Description
This Chicken Fajita Bowl Meal Prep recipe combines marinated grilled chicken breasts with sautéed bell peppers and onions, served over lime-cilantro seasoned rice, black beans, and salsa for a vibrant and nutritious meal that’s perfect for make-ahead lunches or dinners.
Ingredients
Scale
Marinade and Chicken
- 1 pound boneless skinless chicken breasts
- 1/3 cup olive oil (for marinade)
- 1/4 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon pepper (plus more to taste)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil (for cooking)
Vegetables and Rice
- 2 cups sliced bell peppers (any color)
- 1 cup sliced onion
- 3 cups cooked rice (cooked in salted water)
- 1 tablespoon lime juice (for rice)
- 1/4 cup chopped cilantro
Other Ingredients
- 1 can black beans (drained and rinsed)
- 1/2 cup salsa
- Optional garnish: lime slices and cilantro leaves
Instructions
- Prepare the marinade: In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup lime juice, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, garlic powder, onion powder, and ground cumin to create a flavorful marinade for the chicken.
- Marinate the chicken: Add the chicken breasts to the bowl and toss to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 20 minutes, or up to 8 hours for maximum flavor infusion.
- Heat the pan: Preheat a grill pan or large frying pan over medium heat, preparing it to cook the chicken for an even sear and juicy outcome.
- Cook the chicken: Place the marinated chicken breasts in the pan and cook for 5-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on chicken thickness.
- Rest the chicken: Remove the chicken from the pan, transfer to a plate, and cover with foil to keep warm. Wipe out the pan with a paper towel to prepare for vegetable cooking.
- Sauté vegetables: Add the sliced bell peppers and onions to the pan along with 1 tablespoon olive oil. Season with salt and pepper to taste, then cook for 5-7 minutes until the vegetables are browned and softened but still retain a slight crunch.
- Prepare the rice: In a large bowl, combine the cooked rice with 1 tablespoon lime juice and chopped cilantro. Stir well to evenly flavor the rice.
- Assemble the bowls: Distribute 3/4 cup of the cilantro-lime rice evenly into the bottom of four meal prep containers.
- Add protein and veggies: Divide the cooked chicken, sautéed peppers and onions, and drained black beans evenly among the containers over the rice.
- Add salsa and garnish: Spoon 2 tablespoons of salsa into each container. Optionally, garnish with lime slices and fresh cilantro leaves for added freshness and presentation.
- Store meal prep bowls: Cover the containers securely and refrigerate. These bowls will keep fresh for up to 4 days, making them convenient for on-the-go meals.
Notes
- Marinating the chicken longer (up to 8 hours) will intensify the flavor and tenderness.
- If a grill pan is unavailable, a large skillet or frying pan will work well for cooking the chicken and vegetables.
- Cook rice ahead of time to save meal prep duration; leftover rice works well too.
- For a vegetarian version, substitute the chicken with grilled tofu or tempeh and ensure black beans are well-seasoned.
- Adjust seasoning and spice levels in the marinade according to personal preference.
- Use fresh lime juice for the best flavor impact.
- This recipe is excellent for batch cooking and meal prepping for the workweek.
