Name: Chicken Fajita Meal Prep Bowls (High-Protein, 30-Minute Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cups white rice (or brown rice for more fiber); 2 tbsp olive oil; 1 pound chicken breasts, cut into thin strips; 3 bell peppers, thinly sliced (mix of red, yellow, green); 1 red onion, thinly sliced; 1 avocado, peeled and sliced; ¼ cup fresh cilantro, roughly chopped; 1 lime, cut into wedges; 2 tsp chili powder; 1 tsp paprika; 1 tsp cumin; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional, for heat); 1 tsp salt; Use 2 tablespoons of store-bought fajita seasoning if you’re short on time.

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If you’re tired of sad desk lunches or overpriced takeout, these chicken fajita meal prep bowls will rescue your week.
They’re bold, colorful, and ready in about 30 minutes, packed with lean protein, fiber, and those smoky fajita flavors that make meal prep feel like something you want to eat, not just have to.

This recipe flips traditional fajitas inside out: fluffy rice on the bottom, juicy spiced chicken in the middle, and sautéed peppers on top, finished with creamy avocado, cilantro, and lime. Every bite hits that sweet spot between “comfort food” and “clean eating.”

Perfect for:

Busy professionals who don’t have time to cook daily
Fitness lovers tracking protein intake (30g+ per bowl)
Anyone craving something fast, fresh, and filling

Ingredients

For the Bowls

1 ½ cups white rice (or brown rice for more fiber)
2 tablespoons olive oil
1 pound chicken breasts, cut into thin strips
3 bell peppers, thinly sliced (mix of red, yellow, green)
1 red onion, thinly sliced
1 avocado, peeled and sliced
¼ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

For the Fajita Seasoning

2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt

Shortcut: Use 2 tablespoons of store-bought fajita seasoning if you’re short on time.

Step-by-Step Instructions

1. Cook the Rice

In a pot, combine rice with 3 cups of water and a pinch of salt.
Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes (or per package directions). Fluff with a fork and set aside.

2. Season the Chicken

Slice chicken into strips and place in a bowl. Add chili powder, paprika, cumin, garlic powder, cayenne, and salt. Toss until every piece is coated — it should smell earthy and slightly smoky.

3. Cook the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken strips in batches, searing 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.

4. Sauté the Veggies

In the same skillet, add remaining oil, bell peppers, and onion.
Cook 3–4 minutes until slightly tender but still crisp. The key is not to overcook — you want a little crunch left. Add a squeeze of lime if you like brightness.

5. Assemble the Bowls

Divide rice among 4 meal prep containers.
Layer with chicken, peppers, and onions.
Top with avocado slices, cilantro, and a wedge of lime (add fresh before serving).

Tips & Tricks

Avoid soggy rice: Let everything cool before sealing the containers.
Flavor boost: Add a drizzle of lime crema or a spoon of salsa before serving.
Batch prep: Double the recipe and freeze half for future meals.
Meal prep hack: Store avocado separately in an airtight container with lime juice to prevent browning.

Substitutions & Variations

Low-Carb: Swap white rice for cauliflower rice.
Vegan: Use tofu, tempeh, or black beans instead of chicken.
Higher Protein: Add an extra ½ pound of chicken or a few tablespoons of Greek yogurt on top.
Spicier Version: Add chipotle powder or sliced jalapeños.
Fiber Boost: Swap in brown rice and toss in some corn or black beans.

Storage & Reheating

Refrigerate: Up to 4 days (add avocado and lime fresh).
Freeze: Up to 3 months (leave out avocado and lime).
Reheat: Microwave 2–3 minutes until warm. If frozen, thaw overnight before heating.

Nutrition Information (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Sugar
554	33g	68g	16g	6g	5g

Nutritionist’s Note: “Chicken breasts keep this lean and light, but thighs add a richer flavor. Either way, this meal delivers a solid protein punch for your week.”

Frequently Asked Questions

Can I make these bowls ahead of time?

Absolutely. They hold up beautifully for 3–4 days in the fridge and reheat easily.

Can I freeze them?

Yes! Just skip the avocado and lime until serving. They reheat perfectly after thawing.

What’s the best way to keep the veggies crisp?

Cook them lightly — stop when they’re just starting to soften. Overcooking makes them soggy after reheating.

Can I use chicken thighs instead?

Definitely. Use the same seasoning and cook time, thighs stay extra juicy.

Meal prep doesn’t have to feel like punishment. These chicken fajita meal prep bowls prove that real food can be fast, flavorful, and ridiculously satisfying.
They’ve got balance — carbs for fuel, protein for muscle recovery, and just enough healthy fats to keep you full without feeling heavy.

So go ahead, batch these on Sunday, stack them in your fridge, and give your weekday lunches something worth looking forward to. 🌶️🥑🍋

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