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Chicken Fajita Meal Prep Bowls (High-Protein, 30-Minute Recipe)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 554 kcal

Ingredients
  

For the Bowls

  • 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

For the Fajita Seasoning

  • 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.

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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).