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Easy Flavor-Packed Chicken Fajita Meal Prep Bowls Recipe for Healthy Lunches

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A quick and easy chicken fajita meal prep bowl recipe perfect for busy weekdays, featuring smoky marinated chicken, caramelized peppers and onions, and fluffy rice. This flavorful and wholesome dish keeps well for up to four days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil (for chicken marinade)
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 tablespoon olive oil (for veggies)
  • Salt and pepper to taste
  • 2 cups cooked brown rice or white rice (about 1 cup uncooked)
  • Optional toppings: fresh cilantro, avocado slices or guacamole, shredded cheese (cheddar or pepper jack), Greek yogurt or sour cream, fresh lime wedges

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper.
  2. Add the sliced chicken strips and toss until evenly coated. Cover and marinate in the fridge for at least 15 minutes, up to 2 hours if possible.
  3. While the chicken marinates, slice the red and green bell peppers and yellow onion into thin strips.
  4. Place the veggies in a separate bowl, drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. Preheat the oven to 425°F (220°C).
  6. Spread the marinated chicken strips in a single layer on one side of a large rimmed sheet pan.
  7. Place the seasoned peppers and onions on the other side of the sheet pan in a single layer.
  8. Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are soft and slightly charred. Toss the veggies gently halfway through cooking.
  9. While roasting, cook the rice according to package instructions using a 2:1 water-to-rice ratio and let it steam covered for about 10 minutes.
  10. Divide the cooked rice into four meal prep containers or bowls.
  11. Top each with equal portions of roasted chicken and veggies.
  12. Add optional toppings such as cilantro, avocado, cheese, Greek yogurt, and lime wedges as desired.
  13. Let the bowls cool slightly before sealing with lids and storing in the fridge for up to 4 days.

Notes

Marinate chicken for at least 15 minutes for best flavor; up to 2 hours if possible. Avoid overcrowding the pan to ensure proper roasting and caramelization. Toss veggies halfway through roasting for even cooking. Adjust chili powder to taste for desired spice level. For juicier chicken, add a splash of chicken broth halfway through roasting. Can substitute chicken thighs for breasts with slightly longer cooking time. For dairy-free, omit cheese and sour cream or use alternatives. For gluten-free, verify chili powder and paprika labels.

Nutrition

Keywords: chicken fajita, meal prep, healthy lunch, easy recipe, chicken bowls, fajita bowls, meal prep bowls, quick dinner, gluten-free, dairy-free option

Find it online: https://avabake.com/easy-flavor-packed-chicken-fajita-meal-prep-bowls-recipe-for-healthy-lunches/