Go Back

16) Chicken Fajita Meal-Prep Bowls with Peppers and Onions

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts thinly sliced
  • 2 tbsp olive oil divided
  • 3 bell peppers mixed colors, sliced
  • 1 large onion sliced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 cups cooked brown rice or quinoa
  • 1 lime cut into wedges
  • Fresh cilantro for garnish optional

Method
 

  1. Toss chicken with 1 tbsp olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Let rest 10 minutes while prepping veggies.
  2. Heat remaining oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes until browned and cooked through; remove.
  3. In the same skillet, add peppers and onion; cook 6–8 minutes until softened with some char. Season with a pinch of salt.
  4. Return chicken to pan, toss to combine and warm through. Squeeze lime over everything.
  5. Divide rice/quinoa into 4 meal-prep containers, top with chicken and veggies, garnish with cilantro, and let cool before sealing.