Chicken Fajita Meal-Prep Bowls
Bring bold fajita flavor to your weekly meal prep with these Chicken Fajita Meal-Prep Bowls. Seasoned chicken breast, colorful peppers and onions, rice, black beans, corn and fresh toppings create a satisfying, high-protein meal that reheats well and keeps lunch or dinner simple.
Ingredients – Makes 4 Servings
- 1 lb (450g) boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 cups cooked brown or jasmine rice
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh, frozen or canned
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Salsa or pico de gallo, optional
- Plain nonfat Greek yogurt, optional
- Sliced avocado, optional
Fajita Seasoning
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Step-by-Step Instructions
- Season the chicken: Combine the fajita seasoning ingredients and coat the chicken evenly.
- Cook the chicken: Heat half of the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet, rest for several minutes and slice.
- Cook the vegetables: Add the remaining olive oil to the skillet. Add the peppers and onion and sauté for 6–8 minutes, or until tender with a slight char.
- Prepare the bowls: Divide cooked rice among four meal-prep containers.
- Add protein and sides: Top each portion with sliced chicken, sautéed peppers and onions, black beans and corn.
- Finish: Add cilantro and a squeeze of lime. Add salsa, Greek yogurt or avocado when ready to serve.
Why This Meal Prep Works
- High protein: Chicken breast and black beans help support muscle maintenance and recovery.
- Balanced fuel: Rice, beans and corn provide carbohydrates to help fuel active days and workouts.
- Plenty of vegetables: Bell peppers and onions add color, flavor and nutrients.
- Meal-prep friendly: The cooked components portion easily and reheat well throughout the week.
Meal Prep & Storage
Store the cooked chicken, rice, peppers, onions, beans and corn in airtight meal-prep containers in the refrigerator for up to 4 days. Keep cold toppings such as avocado, salsa and Greek yogurt separate until serving for the best texture. Reheat the hot ingredients until steaming throughout.
Estimated Nutrition Per Serving
Approximately 500–520 calories, 40–45g protein, 44g carbohydrates and 15g fat per serving. Nutrition values are estimates and will vary according to ingredient brands, portion sizes and optional toppings.
Easy Variations
- Spicy: Add sliced jalapeños, cayenne pepper or your favorite hot sauce.
- Lower carb: Replace part or all of the rice with cauliflower rice or extra vegetables.
- Extra protein: Increase the chicken portion or add additional black beans while accounting for the extra calories.
- Fresh finish: Add pico de gallo, cilantro, lime and Greek yogurt after reheating.
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