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Chicken Fajita Meal Prep Bowls

Chicken Fajita Meal Prep Bowls

Chicken Fajita Meal Prep Bowls are the ultimate solution for delicious, healthy, and convenient lunches or dinners throughout the week. This recipe delivers all the vibrant flavors of classic chicken fajitas in a perfectly portioned bowl, saving you time and money.
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Chicken Fajita Meal Prep Bowls Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into ½-inch strips
  • 2 bell peppers (any color) thinly sliced
  • 1 large onion thinly sliced
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional, for heat
  • to taste salt
  • to taste freshly ground black pepper
  • 1 cup cooked rice (brown or white) for serving
Optional toppings
  • shredded lettuce
  • diced tomatoes
  • salsa
  • sour cream or Greek yogurt
  • shredded cheese
  • avocado or guacamole
  • fresh cilantro
  • lime wedges

Equipment

  • Large skillet or cast-iron pan
  • Medium Bowl
  • Small Bowl
  • Meal Prep Containers

Method
 

  1. If you haven't already, cut your chicken breasts or thighs into uniform ½-inch strips. Thinly slice your bell peppers and onion, aiming for similar lengths to ensure even cooking.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 bell peppers (any color), 1 large onion
  2. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Add a generous pinch of salt and black pepper and stir to combine.
    1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
  3. Place the chicken strips in a medium bowl. Sprinkle about two-thirds of the prepared fajita seasoning over the chicken and toss to ensure each piece is evenly coated.
    1.5 lbs boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
  4. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
    2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
  5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onion. Sprinkle the remaining fajita seasoning over the vegetables and toss to coat. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly softened.
    2 tablespoons olive oil, 2 bell peppers (any color), 1 large onion, to taste salt, to taste freshly ground black pepper
  6. Return the cooked chicken to the skillet with the vegetables. Stir everything together for another 1-2 minutes to ensure the flavors meld and the chicken is heated through. Taste and adjust seasoning with salt and pepper if needed.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 bell peppers (any color), 1 large onion, to taste salt, to taste freshly ground black pepper
  7. Divide the cooked rice evenly among your meal prep containers. Top each portion of rice with the chicken and vegetable mixture.
    1 cup cooked rice (brown or white), 1.5 lbs boneless, skinless chicken breasts or thighs, 2 bell peppers (any color), 1 large onion
  8. If you're eating immediately, add your desired toppings like shredded lettuce, diced tomatoes, salsa, and a dollop of sour cream or Greek yogurt. For meal prepping, it's best to store toppings separately to prevent sogginess. Add your chosen toppings just before serving to maintain freshness and texture.
    shredded lettuce, diced tomatoes, salsa, sour cream or Greek yogurt, shredded cheese, avocado or guacamole, fresh cilantro, lime wedges

Notes

Store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the chicken and vegetable mixture (without rice or fresh toppings) for up to 2 months.