Delicious Chicken Fajita Meal Prep Bowls for Easy Weekdays
These Chicken Fajita Meal Prep Bowls are a colorful, flavorful, and healthy option for busy weekdays, perfect for meal prep.
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Servings: 4 bowls
Calories: 450kcal
Equipment
- large bowl
- medium saucepan
- large skillet
Ingredients
For the Chicken
- 1.5 lb boneless skinless chicken breasts sliced for quick marinating and cooking
- 2 tablespoon olive oil helps in making the chicken juicy and tender
- 2 tablespoon fresh lime juice adds a bright zesty flavor to the marinade
- 2 teaspoon chili powder brings warmth and a touch of spice
- 1.5 teaspoon ground cumin enhances the depth of flavor
- 1 teaspoon smoked paprika infuses subtle smokiness
- 1 teaspoon garlic powder for robust garlic flavor
- 1 teaspoon onion powder complements with sweetness
- ½ teaspoon dried oregano adds aromatic earthiness
- ½ teaspoon ground black pepper balances flavors
- 1 teaspoon salt essential for seasoning
- ¼ teaspoon cayenne pepper optional for extra heat
For the Fajita Vegetables
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper adds color and flavor
- 1 green bell pepper brings vibrant hue
- 1 medium red onion thinly sliced
- 1 tablespoon olive oil coats the veggies for cooking
- ½ teaspoon salt for seasoning
- ½ teaspoon ground black pepper enhances flavors
- ½ teaspoon chili powder ties flavors together
- ½ teaspoon ground cumin adds warmth
For the Rice Base
- 1.5 cups uncooked long-grain rice white, jasmine, or brown
- 3 cups water or low-sodium chicken broth infuses flavor
- 1 tablespoon olive oil or butter adds richness
- ½ teaspoon salt for seasoning
For Toppings
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn kernels adds sweetness and texture
- ½ cup salsa your favorite kind
- ½ cup shredded cheddar or Mexican blend cheese optional
- ¼ cup fresh cilantro chopped
- 1 avocado ripe and sliced or cubed
- lime wedges for serving
For the Optional Creamy Sauce
- ½ cup plain Greek yogurt or sour cream provides a creamy texture
- 1 tablespoon fresh lime juice brightens the sauce
- ½ teaspoon chili powder adds spice
- ¼ teaspoon ground cumin echoes seasoning of the dish
- pinch of salt balances flavors
Instructions
Step-by-Step Instructions
- Rinse 1.5 cups of rice under cold water until mostly clear. In a saucepan, combine rice, 3 cups of water or broth, 1 tablespoon olive oil or butter, and ½ teaspoon salt. Bring to a boil, then reduce to low, cover, and simmer for 15-40 minutes until tender. Fluff and set aside.
- In a bowl, whisk together 2 tablespoon olive oil, 2 tablespoon lime juice, and spices. Add 1.5 lb sliced chicken, toss to coat, cover, and refrigerate for 20-30 minutes.
- Prepare fajita vegetables by tossing sliced peppers and onion with 1 tablespoon olive oil and seasoning. Set aside.
- Heat a skillet over medium-high and add marinated chicken in a single layer. Cook for 4-6 minutes until cooked through. Transfer to a plate.
- In the same skillet, sauté vegetables over medium-high for 6-8 minutes until tender-crisp. Adjust seasoning to taste.
- For creamy sauce, combine yogurt, lime juice, chili powder, cumin, and a pinch of salt. Whisk until smooth and refrigerate.
- Prepare beans and corn by draining and rinsing. Optionally heat for 30-60 seconds.
- Assemble the bowls with rice, chicken, vegetables, beans, corn, and salsa. Top with cheese and cilantro. Serve with creamy sauce or pack separately.
Notes
Let the chicken marinate for up to 8 hours for better flavor. Customize ingredients based on preference.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 60g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 90mg | Calcium: 10mg | Iron: 15mg