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Chicken Fajita Meal Prep Bowls Recipe

Chicken Fajita Meal Prep Bowls Recipe
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★★★★★

4.9 from 5 reviews

These Chicken Fajita Meal Prep Bowls are a flavorful and nutritious solution for busy weekdays. Featuring tender chicken strips seasoned with classic fajita spices, sautéed bell peppers and onions, fluffy white rice, and fresh avocado, cilantro, and lime, these bowls are versatile and perfect for make-ahead lunches or dinners that stay delicious when reheated.

Ingredients

Scale

Grains

  • 1 1/2 cups white rice
  • 3 cups water
  • Pinch of salt (for rice cooking)

Chicken & Seasoning

  • 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

Vegetables & Garnishes

  • 3 bell peppers, thinly sliced (mix of colors preferred)
  • 1 red onion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1 avocado, peeled and sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the rice: In a pot, combine the white rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover the pot. Let it cook for about 15 minutes, or according to package directions, until the rice is tender and can be fluffed with a fork.
  2. Prepare the chicken strips: Place the chicken breasts on a cutting board and slice them into thin strips using a sharp knife. This ensures even cooking and easy layering in the meal bowls.
  3. Season the chicken: In a large bowl, add the chicken strips along with chili powder, paprika, cumin, garlic powder, cayenne pepper (if using), and salt. Toss the chicken well using tongs or hands until evenly coated with the spice mixture.
  4. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3-5 minutes, turning occasionally, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Remove chicken from the skillet and set aside.
  5. Sauté the vegetables: In the same skillet, add the sliced bell peppers and red onion. Cook for 3-4 minutes over medium heat until the vegetables are softened but still slightly crisp. Transfer the cooked veggies to the plate with the chicken.
  6. Assemble the meal prep bowls: Divide the cooked rice evenly among 4 airtight containers. Layer each with a quarter of the cooked chicken strips and sautéed vegetables. Top with sliced avocado, chopped cilantro, and a wedge of lime. If prepping ahead, wait to add avocado and lime until just before serving to keep them fresh.
  7. Storage and serving: Serve the bowls immediately or store them without avocado and lime wedges in the refrigerator for up to 4 days. For longer storage, freeze the bowls for up to 3 months and reheat before adding fresh toppings.

Notes

  • To keep avocado from browning, add it fresh just before serving.
  • Use a variety of colored bell peppers for a vibrant presentation and varied flavor.
  • Adjust the cayenne pepper to taste if you prefer less or more heat.
  • These bowls freeze well but best to store avocado and lime separately to maintain freshness.
  • For a lower-calorie version, swap white rice for cauliflower rice or quinoa.

Nutrition

Keywords: chicken fajita, meal prep bowl, healthy meal prep, easy chicken recipe, Mexican bowl, lunch prep, healthy dinner

Find it online: https://yumwithmia.com/chicken-fajita-meal-prep-bowls-recipe/