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Chicken Fajita Meal Prep Bowls - Flavorful, Fast, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 3 bell peppers (any colors), sliced into strips
  • 1 large red onion, sliced into strips
  • 2 tablespoons olive oil, divided
  • 1 lime, zested and juiced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne (optional, for heat)
  • 2 cups cooked rice (white, brown, or cilantro-lime), quinoa, or cauliflower rice
  • Fresh cilantro, chopped (optional)
  • Toppings: salsa, pico de gallo, avocado, Greek yogurt or sour cream, shredded cheese, lime wedges

Method
 

  1. Cook your base: Prepare 2 cups of your preferred base (rice, quinoa, or cauliflower rice). Fluff and let it cool slightly so it doesn’t steam up your containers.
  2. Mix the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Zest the lime and set the zest aside for later.
  3. Marinate the chicken: In a large bowl, toss the sliced chicken with 1 tablespoon olive oil, garlic, lime juice, and the seasoning mix. Let it sit 15–30 minutes while you slice vegetables. If you have more time, cover and refrigerate up to 2 hours.
  4. Prep the veggies: Slice bell peppers and onion into even strips. Toss with remaining 1 tablespoon olive oil and a pinch of salt.
  5. Heat the pan: Place a large cast-iron skillet or heavy pan over medium-high to high heat. You want it hot enough to sear quickly.
  6. Cook the chicken: Add half the chicken in a single layer. Cook 3–4 minutes per side until browned and cooked through. Transfer to a plate and repeat with the rest. Do not overcrowd or it will steam.
  7. Cook the veggies: In the same pan, add peppers and onions. Cook 5–7 minutes, stirring occasionally, until tender with a little char. Season to taste. Sprinkle the reserved lime zest over the veggies for brightness.
  8. Optional deglaze: If the pan has browned bits, splash in 1–2 tablespoons water or chicken broth and scrape with a spatula. Drizzle this over the chicken for extra flavor.
  9. Assemble the bowls: Divide your base among 4 meal prep containers. Top with chicken and fajita veggies. Add cilantro if you like.
  10. Choose your toppings: For best freshness, pack “wet” toppings (salsa, pico, yogurt, guacamole) in separate small containers. Add lime wedges for squeezing at mealtime.
  11. Cool, then store: Let bowls cool uncovered for about 15 minutes before sealing to prevent condensation.