Chicken Fajita Meal Prep Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free, Low-Carb, Keto-friendly
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, and green), sliced into strips
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups cooked white or brown rice (or cauliflower rice)
- 1 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Season the Chicken and Vegetables. In a large mixing bowl, combine the sliced chicken strips, bell peppers, and red onion. Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the top. Toss everything thoroughly until the chicken and vegetables are evenly coated in the spice mix.
- Step 2: Sauté the Fajita Mixture. Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the chicken and vegetable mixture. Cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender with slightly charred edges. If the pan gets too crowded, you may want to cook this in two batches to ensure a good sear.
- Step 3: Prepare the Base. While the chicken and peppers are cooking, prepare your base. If you are using rice, ensure it is fluffy and seasoned with a little lime juice and chopped cilantro if desired. If using cauliflower rice, lightly sauté it in a separate pan for 3 to 5 minutes until tender.
- Step 4: Assemble the Meal Prep Bowls. Lay out four airtight meal prep containers. Divide the cooked rice evenly among the containers. Top each with a generous portion of the chicken and pepper mixture. Add a scoop of black beans and corn to each bowl.
- Step 5: Garnish and Cool. Top each bowl with fresh cilantro and a lime wedge. Allow the food to cool to room temperature before sealing the lids. This prevents steam from making the vegetables soggy during storage.