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High Protein Chicken Fajita Meal Prep Bowls - Easy, Flavorful, and Ready All Week

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

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts, thinly sliced
  • Bell peppers: 3 large (mix of red, yellow, green), sliced into strips
  • Onion: 1 large yellow or red onion, thinly sliced
  • Olive oil or avocado oil: 2 tablespoons
  • Lime: Juice of 1 lime (plus extra wedges for serving)
  • Fresh cilantro: 1/4 cup chopped (optional)
  • Cooked rice or cauliflower rice: 4–5 cups, for serving
  • Black beans: 1 can (15 oz), drained and rinsed (optional for extra protein and fiber)
  • Fajita seasoning blend: 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of cayenne (optional)
  • Toppings: Greek yogurt or sour cream, avocado slices, shredded cheese, salsa, jalapeños (all optional)

Method
 

  1. Prep the base: Cook your rice or cauliflower rice according to package directions. Fluff and set aside to cool slightly.
  2. Slice the chicken and veggies: Cut chicken breasts into thin strips. Slice peppers and onion into even strips for quick, uniform cooking.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne.
  4. Season: In a large bowl, toss chicken with 1 tablespoon oil and about two-thirds of the seasoning. In another bowl, toss peppers and onions with remaining oil and seasoning.
  5. Choose your cooking method: Skillet: Heat a large skillet over medium-high. Sear chicken 4–6 minutes, stirring once or twice, until cooked through. Remove. Add veggies and cook 5–7 minutes until tender-crisp with charred edges. Return chicken to the pan, squeeze in lime juice, toss, and remove from heat.
  6. Sheet pan: Heat oven to 425°F (220°C). Spread seasoned chicken, peppers, and onions on a large sheet pan. Roast 18–22 minutes, stirring once, until chicken is cooked and veggies are tender with caramelized edges. Finish with lime juice.
  7. Add beans (optional): Warm black beans in a small saucepan or the microwave with a pinch of salt and cumin.
  8. Assemble bowls: Divide rice among 5 meal prep containers. Top with chicken and veggies. Add beans if using. Sprinkle with cilantro.
  9. Cool before sealing: Let bowls cool 15–20 minutes so condensation doesn’t make them soggy. Then add lids.
  10. Top when serving: Add Greek yogurt, avocado, salsa, cheese, or jalapeños right before eating for the best texture.