Description
These chicken fajita meal prep bowls are everything you want in a meal prep recipe—bold flavor, balanced macros, and vibrant color. Packed with lean protein, spiced veggies, and fluffy rice, they’re perfect for grab-and-go lunches or quick weeknight dinners. This double batch makes 8 bowls, so you’re prepped and powered for the week.
Ingredients
3 cups white rice (or brown rice, quinoa, or cauliflower rice)
4 tbsp olive oil
2 lbs chicken breasts, cut into strips
4 tsp chili powder
2 tsp paprika
2 tsp cumin
1 tsp garlic powder
½ tsp cayenne pepper (optional)
2 tsp salt
6 bell peppers (mix of red, yellow, green), thinly sliced
2 red onions, thinly sliced
½ cup cilantro, roughly chopped
2 avocados, sliced
2 limes, cut into wedges
Optional twists:
Add black beans or corn for extra fiber and color
Use a squeeze of chipotle-lime mayo or Greek yogurt as a topping
Grill the chicken and veggies for added smoky flavor
Instructions
Cook rice according to package instructions. Set aside to cool slightly.
In a large bowl, toss chicken with olive oil, chili powder, paprika, cumin, garlic powder, cayenne (if using), and salt.
Heat a skillet over medium-high heat. Sauté chicken in batches until golden and cooked through, 6–8 minutes. Set aside.
In the same pan, cook bell peppers and onions until softened and slightly charred, about 8–10 minutes.
Divide rice among 8 meal prep containers. Top with chicken, fajita veggies, fresh cilantro, and avocado slices. Serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 480
- Fat: 22g
- Carbohydrates: 35g
- Protein: 36g