Name: Chicken Fajita Meal Prep Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups white rice; 2 tablespoons olive oil; 1 pound chicken breasts, cut into strips; 2 teaspoons chili powder; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); 1 teaspoon salt; 3 bell pepper, thinly sliced; 1 red onion, thinly sliced; 1/4 cup cilantro, roughly chopped; 1 avocado, peeled and sliced; 1 lime, cut into wedges

Ready in 30 minutes and filled with over 30 grams of protein per serving, these chicken fajita meal prep bowls are quick, easy, and healthy make-ahead meals that work well for lunch or dinner.

Four glass containers of chicken fajita meal prep bowls.

If you’re stuck in a lunch rut, these chicken fajita meal prep bowls are just the recipe for you. They turn basic ingredients into a flavorful, yet quick-to-make dish, that is packed full of protein and fiber.

The combination of seasoned chicken, fluffy rice, and sautéed bell peppers is everything you love about fajitas turned inside out. And, the best part is, they are super versatile, as you can mix up the spices and toppings based on what you have available. From sour cream to salsa to guacamole, the toppings for the fajita bowls are endless, and they keep well in the fridge and freezer so you can enjoy them for weeks to come.

Close up of meal prep chicken fajita bowls in glass meal prep containers.

Why You’ll Love Them

Quick and Easy – These chicken fajita bowls are ready in 30 minutes making them perfect for a quick meal prep.
High in Protein – With over 30 grams of protein per bowl, this is a protein-packed meal.
Full of Flavor – The addition of fajita seasoning, avocado, cilantro, and lime juice ensures each bite satisfies your taste buds.

Ingredients for meal prep chicken fajita bowls: chicken breasts, white rice, bell peppers, red onion, fajita seasoning, avocados, cilantro, and limes.

Ingredients + Substitutions

Chicken Breast – To add some animal protein. The recipe calls for chicken breasts, but you can use chicken thighs if preferred.
Rice – To add some complex carbohydrates. The recipe calls for white rice, but brown rice works just as well.
Bell Peppers – To add some veggies to the bowls. I opted for a combination of green, yellow, and red bell peppers; however, any colors will work.
Red Onion – To add some more flavor and color. The recipe calls for a red onion, but a white onion will also work.
Spices – A combination of chili powder, paprika, cumin, garlic powder, cayenne pepper, and salt to season the chicken strips. If you don’t have all of the spices, you can use store-bought fajita seasoning instead, see the notes section of the recipe card for details.
Olive Oil – To add some healthy fats and cook the chicken strips and veggies.
Avocado – To add some more healthy fats. The recipe calls for sliced avocado but you could add fresh guacamole instead.
Cilantro – To add some freshness.
Lime – To brighten up the dish and stop the avocado from browning.

Bowl with chicken strips with chili powder, paprika, cumin, garlic powder, cayenne pepper, and salt on top.

Bowl with chicken strips coated in fajita seasoning.

Dietary Adaptions

To Make them Gluten-Free: No adaptations are needed, this recipe is gluten-free.

To Make them Dairy-Free: No adaptations are needed, this recipe is dairy-free.

Cast-iron skillet with cooked fajita chicken strips.

Cast-iron skillet with sautéed sliced bell pepper slices.

Red’s Nutrition Tip

I opted to use chicken breasts in these fajita meal prep bowls, however, you can use boneless chicken thighs if preferred. Not only do they contain more flavor, but the nutritional values of chicken breasts and chicken thighs are much closer than most people think.

Serving Suggestions

These chicken fajita bowls are full of protein, carbohydrates, and healthy fats and can be enjoyed on their own as a balanced meal. If you wanted to make them a bit heartier, you could increase the fiber content or add some more flavor, for instance:

To make them higher in protein, add an additional 1/2 pound of chicken breasts to the recipe.
To make them low carb, swap the white rice for cauliflower rice.
To add more fiber, swap the white rice for brown rice and/or add some black beans to the bowls.
To make them lower in fat, swap the olive oil for a bit of cooking spray and omit the avocado.
To add more flavor, add a dollop of sour cream and/or some Pico de Gallo.

Three chicken fajita meal prep bowls with a fork and tea towel and a side of cilantro and lime wedges.

Storage + Reheating

To Refrigerate: Once cooked, allow the chicken fajita meal prep bowls to cool completely, then cover them with a lid and store them in the fridge for up to 4 days. Only add the avocado and lime wedges when you are ready to eat.

To Freeze: Once the bowls have cooled completely, cover them with a lid and store them in the freezer for up to 3 months. Only add the avocado and lime wedges when you are ready to eat.

To Reheat: You can reheat fajita chicken bowls in the microwave for 2-3 minutes or until warm. If using frozen bowls, remove them from the freezer and allow them to thaw overnight in the fridge before reheating.

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