy chicken dinners, meal prep bowls, chicken and rice

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