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High Protein Chicken Fajita Bowls - Flavor-Packed Meal Prep You’ll Actually Crave

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 1 tablespoon olive oil
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the veggies: 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil
  • Pinch of salt
  • For the base and add-ins: 3 cups cooked brown rice or cilantro-lime rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup fresh salsa or pico de gallo
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup shredded cheese (Monterey Jack or cheddar), optional
  • 1 avocado, sliced, optional
  • Fresh cilantro, chopped
  • Lime wedges, for serving

Method
 

  1. Prep the chicken: In a bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Toss to coat and let sit while you prep the veggies, about 10 minutes.
  2. Slice the veggies: Thinly slice bell peppers and red onion. Keep them similar in size so they cook evenly.
  3. Cook the peppers and onions: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add peppers and onions, season with a pinch of salt, and sauté 6–8 minutes until tender with a bit of char. Transfer to a plate.
  4. Sear the chicken: In the same hot skillet, add the seasoned chicken in a single layer. Cook 4–6 minutes, flipping once, until browned and cooked through. Don’t crowd the pan; work in batches if needed to keep that nice sear.
  5. Combine: Return the peppers and onions to the skillet with the chicken. Toss for 1–2 minutes to warm through. Taste and adjust salt, pepper, or lime.
  6. Warm the beans and rice: Heat black beans in a small saucepan over low heat with a splash of water and a pinch of salt. Warm cooked rice in the microwave or a skillet with a squeeze of lime and a handful of chopped cilantro if you like.
  7. Assemble the bowls: Divide rice among 4 bowls. Top with chicken and peppers, black beans, salsa, a dollop of Greek yogurt, shredded cheese (if using), avocado slices, cilantro, and a squeeze of lime.
  8. Serve: Enjoy right away, or portion into meal-prep containers for grab-and-go lunches.