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Chicken Fajita Bowl Meal Prep
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!
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
4
servings
Calories:
511 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the fajitas:
- 1 pound chicken breast boneless skinless
- 1/3 cup olive oil divided use, + 1 tablespoon
- 1/4 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin ground
- 2 cups bell pepper any color, sliced
- 1 cup onion sliced
- butter unsalted, sweet cream
For the cilantro lime rice:
- 3 cups rice cook in salted water, cooked
- 1 tablespoon lime juice
- 1/4 cup cilantro chopped
To assemble the bowls:
- 1 black beans drained and rinsed, canned
- 1/2 cup salsa
- lime optional garnish, lime slices and cilantro leaves
- cilantro optional garnish, lime slices and cilantro leaves
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.
Cup of Yum
Notes
- To serve as a dinner main course, prepare as directed but skip the steps about dividing the food into containers.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 511
% 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.