Skinny Chicken Fajita Meal Prep Bowls (Printable)

Lean chicken fajitas with zesty cilantro-lime rice, perfect for weekly meal prep.

# Components:

→ Chicken Fajitas

01 - 1 pound boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 bell peppers (red, yellow, or green), thinly sliced
11 - 1 medium red onion, thinly sliced
12 - Juice of 1 lime

→ Cilantro-Lime Rice

13 - 1 cup uncooked long grain white rice or brown rice
14 - 2 cups water
15 - 1/2 teaspoon salt
16 - 1 tablespoon olive oil
17 - Juice and zest of 1 lime
18 - 1/3 cup fresh cilantro, chopped

→ Serving Components

19 - 1 cup cherry tomatoes, halved
20 - 1 medium avocado, sliced
21 - Lime wedges

# Method:

01 - In a medium saucepan, combine rice, water, salt, and olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes for white rice or 40 minutes for brown rice until tender. Remove from heat and fluff with a fork.
02 - Stir lime juice, lime zest, and fresh cilantro into the cooked rice. Set aside to cool slightly.
03 - In a large bowl, toss chicken strips with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
04 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, add sliced bell peppers and red onion. Sauté for 4 to 5 minutes until tender-crisp. Return the cooked chicken to the skillet, add lime juice, and toss to combine. Remove from heat.
06 - Divide cilantro-lime rice among 4 meal prep containers. Top each with chicken fajita mixture, halved cherry tomatoes, and avocado slices. Garnish with additional cilantro and lime wedges if desired.
07 - Allow bowls to cool completely before sealing containers. Refrigerate for up to 4 days.

# Expert Advice:

01 -
  • These bowls taste like you spent way more time cooking than you actually did.
  • Meal prepping stops feeling like punishment when your lunches taste this fresh and vibrant.
  • The cilantro-lime rice is the kind of side dish that makes you skip the takeout app.
  • You get that restaurant-quality fajita experience without the guilt or the bill.
02 -
  • If you don't thinly slice your chicken, it'll take twice as long to cook and risk drying out, so invest 30 seconds with a sharp knife and thank yourself later.
  • The moment cilantro and lime hit that warm rice is everything, so wait until the rice is at least slightly cooled or the cilantro will wilt into almost nothing.
  • Avocado oxidizes fast, so if you're prepping more than a day ahead, either leave it out until you're ready to eat or toss the slices in a little lime juice to keep them from turning brown.
03 -
  • Slice your chicken as thin as you can manage and you'll cut the cooking time in half while keeping everything tender and infused with seasoning.
  • The cilantro-lime rice is where the magic lives, so don't treat it as an afterthought, and always use fresh cilantro because the dried stuff won't give you that same alive feeling.
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