Recipes · Dinner
Chicken Fajita Bowls
Sizzled peppers, spiced chicken, and rice — assembled in bowls tonight, packed for lunches tomorrow.
35 mineasy4 servings$$mexicanGluten-freeDairy-freeHigh proteinMeal prep
Why it earns its place. 38 g of protein with three vegetables per bowl — a meal-prep pattern that actually gets eaten.
Ingredients · 4 servings
- 600 gchicken breast — sliced into strips
- 3 mixed colorsbell peppers — sliced
- 1 largered onion — sliced
- 2 tbspolive oil
- 2 tspchili powder
- 2 tspground cumin
- 1 tspgarlic powder
- 250 gbrown rice — uncooked
- 2 wholelime
- 1 largeavocado — sliced, to serve
- 1 small handfulfresh cilantro (optional)
No major allergens among the listed ingredients — always check labels, brands vary.
Method
- Start the rice in a pot per package timing.25 min
- Toss the chicken with half the oil and all the spices plus a pinch of salt.
- Sear the chicken in a hot skillet until cooked through; set aside.6 min
- Same pan, remaining oil: cook peppers and onion until charred at the edges but still crisp.6 min
- Build bowls: rice, chicken, peppers. Squeeze lime over everything; finish with avocado and cilantro.
Nutrition per serving
520calories
38 gprotein
55 gcarbs
16 gfat
9 gfiber
3 gsat fat
540 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 6 different plants toward your weekly variety.
Make it yours
cultureChicken → black beans or tofu for a plant-based bowl
costFrozen pepper-onion mix cuts prep to 5 minutes
availabilityCauliflower rice lowers the carbs if that suits your goals
Storage. Fridge 3 days in sealed containers — keep avocado aside and add fresh.
Batching. The definition of meal-prep friendly: double everything, pack four lunches.
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