Pin it Make-Ahead Chicken Fajita Meal Prep Bowls bring the vibrant flavors of Mexican-inspired cuisine right into your weekly routine. With tender grilled chicken and a colorful medley of sautéed peppers and onions served atop nutritious rice and beans, these bowls are the perfect solution for anyone seeking healthy, satisfying meals that are easy to prepare ahead. Whether for busy lunches or quick dinners, these bowls combine convenience, nutrition, and bold taste, making meal prep both delicious and efficient.
Pin it This recipe's bold spices and fresh lime juice make the chicken irresistibly flavorful, while the sautéed peppers and onions add vibrant color and a hint of sweetness. Paired with black beans and your favorite rice or quinoa, each bowl is a complete, satisfying meal. The addition of creamy avocado and fresh cilantro just before serving keeps the flavors bright and fresh, even after refrigeration.
Ingredients
- For the Chicken
- 500 g (1.1 lbs) boneless, skinless chicken breasts, sliced into strips
- 2 tbsp olive oil
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Juice of 1 lime
- Vegetables
- 2 medium bell peppers (1 red, 1 yellow), sliced
- 1 medium red onion, sliced
- 1 tbsp olive oil
- Pinch of salt and pepper
- For the Bowls
- 2 cups cooked brown rice (or white rice or quinoa)
- 1 cup canned black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Step 1
- In a large bowl, combine chicken strips, 2 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss to coat. Let marinate for at least 10 minutes (or up to overnight in the refrigerator).
- Step 2
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced peppers and onion, sprinkle with salt and pepper, and sauté until softened and slightly charred, about 5–7 minutes. Remove and set aside.
- Step 3
- In the same skillet, add marinated chicken. Cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
- Step 4
- Divide the cooked rice evenly between four meal prep containers. Top each portion with sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes.
- Step 5
- Add sliced avocado and fresh cilantro just before serving to maintain freshness.
- Step 6
- Serve with lime wedges. Refrigerate for up to 4 days. For best results, keep avocado and cilantro separate until ready to eat.
Zusatztipps für die Zubereitung
Marinate the chicken overnight for a deeper infusion of spices and enhanced tenderness. When sautéing vegetables, allow them to char slightly for a smoky flavor that complements the spices. If you prefer, grill the chicken instead to add a robust grilled flavor. Using different types of rice, such as white or quinoa, can add textural variety.
Varianten und Anpassungen
For a plant-based alternative, substitute the chicken with firm tofu or shrimp. You can also swap the rice for cauliflower rice to reduce carbohydrates. Add a dollop of Greek yogurt or a sprinkle of shredded cheese before serving to boost creaminess and flavor. Omit avocado and cilantro if you have sensitivities.
Serviervorschläge
Serve these bowls chilled or reheated for an easy lunch or dinner. Garnish with extra lime wedges for a zesty finish. Pair with a side of tortilla chips or a light salad for a complete meal experience that captures the essence of Mexican-inspired cuisine.
Pin it With these make-ahead Chicken Fajita Bowls in your meal prep lineup, flavorful and nutritious meals are just minutes away all week long. Enjoy the perfect balance of protein, veggies, and grains paired with vibrant Mexican spices and the bright tang of fresh lime. Whether at home or on the go, this recipe guarantees satisfying meals that never compromise on taste or health.