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Chicken Fajita Meal Prep Bowls

Chicken Fajita Meal Prep Bowls are an ideal choice for anyone looking to enjoy a nutritious and satisfying meal throughout the week. Packed with flavorful spices, tender chicken, and colorful vegetables, these bowls are not only easy to prepare but also high in protein—perfect for busy lunches or quick dinners. With just 30 minutes of preparation time, you can create a delicious meal that can be customized to your taste. Make ahead and store them for up to four days in the refrigerator or freeze for longer storage.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 1/2 cups white rice
  • 2 tablespoons olive oil
  • 1 pound chicken breasts, cut into strips
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 3 bell peppers, thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1 avocado, peeled and sliced
  • 1 lime, cut into wedges

Instructions

  1. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and allow to cook for about 15 minutes or according to package directions until fluffy.
  2. Place the chicken breasts on a cutting board. Using a sharp knife, slice them into thin strips.
  3. In a large mixing bowl, add the chicken strips along with chili powder, paprika, cumin, garlic powder, and salt. Toss until well coated with spices.
  4. Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for about 3-5 minutes until golden brown. Transfer cooked chicken to a plate.
  5. In the same skillet used for chicken, add sliced bell peppers and red onion. Cook for about 3-4 minutes until they are lightly tender. Once cooked, transfer them to the plate with the chicken.
  6. After cooking rice, chicken, and vegetables, divide cooked rice evenly across four airtight containers. Layer each container with one-quarter of the chicken and one-quarter of sautéed veggies. Top each bowl with sliced avocado, chopped cilantro, and lime wedges (add avocado just before serving if prepping ahead).
  7. These bowls can be served immediately or stored without avocado and lime wedges in the refrigerator for up to four days. Alternatively, they can be frozen for up to three months.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 550
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 100mg

Keywords: For extra flavor, marinate the chicken for at least 30 minutes before cooking. Customize by adding different vegetables or toppings like cheese or sour cream.

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