Chicken Fajita Meal Prep Bowls

Chicken Fajita Meal Prep Bowls are a delightful and nutritious option for anyone looking to enjoy quick and flavorful meals throughout the week. These bowls feature tender marinated chicken, vibrant fajita vegetables, and a hearty rice base, all topped off with your favorite toppings. Perfect for meal prep, they offer a protein-packed solution that will keep you satisfied without sacrificing taste.

Recipe Information

• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4-5 servings
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 480 calories
• Protein: 40 grams
• Carbohydrates: 55 grams
• Fat: 15 grams
• Fiber: 9 grams
• Sugar: 3 grams
• Sodium: 650 mg

Why Make This Chicken Fajita Meal Prep Bowls

There’s a lot to love about Chicken Fajita Meal Prep Bowls! They are not only bursting with flavor but also pack in nutrients to fuel your busy lifestyle. The combination of seasoned chicken and colorful vegetables alongside a filling grain makes for a balanced meal that satisfies. Whether you’re headed to work, school, or just need something quick to heat up at home, these bowls keep well and taste great even when reheated.

How to Make Chicken Fajita Meal Prep Bowls

Creating these meal prep bowls is simple. Start with marinating the chicken in a zesty lime and spice-infused mixture. While the chicken marinates, prepare the rice base and sauté the fajita vegetables for that smoky, slightly charred flavor. Once everything is cooked, it can be easily divided into meal prep containers with your favorite toppings.

Ingredients:

For the chicken and marinade:

• 1.5 lb (680 g) boneless skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/4 tsp cayenne pepper (optional, for heat)

For the fajita vegetables:

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp ground cumin

For the rice base (or grain of choice):

• 1.5 cups uncooked long-grain rice (white, jasmine, or brown)
• 3 cups water or low-sodium chicken broth
• 1 tbsp olive oil or butter
• 1/2 tsp salt

For toppings and finishing:

• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained (or thawed frozen corn)
• 1/2 cup salsa (your favorite kind)
• 1/2 cup shredded cheddar or Mexican blend cheese (optional)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced or cubed (add fresh just before eating)
• Lime wedges, for serving

For optional creamy sauce:

• 1/2 cup plain Greek yogurt or sour cream
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• Pinch of salt

Directions:

Step 1: Preparation

1. Rinse the rice under cold water until the water runs mostly clear to remove excess starch.
2. In a medium saucepan, add the rice, water or broth, olive oil or butter, and salt.
3. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer.
4. Cook according to package directions (about 15 minutes for white rice, 35–40 minutes for brown rice) until the rice is tender and the liquid is absorbed.
5. Remove from heat and let sit, covered, for 5–10 minutes, then fluff with a fork and set aside to cool slightly before assembling bowls.

Step 2: Mixing

1. In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, salt, and cayenne (if using).
2. Whisk until a smooth marinade forms.
3. Add the sliced chicken breast to the bowl and toss until all pieces are evenly coated.
4. Cover and refrigerate for at least 20–30 minutes or up to 8 hours for deeper flavor. If short on time, you can proceed immediately, but a short marinating period is ideal.

Step 3: Cooking

1. Heat a large skillet or cast-iron pan over medium-high heat.
2. Once hot, add the marinated chicken in a single layer (cook in batches if needed to avoid overcrowding).
3. Cook for about 4–6 minutes, stirring occasionally, until the chicken is cooked through, lightly charred in spots, and no longer pink in the center. Internal temperature should reach 165°F (74°C).
4. Transfer the cooked chicken to a plate and let it rest for a few minutes.

Step 4: Finishing

1. In the same skillet (do not clean it; the leftover seasoning adds flavor), add a small drizzle of oil if the pan looks dry.
2. Add the seasoned bell peppers and onions.
3. Cook over medium-high heat for 6–8 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred around the edges.
4. Taste and adjust seasoning with a pinch of salt or pepper if needed.
5. Turn off the heat and set the vegetables aside.

Prepare the optional creamy sauce:

1. In a small bowl, combine Greek yogurt or sour cream, lime juice, chili powder, cumin, and a pinch of salt.
2. Stir until smooth and creamy. Adjust seasoning to taste, adding more lime for tang or more salt if needed.
3. Cover and refrigerate until ready to drizzle over the bowls.

Prepare beans and corn:

1. Drain and rinse the black beans and corn (if canned).
2. If you prefer them warm, quickly heat them in a small saucepan over low heat or microwave for 30–60 seconds before assembling bowls.
3. Lightly season with a pinch of salt and pepper if desired.

Assemble the meal prep bowls

1. Lay out 4–5 airtight meal prep containers.
2. Divide the cooked rice evenly among the containers to form the base layer.
3. Top each portion of rice with an even amount of cooked chicken strips.
4. Add a generous portion of fajita vegetables beside the chicken in each container.
5. Spoon black beans and corn into each bowl, keeping them in separate sections if possible.
6. Add 1–2 tablespoons of salsa to each container (or store salsa separately if you prefer to add it fresh).
7. Sprinkle shredded cheese and chopped cilantro over the top of each bowl.
8. If using the creamy sauce, drizzle a small amount on top or portion it into small sauce containers to add after reheating.

Storing and Serving

1. Let everything cool to room temperature before sealing the containers to prevent condensation and sogginess.
2. Seal containers tightly with lids and store in the refrigerator for up to 4 days.
3. For serving, reheat a bowl in the microwave for 1.5–3 minutes or until heated through.
4. Just before eating, top with fresh avocado slices or cubes and a squeeze of lime juice. Add extra salsa or creamy sauce if desired.

How to Serve Chicken Fajita Meal Prep Bowls

These meal prep bowls are incredibly versatile. Enjoy them cold for a refreshing lunch, or reheat them for a comforting dinner. You can also experiment with additional toppings like jalapeños for heat, fresh tomatoes, or even a sprinkle of lime zest for an extra zing.

How to Store Chicken Fajita Meal Prep Bowls

Store your Chicken Fajita Meal Prep Bowls in airtight containers in the refrigerator. They stay delicious for up to 4 days. If you’ve made a larger batch or want to keep them longer, consider freezing the chicken and rice mixture. Simply thaw in the refrigerator overnight before reheating.

Expert Tips for Perfect Chicken Fajita Meal Prep Bowls

• To save time, prepare the rice and marinate the chicken the night before.
• Adjust the spice level based on your preference. Omit cayenne for a milder dish or add extra for a kick.
• Mixing in a variety of colored vegetables not only boosts nutrition but also makes the dish visually appealing.
• Use brown rice for a higher fiber content or quinoa for a gluten-free option.
• Don’t forget to top with fresh avocado right before serving for added creaminess!

Delicious Variations

• Swap the chicken for shrimp or tofu for a different protein option.
• Use zucchini or mushrooms instead of bell peppers for a twist on the vegetables.
• Try a different grain, like quinoa or farro, for variety in texture and flavor.
• Add a handful of fresh spinach or kale for added greens.

Frequently Asked Questions

1. Can I make these bowls ahead of time?
Yes, you can prepare the components in advance and store them separately in the refrigerator for freshness. They can be assembled just before serving.

2. Can I use frozen chicken for this recipe?
While fresh chicken is recommended for the best flavor and texture, you can use frozen chicken breasts. Just ensure they are thawed before marinating.

3. How do I reheat the meal prep bowls?
Reheat in the microwave for 1.5–3 minutes, stirring halfway through. You can also heat in a skillet over medium heat, adding a splash of water to help steam the ingredients.

4. What can I use in place of rice?
You can substitute rice with quinoa, cauliflower rice, or any grain of your choice such as barley or farro.

5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you ensure that your broth and sauces do not contain gluten. Always check labels when using packaged ingredients.

Conclusion

Chicken Fajita Meal Prep Bowls are your ticket to easy, satisfying meals throughout the week. With bright flavors, tempting textures, and ample nutrition, this recipe makes cooking a breeze while keeping your taste buds dancing. Give it a try, and enjoy the wonderful flavors that you can prepare ahead of time! With a little planning and preparation, you can have a week of delicious, healthy meals at your fingertips. Enjoy!

Chicken Fajita Meal Prep Bowls

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• Author: lydia
• Total Time: 60 minutes
• Yield: 4-5 servings 1x
• Diet: Gluten-Free

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Description

Delightful and nutritious Chicken Fajita Meal Prep Bowls featuring tender marinated chicken, vibrant fajita vegetables, and a hearty rice base, perfect for quick and flavorful meals throughout the week.

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Ingredients

Scale 1x2x3x

• 1.5 lb (680 g) boneless skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1.5 cups uncooked long-grain rice (white, jasmine, or brown)
• 3 cups water or low-sodium chicken broth
• 1 tbsp olive oil or butter
• 1/2 tsp salt
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained (or thawed frozen corn)
• 1/2 cup salsa (your favorite kind)
• 1/2 cup shredded cheddar or Mexican blend cheese (optional)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced or cubed (add fresh just before eating)
• Lime wedges, for serving
• 1/2 cup plain Greek yogurt or sour cream (optional creamy sauce)
• 1 tbsp fresh lime juice (optional creamy sauce)
• 1/2 tsp chili powder (optional creamy sauce)
• 1/4 tsp ground cumin (optional creamy sauce)
• Pinch of salt (optional creamy sauce)

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Instructions

1. Preparation: Rinse the rice under cold water until mostly clear. In a medium saucepan, combine rice, water or broth, olive oil or butter, and salt. Bring to boil, reduce heat to low, cover, and simmer until tender (about 15-40 minutes depending on rice type). Let sit covered for 5-10 minutes.
2. Mixing: Combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, salt, cayenne (if using) in a large bowl to make a marinade. Add chicken and toss to coat, cover, and refrigerate for at least 30 minutes.
3. Cooking: Heat a large skillet over medium-high heat, add marinated chicken in a single layer. Cook for 4-6 minutes until cooked through. Transfer to a plate and let rest.
4. Finishing: In the same skillet, add bell peppers and onions with a drizzle of oil. Cook for 6-8 minutes until tender-crisp. Prepare creamy sauce if desired.
5. Assemble bowls: Divide rice, then chicken, fajita veggies, black beans, and corn into meal prep containers. Top with salsa, cheese, cilantro, and creamy sauce if using.
6. Storing: Let cool before sealing containers. Store in fridge for up to 4 days; reheat before eating.

Notes

These bowls can be customized with different proteins or grains. Fresh toppings should be added just before serving for the best flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Meal Prep
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 40g
• Cholesterol: 70mg