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.

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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

  1. Start the rice in a pot per package timing.
    25 min
  2. Toss the chicken with half the oil and all the spices plus a pinch of salt.
  3. Sear the chicken in a hot skillet until cooked through; set aside.
    6 min
  4. Same pan, remaining oil: cook peppers and onion until charred at the edges but still crisp.
    6 min
  5. 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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