Chicken Fajita Rice Bowls: Quick Protein Meal Prep (Print Version)
Quick Chicken Fajita Rice Bowls for easy meal prep. Enjoy a protein-packed, flavorful weeknight dinner or healthy lunch. Simple recipe for busy schedules.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Sizzling Fajita Core
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
02 -
2 tbsp olive oil
03 -
1 large red bell pepper, sliced
04 -
1 large green bell pepper, sliced
05 -
1 medium yellow onion, sliced
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
1/2 tsp garlic powder
10 -
1/2 tsp onion powder
11 -
1/4 tsp cayenne pepper (optional, for heat)
12 -
Salt and black pepper to taste
→ Fluffy Rice Foundation
13 -
1 1/2 cups long-grain white rice
14 -
3 cups water
15 -
1/2 tsp salt
→ Zesty Fresh Finish
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
2 limes, cut into wedges
18 -
1 large avocado, diced
# Instructions:
01 -
Combine 1 1/2 cups long-grain white rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is fluffy. This forms the fluffy foundation for your Chicken Fajita Rice Bowls: Quick, Protein-Packed Meal Prep.
02 -
While the rice cooks, cut 1 1/2 lbs boneless, skinless chicken breasts into 1/2-inch strips. Slice 1 large red bell pepper, 1 large green bell pepper, and 1 medium yellow onion into strips. Dice 1 large avocado and chop 1/4 cup fresh cilantro for garnishing later.
03 -
In a medium bowl, toss the chicken strips with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper (if using). Season generously with salt and black pepper to taste.
04 -
Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
05 -
Add the remaining 1 tbsp olive oil to the same skillet. Add the sliced 1 large red bell pepper, 1 large green bell pepper, and 1 medium yellow onion. Cook for 7-10 minutes, stirring frequently, until vegetables are tender-crisp and slightly charred. Return the cooked chicken to the skillet and toss to combine.
06 -
Divide the fluffy rice among 4 bowls. Top each with a generous portion of the chicken and fajita vegetable mixture. This completes the main components of your delicious Chicken Fajita Rice Bowls: Quick, Protein-Packed Meal Prep.
07 -
Garnish each bowl with diced 1 large avocado and chopped 1/4 cup fresh cilantro. Serve immediately with 2 limes, cut into wedges, for a zesty finish. Enjoy your quick, protein-packed meal!
# Notes:
01 -
For easy meal prep, store individual portions of the chicken and veggie mixture and rice separately in airtight containers. Reheat together for a quick lunch or dinner.
02 -
Adjust the 1/4 tsp cayenne pepper to your preference. For more heat, add a pinch more; for less, omit it entirely.
03 -
Feel free to add other quick-cooking vegetables like zucchini, mushrooms, or corn to your fajita mix for extra flavor and nutrition.
04 -
While delicious as a bowl, this fajita mixture also makes fantastic tacos or burritos when served in tortillas.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
05 -
Pot with lid
06 -
Spatula or tongs
# Nutrition Facts (Per Serving):
Calories: 733 kcal
Total Fat: 20 g
Total Carbohydrate: 74 g
Protein: 59 g