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High-Protein Chicken Fajita Bowls - A Fresh, Satisfying Meal Prep Favorite

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

Ingredients
  

  • For the chicken and veggies:
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 2 bell peppers (any color), sliced into strips
  • 1 large red onion, sliced
  • 2 tablespoons olive oil, divided
  • For the fajita seasoning:
  • 1.5 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne pepper (optional, to taste)
  • For the bowls:
  • 3 cups cooked brown rice, white rice, or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 avocado, sliced or diced
  • 1/2 cup plain Greek yogurt or light sour cream
  • 1/2 cup fresh salsa or pico de gallo
  • Fresh cilantro, chopped
  • 2 limes, cut into wedges

Method
 

  1. Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm, or chill for meal prep.
  2. Mix the seasoning: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using).
  3. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon olive oil and about two-thirds of the seasoning blend until well coated.
  4. Prep the veggies: Toss sliced peppers and onions with the remaining 1 tablespoon olive oil and the rest of the seasoning.
  5. Sear the chicken: Heat a large skillet over medium-high heat. When hot, add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until cooked through with golden edges. Transfer to a plate and tent with foil.
  6. Cook the veggies: In the same skillet, add the peppers and onions. Cook 5–7 minutes, stirring occasionally, until tender-crisp with charred spots. If the pan looks dry, add a splash of water to deglaze and lift the flavorful bits.
  7. Combine and brighten: Return the chicken to the skillet with the veggies. Squeeze in half a lime and toss. Taste and adjust salt, pepper, or lime as needed.
  8. Warm beans and corn: In a small saucepan or the microwave, warm the black beans and corn with a pinch of salt and a squeeze of lime.
  9. Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with chicken and veggies, black beans, and corn. Add avocado, a dollop of Greek yogurt, salsa, cilantro, and a lime wedge.
  10. Serve or store: Enjoy right away, or let everything cool before meal-prepping in sealed containers.