Chicken Fajita Meal Prep Bowls
Healthy, vibrant bowls that reheat perfectly — no sad desk lunches here. The secret is cooling each component before sealing.
Equipment
- Large Cast-Iron Skillet
- 4 Glass Meal Prep Containers with Lids
- Sharp Knife
- Cutting Board
- Mixing Bowls
Ingredients
For the Chicken Fajitas
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 lime (juiced)
- salt and pepper to taste
For the Cilantro-Lime Rice
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups water
- 1 lime (zested and juiced)
- 1/2 cup fresh cilantro, chopped
For the Bowls
- 1 large yellow onion, sliced
- 3 bell peppers (red, orange/yellow, green), sliced
- 1 can (15 oz) black beans, rinsed and drained
- optional: avocado, salsa, sour cream, cotija cheese, tortilla chips
Instructions
- Thinly slice the chicken thighs into strips about half an inch wide. In a bowl, toss with 2 tablespoons olive oil, the juice of one lime, and one tablespoon each cumin, chili powder, and smoked paprika. Add a generous pinch of salt and black pepper. Let marinate while you prep the vegetables, at least 10 minutes.
- Cook 1 cup of rice in 2 cups of water with a pinch of salt. Bring to a boil, then cover and reduce to low for 15 minutes. After cooking, fluff with a fork and stir in a big handful of chopped cilantro and the zest of one lime.
- Heat your skillet over medium-high heat for a full two minutes. Add a splash of oil, then the sliced onion. Cook for 2 minutes until softening. Add the sliced bell peppers and cook for 5-7 minutes, stirring occasionally, until charred but still crisp. Remove from the pan and set aside.
- In the same hot skillet, add another splash of oil if needed. Add the marinated chicken strips in a single layer. Let sear undisturbed for 3-4 minutes to develop a deep brown crust, then toss and cook for another 2-3 minutes until just cooked through. Be careful not to overcook.
- Divide the cilantro-lime rice evenly among four meal prep containers. Add a scoop of black beans to each. Divide the cooked peppers and onions, then the chicken. Arrange neatly if desired.
- Leave the lids off and let the containers sit on the counter for 20-30 minutes until they have stopped steaming completely. Then seal and refrigerate for up to 4 days. Add fresh toppings like avocado, salsa, or sour cream just before eating.
Notes
This recipe is designed for meal prep. The key to keeping everything fresh is cooling completely before sealing. Reheat in microwave for 2-3 minutes, stirring halfway. Squeeze fresh lime juice after reheating. For low-carb, skip the rice and beans and add more peppers and guacamole.