Chicken Fajita Meal Prep Bowls are about to revolutionize your lunch routine! Imagine tender, juicy chicken strips, vibrant bell peppers, and zesty onions, all perfectly seasoned and ready to enjoy whenever hunger strikes. Forget those sad desk lunches – these meal prep bowls are packed with flavor and nutrition, making healthy eating a breeze.

Fajitas, originating from the Tex-Mex culinary tradition, have long been a crowd-pleaser. The term “faja” refers to the skirt steak traditionally used, grilled over an open fire. While our Chicken Fajita Meal Prep Bowls put a modern, health-conscious spin on this classic, the essence of those smoky, savory flavors remains. They are a testament to the enduring appeal of simple, fresh ingredients cooked with care.

What makes these bowls so irresistible? It’s the perfect combination of textures and tastes. The slight char on the chicken, the satisfying crunch of the peppers, and the subtle sweetness of the onions create a symphony in your mouth. Plus, the convenience factor is undeniable. Spend a little time prepping on the weekend, and you’ll have delicious, ready-to-go meals all week long. Say goodbye to takeout and hello to flavorful, healthy, and convenient Chicken Fajita Meal Prep Bowls!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into thin strips
1 tbsp olive oil
1 large onion, sliced
2 bell peppers (any color), sliced
2 cloves garlic, minced
1 packet fajita seasoning (or homemade blend, see below)
1/2 cup chicken broth
Juice of 1 lime

Homemade Fajita Seasoning (Optional):

2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/4 tsp cayenne pepper (optional, for heat)
1 tsp salt
1/2 tsp black pepper

For the Rice:

2 cups long-grain rice
4 cups chicken broth (or water)
1 tbsp olive oil
1/2 tsp salt

For the Black Beans:

2 (15-ounce) cans black beans, rinsed and drained
1 tbsp olive oil
1/2 onion, diced
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
Salt and pepper to taste

Toppings (Optional):

Shredded cheddar cheese
Sour cream or Greek yogurt
Guacamole or avocado slices
Salsa
Chopped cilantro
Lime wedges

Preparing the Chicken Fajitas:

Prepare the Chicken: Start by cutting your chicken breasts into thin strips. This helps them cook quickly and evenly. I like to partially freeze the chicken for about 30 minutes before slicing; it makes it much easier to get those nice, even strips.
Sauté the Vegetables: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and bell peppers and cook until they are softened and slightly caramelized, about 5-7 minutes. Don’t overcrowd the pan; if necessary, cook the vegetables in batches. Stir frequently to prevent burning. You want them to have a nice char on the edges for that authentic fajita flavor.
Add Garlic and Chicken: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter. Then, add the chicken strips to the skillet.
Season and Cook: Sprinkle the fajita seasoning (either the packet or your homemade blend) over the chicken and vegetables. Stir well to ensure the chicken is evenly coated. Cook the chicken until it is cooked through and no longer pink, about 5-7 minutes, stirring occasionally. The internal temperature should reach 165°F (74°C).
Add Broth and Lime Juice: Pour in the chicken broth and lime juice. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly. This adds moisture and flavor to the fajitas.
Taste and Adjust: Taste the fajitas and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or a little extra lime juice.
Set Aside: Remove the chicken fajitas from the skillet and set aside.

Cooking the Rice:

Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Sauté the Rice (Optional): In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for about 1-2 minutes, stirring constantly. This step is optional, but it helps to toast the rice and enhance its flavor.
Add Broth and Salt: Pour in the chicken broth (or water) and add the salt. Bring the mixture to a boil.
Simmer and Cook: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time, as it can affect the cooking process.
Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy. Fluff the rice with a fork before serving.

Preparing the Black Beans:

Sauté the Onion: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
Add Garlic and Spices: Add the minced garlic, cumin, and chili powder to the saucepan and cook for about 30 seconds, until fragrant.
Add Black Beans: Add the rinsed and drained black beans to the saucepan. Stir well to combine with the onion, garlic, and spices.
Simmer and Heat: Simmer the black beans for about 5-7 minutes, stirring occasionally, until heated through.
Mash (Optional): If you prefer a creamier texture, you can mash some of the black beans with a fork or potato masher. This is entirely optional and depends on your personal preference.
Taste and Adjust: Taste the black beans and adjust the seasoning as needed. Add salt and pepper to taste.

Assembling the Meal Prep Bowls:

Divide the Ingredients: Divide the cooked rice, black beans, and chicken fajitas evenly among your meal prep containers. I usually aim for about 1 cup of rice, 1/2 cup of black beans, and 1 cup of chicken fajitas per bowl, but you can adjust the portions to fit your dietary needs and preferences.
Add Toppings: Add your desired toppings to each bowl. Some popular options include shredded cheddar cheese, sour cream or Greek yogurt, guacamole or avocado slices, salsa, and chopped cilantro. If you’re adding toppings that might get soggy, like sour cream or salsa, consider packing them separately in small containers to add just before eating.
Cool and Store: Allow the meal prep bowls to cool completely before sealing the containers. Store the bowls in the refrigerator for up to 4-5 days.

Reheating Instructions:

When you’re ready to enjoy your Chicken Fajita Meal Prep Bowl, you have a few options for reheating:

Microwave: The quickest and easiest method is to microwave the bowl for 2-3 minutes, or until heated through. Be sure to remove any toppings that you don’t want to be heated, like sour cream or guacamole.
Oven: For a more even heating, you can reheat the bowl in the oven. Preheat the oven to 350°F (175°C). Transfer the contents of the bowl to an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
Skillet: You can also reheat the chicken fajitas and black beans in a skillet over medium heat. Add a splash of water or broth to prevent sticking. Cook until heated through, stirring occasionally. Reheat the rice separately in the microwave or in a separate skillet.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper in the homemade fajita seasoning to control the spice level. You can also add a pinch of red pepper flakes to the black beans for extra heat.
Vegetarian Option: Substitute the chicken with tofu or extra vegetables, such as mushrooms, zucchini, or corn.
Low-Carb Option: Replace the rice with cauliflower rice or quinoa.
Add More Vegetables: Feel free to add other vegetables to the fajitas, such as corn, zucchini, or mushrooms.
Make it a Salad: Instead of serving the fajitas with rice and beans, serve them over a bed of lettuce or mixed greens for a lighter meal.
Meal Prep Containers: Invest in good quality meal prep containers that are airtight and leak-proof. This will help keep your food fresh and prevent spills.
Freezing: While these bowls are best enjoyed fresh, you can freeze them for longer storage. Allow the bowls to cool

Conclusion:

Okay, friends, let’s recap why these Chicken Fajita Meal Prep Bowls are about to become your new best friend! We’ve talked about the incredible flavor explosion, the ease of preparation, and the sheer convenience of having healthy, delicious meals ready to grab and go. But honestly, the real magic lies in how customizable they are. This isn’t just a recipe; it’s a foundation for endless variations.

Why You Absolutely Need to Try This Recipe:

I know, I know, meal prep can sound daunting. But trust me, these bowls are the perfect entry point. They’re quick to assemble, require minimal cooking skills, and the payoff is HUGE. Think about it: no more last-minute takeout decisions, no more skipping lunch because you’re too busy, and no more feeling guilty about what you’re eating. You’re fueling your body with wholesome ingredients, saving money, and taking control of your nutrition, all with one simple recipe. Plus, the vibrant colors and delicious aroma will brighten even the dreariest Monday morning.

Serving Suggestions and Variations to Spice Things Up:

The beauty of these bowls is their versatility. Feeling adventurous? Try adding a dollop of Greek yogurt or sour cream for extra creaminess. A sprinkle of cotija cheese or crumbled queso fresco adds a salty, cheesy kick. If you’re a spice lover, don’t be afraid to crank up the heat with a pinch of cayenne pepper or a drizzle of your favorite hot sauce.

For those following specific dietary restrictions, these bowls are easily adaptable. Swap out the chicken for tofu or black beans for a vegetarian or vegan option. Use cauliflower rice instead of brown rice for a low-carb version. And if you’re watching your sodium intake, be sure to use low-sodium taco seasoning and control the amount of salt you add.

Here are a few more ideas to get your creative juices flowing:

* Add some sweetness: Incorporate grilled pineapple chunks or mango salsa for a tropical twist.
* Boost the veggies: Include roasted sweet potatoes, bell peppers of different colors, or even some grilled zucchini.
* Get creative with the grains: Try quinoa, farro, or even couscous instead of rice.
* Make it a salad: Skip the rice altogether and serve the fajita mixture over a bed of crisp lettuce.

Your Turn to Create Deliciousness:

I’m genuinely excited for you to try these Chicken Fajita Meal Prep Bowls. They’ve become a staple in my own meal prep routine, and I know they can make a positive impact on yours too. Don’t be afraid to experiment with different ingredients and flavors to create your perfect bowl.

Once you’ve given them a try, I’d absolutely love to hear about your experience! Share your photos and variations on social media using [Your Hashtag Here] so we can all inspire each other. Let me know what you loved, what you changed, and any tips you have for making these bowls even better. Cooking is a journey, and I’m thrilled to be on it with you. So, go ahead, grab your ingredients, and get ready to create some seriously delicious and healthy meals! Happy cooking, and I can’t wait to see what you come up with! Remember, mastering the art of Chicken Fajita Meal Prep is easier than you think, and the rewards are well worth the effort.
Chicken Fajita Meal Prep Bowls: Your Easy & Healthy Recipe

Delicious and healthy Chicken Fajita Meal Prep Bowls with rice, black beans, and customizable toppings. Perfect for a quick and easy lunch or dinner throughout the week!

Prep Time30 minutes

Cook Time45 minutes

Total Time75 minutes

Category: Lunch

Yield: 4-6 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 cloves garlic, minced
- 1 packet fajita seasoning (or homemade blend, see below)
- 1/2 cup chicken broth
- Juice of 1 lime
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups long-grain rice
- 4 cups chicken broth (or water)
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Guacamole or avocado slices
- Salsa
- Chopped cilantro
- Lime wedges
Instructions
1. Prepare the Chicken: Cut chicken breasts into thin strips. Partially freezing the chicken for 30 minutes before slicing makes it easier.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers and cook until softened and slightly caramelized, about 5-7 minutes. Stir frequently.
3. Add Garlic and Chicken: Add minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the chicken strips to the skillet.
4. Season and Cook: Sprinkle fajita seasoning over the chicken and vegetables. Stir well. Cook the chicken until cooked through and no longer pink, about 5-7 minutes, stirring occasionally. The internal temperature should reach 165°F (74°C).
5. Add Broth and Lime Juice: Pour in the chicken broth and lime juice. Bring the mixture to a simmer and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Taste and Adjust: Taste the fajitas and adjust the seasoning as needed.
7. Set Aside: Remove the chicken fajitas from the skillet and set aside.
8. Rinse the Rice: Rinse the rice under cold water until the water runs clear.
9. Sauté the Rice (Optional): In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for about 1-2 minutes, stirring constantly.
10. Add Broth and Salt: Pour in the chicken broth (or water) and add the salt. Bring the mixture to a boil.
11. Simmer and Cook: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
12. Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. Fluff the rice with a fork before serving.
13. Sauté the Onion: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
14. Add Garlic and Spices: Add the minced garlic, cumin, and chili powder to the saucepan and cook for about 30 seconds, until fragrant.
15. Add Black Beans: Add the rinsed and drained black beans to the saucepan. Stir well to combine with the onion, garlic, and spices.
16. Simmer and Heat: Simmer the black beans for about 5-7 minutes, stirring occasionally, until heated through.
17. Mash (Optional): Mash some of the black beans with a fork or potato masher for a creamier texture.
18. Taste and Adjust: Taste the black beans and adjust the seasoning as needed. Add salt and pepper to taste.
19. Divide the Ingredients: Divide the cooked rice, black beans, and chicken fajitas evenly among your meal prep containers. Aim for about 1 cup of rice, 1/2 cup of black beans, and 1 cup of chicken fajitas per bowl.
20. Add Toppings: Add your desired toppings to each bowl. Pack toppings that might get soggy separately.
21. Cool and Store: Allow the meal prep bowls to cool completely before sealing the containers. Store the bowls in the refrigerator for up to 4-5 days.
Notes
- Adjust the amount of cayenne pepper in the homemade fajita seasoning to control the spice level.
- Substitute the chicken with tofu or extra vegetables for a vegetarian option.
- Replace the rice with cauliflower rice or quinoa for a low-carb option.
- Add other vegetables to the fajitas, such as corn, zucchini, or mushrooms.
- Serve the fajitas over a bed of lettuce or mixed greens for a lighter meal.
- Invest in good quality meal prep containers that are airtight and leak-proof.
- While these bowls are best enjoyed fresh, you can freeze them for longer storage. Allow the bowls to cool completely before freezing.

Chicken Fajita Meal Prep Bowls: Your Easy & Healthy Recipe