Chicken Fajita Bowl Meal Prep
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
511 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajita Bowl Meal Prep
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This chicken fajita bowl meal prep recipe is loaded with marinated chicken, colorful veggies, black beans and cilantro lime rice. An easy and healthy lunch option and it makes a great family meal too!
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Ingredients
For the fajitas:
- 1 pound boneless skinless chicken breasts
- 1/3 cup olive oil + 1 tablespoon divided use
- 1/4 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 2 cups sliced bell peppers any color
- 1 cup sliced onion
- unsalted sweet cream butter
For the cilantro lime rice:
- 3 cups cooked rice cook in salted water
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
To assemble the bowls:
- 1 can black beans drained and rinsed
- 1/2 cup salsa
- optional garnish: lime slices and cilantro leaves
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Instructions
- In a large bowl, whisk together the 1/3 cup olive oil, lime juice, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, garlic powder, onion powder and cumin.
- Add the chicken breasts and toss to coat. Cover and refrigerate for at least 20 minutes or up to 8 hours.
- Preheat a grill pan or large frying pan over medium heat.
- Place the chicken in the pan and cook for 5-7 minutes per side or until cooked through. Cook time will depend on the thickness of your chicken breasts.
- Remove the chicken from the pan and wipe out the pan with a paper towel. Place the chicken on a plate and cover with foil.
- Add the peppers and onions to the pan along with 1 tablespoon of olive oil. Season with salt and pepper to taste. Cook for 5-7 minutes or until vegetables are browned and softened.
- Place the rice in a large bowl; add the lime juice and cilantro and stir until combined.
- Place 3/4 cup of rice in the bottom of each of 4 meal prep containers.
- Divide the chicken, vegetables and black beans evenly among the containers.
- Add 2 tablespoons of salsa to each container. Garnish with lime slices and cilantro leaves if desired.
- Cover the containers and store in the fridge until you're ready to eat them, up to 4 days.
Notes
- To serve as a dinner main course, prepare as directed but skip the steps about dividing the food into containers.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
48g
(16%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
73mg
(24%)
Sodium
984mg
(41%)
Potassium
835mg
(24%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3185IU
(64%)
Vitamin C
106mg
(118%)
Calcium
48mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 984mg | 41% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3185IU | 64% |
| Vitamin C | 106mg | 118% |
| Calcium | 48mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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