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Chicken Fajita Meal Prep Bowls

Vibrant, colorful meal prep bowls with tender chicken, sautéed bell peppers, and avocado, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 1 lb chicken breast Sliced into thin strips
  • 2 pieces bell peppers Sliced (any color)
  • 1 piece onion Sliced
  • 2 tablespoons fajita seasoning
  • 1 tablespoon olive oil
For the Bowls
  • 4 cups cooked rice or quinoa Choose either rice or quinoa base
  • 1 cup black beans Drained and rinsed
  • 1 piece avocado Sliced
  • 1 bunch fresh cilantro For garnish
  • 1 piece lime For serving

Method
 

Preparation
  1. Slice the chicken breast, bell peppers, and onion into thin strips.
  2. In a bowl, combine the sliced chicken with the fajita seasoning and olive oil. Mix well to coat.
Cooking
  1. Heat a non-stick skillet or frying pan over medium-high heat and add the seasoned chicken. Cook for about 5-7 minutes until no longer pink.
  2. Add the sliced bell peppers and onion to the pan and sauté for an additional 3-5 minutes until tender and slightly charred.
Assembly
  1. In meal prep containers, divide the cooked rice or quinoa equally.
  2. Layer in the cooked chicken and vegetable mixture.
  3. Top each bowl with black beans, avocado slices, and cilantro. Serve with a lime wedge.
Storage
  1. Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.
  2. Reheat in the microwave on high for 1-2 minutes, reheating chicken and veggies separately to avoid mushiness.

Notes

Try substituting chicken with turkey or tofu and adding other veggies like zucchini or corn for variations. Ensure the skillet is hot before adding chicken to achieve a good sear.