Description
Spicy, vibrant, and packed with smoky-sweet flavor, these Chicken Fajita Meal Prep Bowls bring sizzling Tex-Mex energy to your weekday lunches. With tender chicken, colorful peppers, fluffy cilantro-lime quinoa, and fresh toppings, every bowl is a fiesta in itself—minus the mess.
Ingredients
Fajita Seasoning
1 tbsp chili powder
¾ tsp cayenne pepper
1 tsp cumin powder
1 tsp ground black pepper
1 tsp salt
Quinoa Base
1 cup quinoa
¼ tsp salt
¼ cup chopped cilantro
2 tsp fresh lime juice
Chicken & Peppers
2 tbsp olive oil
1 tsp minced garlic
1 tbsp lime juice
6 boneless, skinless chicken thighs, thinly sliced
½ tsp salt
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 green bell pepper, sliced
1 large onion, sliced
Optional Toppings
Diced avocado
Lime wedges
Guacamole
Instructions
Cook Quinoa: Rinse quinoa, then cook with 2 cups water and ¼ tsp salt. Let simmer 15 mins, then fluff. Stir in cilantro and lime juice.
Season Chicken: Toss chicken in olive oil, garlic, lime juice, salt, and fajita seasoning.
Sauté Chicken: Cook chicken in a large skillet over medium-high heat until browned and cooked through, about 6–8 mins.
Sauté Veggies: In the same skillet, cook peppers and onions for 4–6 mins until tender but still vibrant.
Assemble Bowls: Divide quinoa, chicken, and veggies into containers. Top with avocado, lime wedges, or guacamole if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450/serving
- Fat: 20g/serving
- Carbohydrates: 30g/serving
- Fiber: 6g/serving
- Protein: 35g/serving