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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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