Chicken Fajita Meal Prep Bowls
These Chicken Fajita Meal Prep Bowls have saved my lunch routine more times than I can count—they’re a quick fix for busy days and always leave me looking forward to my next meal!
Variations & Substitutions
You can easily swap chicken breasts for chicken thighs if you prefer a juicier bite. Try turkey strips or thinly sliced steak for a fun twist.
If you love a little heat, add sliced jalapeños or a dash of cayenne to the spice mix. For grain options, swap rice for quinoa or even farro—just adjust the cooking time as needed.
If you’re dairy-friendly, a sprinkle of shredded cheese or a dollop of sour cream on top is always welcome.
Tips & Tricks for Perfect Results
For the juiciest chicken, don’t overcrowd the skillet—cook in batches if needed. Letting the chicken rest for a few minutes before slicing helps keep it moist.
If you want extra char, use a cast iron skillet or grill pan. Don’t forget to squeeze fresh lime juice right before serving; it brightens up all the flavors!
Storage & Reheating
Store your meal prep bowls in airtight containers in the fridge for up to 4 days. For reheating, microwave in 1-minute bursts, stirring in between, until heated through.
If you’re freezing, keep the rice and chicken-veggie mix separate for best texture—thaw overnight in the fridge before reheating. A splash of water before microwaving keeps everything from drying out.
Chicken Fajita Meal Prep Bowls
Ingredients
- 1 ½ lbs boneless skinless chicken breasts, sliced into strips
- 3 bell peppers red, yellow, green, sliced
- 1 large red onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups cooked rice white, brown, or cauliflower
- 1 lime cut into wedges
- Fresh cilantro chopped (optional)
Instructions
- In a large bowl, toss the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it sit while you prep the veggies.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from the skillet and set aside.
- In the same skillet, add a splash more oil if needed. Toss in the bell peppers and onion. Cook for 5-6 minutes, stirring often, until they’re slightly tender but still crisp.
- Divide the rice among 4 meal prep containers. Top each with equal portions of chicken and sautéed veggies. Squeeze fresh lime over the top and sprinkle with cilantro if you like.
