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High Protein Chicken Fajita Meal Prep - Easy, Flavor-Packed Lunches 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
  

  • 2 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • 3 bell peppers (any colors), thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced (optional for extra flavor)
  • Fresh cilantro, chopped (optional)
  • Optional add-ins for meal prep bowls: cooked brown rice or cauliflower rice, canned black beans (rinsed and drained), pico de gallo or salsa, avocado or guacamole, Greek yogurt or light sour cream, shredded cheese

Method
 

  1. Prep the chicken: Pat the chicken dry and slice into thin strips. Thinner strips cook faster and stay juicy.
  2. Make the seasoning mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
  3. Marinate: In a large bowl, toss the chicken with half the seasoning mix, 1 tablespoon olive oil, lime zest, half the lime juice, and minced garlic if using. Let sit 15–30 minutes while you prep the veggies. Longer is fine if chilled.
  4. Slice the veggies: Cut peppers and onion into similar-sized strips for even cooking.
  5. Cook the veggies: Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil. Sauté peppers and onions with a pinch of salt until tender-crisp and slightly charred, about 6–8 minutes. Sprinkle over the remaining seasoning mix and toss. Transfer to a plate.
  6. Cook the chicken: Add the remaining 1/2 tablespoon oil to the skillet. Add the chicken in a single layer. Cook without moving for 2–3 minutes to get color, then stir and cook until just cooked through, about 5–7 minutes total. Don’t overcook.
  7. Finish with lime: Return peppers and onions to the pan. Add the rest of the lime juice. Toss to coat and taste for seasoning. Adjust salt or spice as needed.
  8. Build your bowls: Divide cooked rice or cauliflower rice among 4–5 containers. Top with chicken fajita mix. Add black beans if using. Keep cold toppings (Greek yogurt, salsa, avocado) separate until serving.
  9. Garnish: Sprinkle with chopped cilantro. Let cool slightly before sealing containers to avoid excess condensation.