Fed up with boring sandwiches for lunch? Then why not try my Chicken Fajita Meal Prep Bowls? Easy to make, using just a few simple ingredients… these delicious bowls can be prepped for the whole week in under 35 minutes… and they reheat beautifully! (Perfect if you want to be the envy of the office breakroom!!)
Got a busy week ahead and dreading the daily question of what to eat? (Or just trying to save some money and eat healthier?!) Then you’ve come to the right place!
I am a huge fan of Mexican food, but often it doesn’t travel well. However, this recipe is different!
These Chicken Fajita Meal Prep Bowls are designed to handle workdays without complaints. You get juicy seasoned chicken, colourful peppers and onions, and fluffy rice… all packed into containers so they are ready to grab and go!
It feels balanced, filling, and satisfying without extra fuss. Plus, it’s super flexible – swap the rice for quinoa or cauliflower rice if you prefer!
Ingredients in Chicken Fajita Meal Prep Bowls
This ingredient list stays colorful and practical, perfect for batch cooking without stress.
How to make Chicken Fajita Meal Prep Bowls
This recipe moves smoothly and keeps cleanup easy with one main pan.
1. Season the chicken
Place chicken strips in a bowl. Add salt, black pepper, chili powder, cayenne, paprika, cumin, and garlic. Toss until every piece looks evenly coated.
2. Heat the pan
Warm olive oil in a wide skillet over medium high heat. Let the oil heat fully so the chicken cooks evenly.
3. Cook the chicken
Add the seasoned chicken to the pan in a single layer. Cook while stirring occasionally until fully cooked and lightly browned. Transfer to a plate.
4. Start the vegetables
Add sliced onions to the same pan. Cook until softened and lightly golden.
5. Add the peppers
Stir in red, yellow, and green bell peppers. Cook until tender but still slightly crisp.
6. Combine everything
Return the chicken to the pan. Toss well so the spices coat the vegetables evenly. Taste and adjust seasoning if needed.
7. Prepare the base
Warm mashed cauliflower or your chosen base separately. Keep it ready for assembly.
8. Assemble the bowls
Divide the base into containers. Spoon chicken and vegetables over the top evenly.
How to serve Chicken Fajita Meal Prep Bowls
These bowls work great straight from the fridge or gently reheated. The flavors stay bold and fresh even after a few days.
Serve with mashed cauliflower for a lighter option that still feels filling. Rice or quinoa also fit well and absorb the seasoning nicely.
For extra texture, add fresh toppings right before eating. A squeeze of lime or fresh herbs can brighten everything without changing the core flavors.
Recipe Tips
- Slice chicken evenly so it cooks at the same pace.
- Keep the pan hot to avoid steaming the meat.
- Do not overcrowd the skillet during cooking.
- Adjust cayenne to control heat levels.
- Store bowls in airtight containers to keep vegetables fresh.
Chicken Fajita Meal Prep Bowls
Course: Meal PrepCuisine: Tex MexDifficulty: Easy4
servings15
minutes20
minutesIngredients
1.5 lb free range organic chicken breast cut into thin strips
2 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon salt
½ tablespoon chili powder
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon garlic minced
2 red bell peppers sliced
2 yellow bell peppers sliced
2 green bell peppers sliced
1 medium onion sliced
Mashed cauliflower optional
Directions
- Season the chicken:
Place chicken strips in a bowl. Add salt, black pepper, chili powder, cayenne, paprika, cumin, and garlic. Toss until every piece looks evenly coated. - Heat the pan:
Warm olive oil in a wide skillet over medium high heat. Let the oil heat fully so the chicken cooks evenly. - Cook the chicken:
Add the seasoned chicken to the pan in a single layer. Cook while stirring occasionally until fully cooked and lightly browned. Transfer to a plate. - Start the vegetables:
Add sliced onions to the same pan. Cook until softened and lightly golden. - Add the peppers:
Stir in red, yellow, and green bell peppers. Cook until tender but still slightly crisp. - Combine everything:
Return the chicken to the pan. Toss well so the spices coat the vegetables evenly. Taste and adjust seasoning if needed. - Prepare the base:
Warm mashed cauliflower or your chosen base separately. Keep it ready for assembly. - Assemble the bowls:
Divide the base into containers. Spoon chicken and vegetables over the top evenly.
