Make these chicken fajita lunch bowls for healthy lunches through the week! Inspired by a Mexican bean salad, this recipe combines bell peppers, baked chicken breast and rice with a delicious fajita-vinaigrette.
Meal prep is essential in reducing our meal time stress, saving us money, and helping us eat healthier. Some of our go-to lunches include turkey taco lunch bowls or Buddha bowls, as well as these chicken fajita lunch bowls!
With healthy vegetables, protein and carbs, this is a complete and filling lunch that will fuel your body into the afternoon.
These lunch bowls are easy to prep, and taste great even on day four!
Reasons to ♡ these chicken fajita lunch bowls
- this recipe makes 4 hearty lunch portions
- they are eaten cold like a salad
- you can easily make a vegan version
Don’t forget to pin this post to save it for later!
Ingredients you’ll need
- chicken breasts – with olive oil, salt and pepper to prepare; swap for boneless skinless chicken thighs if you’d like
- basmati rice – this is my favorite rice to use because of the low glycemic index, but feel free to use your favorite rice or alternative grain
- veggies – fresh yellow, red and orange bell peppers, red onion, and corn kernels for the perfect fajita flavors and crunch
- vinaigrette – a spice-filled dressing made with chili powder, paprika, cumin, sugar, lime juice, salt, olive oil, and white wine vinegar
Recipe tips
- cook and cool your rice before assembling- grab the recipe for perfect, fluffy rice here!
- feel free to play around with the veggies: try roasting them first, use your favorite vegetables
- this is a cold salad recipe. If you’re looking for a warm meal prep fajita recipe check out these Sheet Pan Chicken Fajitas.
- you can store these lunch bowls in the fridge for up to 4 days, but I do not recommend freezing
- enjoy these cold or warmed up
Rice safety tips
Rice can be cooked ahead and stored in the fridge for up to 4-6 days when stored properly (source), though I personally have a ‘4-day’ rule.
- cool and get it into the fridge within 2 hours and do not leave it out at room temperature for extended amounts of time
- if heating, heat it until steaming hot and only reheat once
Can I make this low carb?
Swap the basmati rice with protein-rich quinoa for a low(er) carb option.
How do I make vegan fajita bowls?
Substitute chicken breasts for black beans or portobello mushrooms to create a delicious vegetarian and vegan-friendly version.
Which toppings do you recommend?
I love enjoying these chicken fajita lunch bowls with a squeeze of fresh lime, guacamole or a few sprigs of fresh cilantro.
Variations
I love it when you leave me a comment listing the modifications you made to the recipe. Here are how some readers changed these chicken fajita lunch bowls up and made them their own:
- reader Kelsey added chipotle chile powder and fresh chopped jalapenos
- reader Becky sauteed the onion, red pepper & corn in a little olive oil & served it hot w/a little Mexican cheese & sour cream (vinaigrette on the side)
- reader Louise marinated the chicken in a Mojo marinade and added cilantro to the rice
- reader Catie made hers vegetarian with black beans instead of chicken and served with mango salsa
Looking for more lunch prep recipes? Try:
- 46 Meal Prep Lunch Ideas
- Honey Sesame Chicken Lunch Bowls
- Maple Ginger Cashew Chicken Stir Fry
- Portobello Fajita Vegan Meal Prep
- Cold Sesame Noodle Meal Prep Bowls
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
(Make Ahead) Chicken Fajita Lunch Bowls
Ingredients
Chicken
- 1 lb boneless chicken breasts roughly 2 large chicken breasts
- 1 tablespoon olive oil
- salt & pepper
Salad
- 3/4 cup basmati rice uncooked
- 2 bell peppers sliced into strips
- 2 tablespoons red onion diced
- 1 cup corn kernels
Vinaigrette:
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
Instructions
Chicken
- Pre-heat oven to 425°F.
- Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
- Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
- Allow to rest for 10 more minutes before slicing.
Lunch Bowls:
- Cook the rice according to package directions. Allow to cool.
- In a large bowl, combine the rice, bell peppers, red onion and corn.
- Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
- Divide amongst 4 lunch containers, topping with the chicken.
- Refrigerate until you are ready to serve.
Cheryl
How much water for 3/4 c rice???
Denise
Hey Cheryl! This depends on your rice. I use basmati rice and use 1 1/2 cups of water for 3/4 cup of basmati rice.
G Belardo
Thank you for your recipe ideas. I have been looking for a website like this for a while. You have the best bento box recipes that I have seen. I printed several of your recipes. They all look so good. I will give them a try as soon as I can get my fresh produce. Thanks again.
Denise
Wow, thank you so much! I hope you enjoy some of the recipes!
Kelsey
Delicious!! I used chipotle chile powder and added fresh chopped jalapenos and I also made my rice with chicken bouillon. Turned out awesome, thank you for the recipe!
Denise
That sounds great! Thank you so much for reporting back with your modifications. Thanks, Kelsey!
Becky
Made this for dinner tonight & it was delicious! I sauteed the onion, red pepper & corn in a little olive oil & served it hot w/a little Mexican cheese & sour cream. Also served the vinaigrette on the side cuz I’m not a huge fan of vinegar. Yum!
Denise
So glad you enjoyed! Thanks for sharing your modifications 🙂
Serena
Eager to try these but whats with the sugar in the vinaigrette? Ugh can I make it without sugar? It just seems totally unnecessary when you’re trying to eat healthy and also a tablespoon of sugar seems like a lot!
Denise
Hi Serena! This is an older recipe of mine, my newer ones almost never have refined sugar. You are welcome to swap the sugar with honey or maple syrup, but I don’t recommend skipping as it helps bring balance to the recipe. It’s only one tablespoon for a full batch 😉
Alana
Try Stevia
Katherine
This recipe looks so delicious! I was just wondering if this freezes well?
Denise
Hi Katherine, I don’t usually freeze this one since it’s more of a salad, but if you’re looking for a freezable recipe, you could try one of these: https://sweetpeasandsaffron.com/freezer-friendly-lunch-meal-prep-recipes/. In general, anything ‘stir fry’ ‘curry’ or just generally saucy freezes well 🙂
Katherine
Thank you so much!
Jasmine
Hai may I ask how many days can I keep this meal for?
Denise
Hi Jasmine! Up to 4 days!
Jennifer Varano
Hello, I never ate rice cold. Are you supposed to warm this up?
Denise
Hi Jennifer! This particular recipe is a cold rice salad, so you do eat it cold (although some people have warmed it). If you are looking for a hot fajita recipe, I have some here: https://sweetpeasandsaffron.com/meal-prep-chicken-fajitas-sheet-pan/
Broderick
Hi there,
I really like this recipe but I am curious to try it warmed up. How long do you warm it for? It would be good for wintery nights!
Denise
Hi Broderick! I know my husband and some of my readers have tried it warmed up and enjoyed it 🙂 If you are looking for more of a traditional fajita type of recipe you could try this one: https://sweetpeasandsaffron.com/meal-prep-chicken-fajitas-sheet-pan/
JenniC
Love this recipe – soooo easy and quick. There’s nothing worse than spending your whole sunday meal prepping for the coming week. The vinegarette makes it – although personally i’ve found 1tsp of cumin is too much. I’d suggest 1/2tsp. Or may try without.
Denise
I’m so glad you enjoyed it! Thanks for your suggestions 😀
Stephanie
I’m trying to figure out how that recipe divided into four servings is 479 calories per serving?
Denise
Hey Stephanie! Here’s the link to the calculation I did on My Fitness Pal: http://www.myfitnesspal.com/recipe/view/235035121586029. These are strictly estimates and sometimes an ingredient can be off. Were you expecting it to be lower or higher? You can lighten it up by using cauliflower rice (the rice is just over 100 calories/bowl. You could also reduce the dressing, although it won’t taste as good :/
Erica
Could I substitute red wine vinegar for the white that it calls For? I have every other ingredient in the house and don’t want to make s trip to the store for just white wine vinegar…. lol
Denise
Hi Erica, so sorry for my late reply, we’ve just returned from holidays! Red wine vinegar should work OK, although I’ve noticed it doesn’t have the same ‘zing’ as white wine vinegar. Hope you enjoyed the bowls 🙂
Daniela Dobson
I wanted you to know that I made this yesterday, just like the recipe. I didn’t have yellow pepper so I only used a red one. I added a few slices of avocado and Fajita chicken that is already cooked. I had one portion for lunch toady and it was absolutely delicious. Really easy to make and perfect for the lunch week. I will be making this again for sure.
Denise
Hi Daniela! I’m so glad you enjoyed the recipe 🙂
Jane
Ok sounds yum, but I and my family hate corn,so can I replace withpeas or chickpeas also could I use left over Sunday roast chicken or thighs as they’re cheeper
Denise
Hi Jane! Absolutely, make this recipe your own! I think chickpeas or black beans would be great, I’ve used some shredded cabbage & carrots as well, and definitely the shredded chicken would be great too. I hope you enjoy 🙂
KT
This is one of the best meals I’ve ever had. My husband said it was in the top 3 (he always rating them so I know what to make again haha). Thanks!
Denise
Wow, what an amazing compliment! So happy you guys enjoyed it, KT! 😀
Betti
we had this tonight it was very good. We give it a BIG thumbs UP thanks from the Blair’s
Denise
Awesome, I’m so glad your family enjoyed it, Betti 🙂 Thanks so much for your comment.
Bec @ Cook Love Eat
Hi – thanks for this – it’s a great idea for school lunches. My kids will love the different idea!
Thanks!
Denise
I’m so glad, I hope they like them Bec!
Lana
Any idea on 21 day fix container count?
Denise
Hi Lana, sorry I don’t follow. I don’t know how 21 day fix works?
patti
how can you cut the calorie and fat in this. Is it the rice or the chicken that makes it so high?
Denise
Hey Patti! If you are looking to cut the calories you can reduce the amount of dressing, and you could swap some or all of the rice for cauliflower rice 🙂
Anu
Hi,
I am student intern wellness coordinator at People Corporation. I came across your recipe on your blog. I would love to use this recipe for this month’s wellness email we send out to our internal staff. I was wondering if you can grant me permission on using this recipe in our upcoming month’s recipe of the month email. It would be greatly appreciated.
Thank You.
Blaire
This seemed like a popular question that I didn’t think about until after I made it – Do you eat it hot or cold? I read the comments and it seemed everyone ate it cold, but I didn’t think I would like the cold rice or chicken. I decided to give it a try and heat it up and it was delicious!!
Denise
Hi Blaire! It’s meant to be a salad and eaten cold, however my husband heats his up and he likes it that way. So…it’s totally up to you 🙂
Louise Deveaux
This is amazing! I made it Sunday and gave 2 to my daughter and saved 2 for me. She heated hers up and I ate mine cold, we both just figured that’s the way it was supposed to be eaten and both loved it. I marinated the chicken in a Mojo marinade by Badia which gave it a bit of a citrusy flavor and I chopped up fresh cilantro in the rice.
This recipe is a keeper and I can’t wait to try others! Thank you!
Denise
I’m so glad you enjoyed it Louise! I always eat it cold, but my husband likes to heat his up 😀
Melody
Thanks for sharing this colorful lunch bowl idea. I am wondered it could be considered as a cold rice salad. Wouldn’t the rice turn hardened if you take out from refrigerator to enjoy it without using microwave to heat it? I think it might be the food cultural difference. I am Chinese and live in China, we prefer warm rice most of the time. And you keep the bell pepper and onions raw right? I would like to cook them a bit. Anyway, it looks yummy and a great match. Thanks for your sharing.
Denise
Hi Melody! Yes, this is a cold rice salad, inspired by a Mexican bean salad. I eat the salad cold myself, but my husband likes his warmed up. I think the onions & peppers would be great roasted in some olive oil at 425°F for 15-25 minutes. Hope you like it!
Melody
Thanks for your instant feedback Denise, I will try your recipe, I thought at the beginning you may have some method to keep the rice soften after storage in refrigerator. I may try the “warm version” and share with you.
Denise
Oh I forgot to mention that part, because it is dressed (in the vinaigrette), the rice does not stick together.
Melody
Thanks, I already follow your page on FB.
Shik
Hiiii,what can we use instead of white wine vinegar?
Can’t wait to try out this recipe!
Thank you 😀
Denise
Hi Shik! You can use almost any vinegar, red wine, apple cider etc. I’m sure they’ll all be good.
Catie
Made this for dinner tonight and it was incredibly flavourful and really delicious! We’re vegetarian so I subbed the chicken with black beans. They went really well with the other ingredients in the salad. I did warm mine a bit and added a scoop of homemade mango salsa. Soo good! Thanks for a keeper!
Denise
I LOVE your changes and can’t wait to try this with mango! Thanks for reporting back 🙂
Brittany
I’m sorry if I missed this somewhere in the comments, but I was wondering if the nutritional info is for each serving or if it is for the entire recipe?
Thanks 🙂
Denise
Hi Brittany, so sorry for my late reply. The nutritional info is for one serving.
Amy
I want these right now! I’m making it tomorrow after the grocery run. Gotta love quick and easy lunch 🙂
Denise
That makes me so happy, Lauren! I also have a new ‘make ahead’ work lunch recipe going up tomorrow. 🙂
Daniel
What kind of containers do you use? Ours are getting a bit raggedy and before buying new ones, I’d like to know other people are using. Otherwise, I’m excited about checking this recipe out!
Denise
Hi Daniel! The ones in the photos are these Rubbermaid ones: http://amzn.to/2a1T04B, but I just picked up some glass storage containers and am excited to use them: http://amzn.to/29F3Jkc They are freezer, oven and microwave safe, so that’s awesome!
Daniel
Thank you Denise! I’ll look at those.
Jenny
Do you think I could make these and freeze them for meal prep?
Denise
Hi Jenny! I’m not really sure about freezing them. It’s like a salad, so it’s better if the veggies haven’t been freeze/thawed. I’m not sure the rice + vinaigrette would freeze/thaw well either. But please let me know if you try it!
momzie
Have you tried freezing them?
Denise
Hi Momzie, I have not. I am not a fan of rice that has been freeze/thawed, but if you try it, let me know!
Kim
Have you tried cooking the peppers and onions when you bake the chicken, like normal fajitas?
Denise
Hi Kim, I haven’t tried that, but you could probably throw them in the oven for the last 10 minutes of baking? Not sure if they will last as long as the raw peppers though?
Nicole
Just finished making this recipe for my lunches next week. Actually looking forward to my lunch hour for more than just a break from work. Thanks!
Denise
Hi Nicole! I hope you like them! It’s nice to have something to look forward to at lunch!
Anna
I assume this is served cold? (I heated up the chicken separate and left the rice/veggies cold and it was delicious)
Denise
Hi Anna, we ate the whole thing cold (chicken included). I’m so glad you liked it!
Helen @ Scrummy Lane
I love this idea, Denise, and am seriously thinking of making this salad for next week’s work lunches. I often struggle to eat healthily at work, but this is perfect.
Love your idea of treating yourself on the 5th day, too! 🙂
Denise
Thanks, Helen! I am pretty much incapable of making my lunch in the morning, so grab and go is what I need 🙂
Jess @ Flying on Jess Fuel
These are so pretty! I love all the colors. They’re definitely way better and way more delicious than any take-out lunch too. I’m always looking for new ideas to send to work with hubby so I’ll have to try these!
Denise
Thanks, Jess! I find take-out lunches are so hit and miss and even the ‘healthy’ ones are kind of meh. I hope you like them if you guys try them!
Jessica @ A Kitchen Addiction
What a great idea for weekday lunches! We need to make these soon!
Denise
Thanks so much, Jessica! I hope you like them 🙂
Kelly
Aaw yay! What a perfect weekend! I am SO ready for spring and warmer weather – we got SNOW but I am hoping it’s the last we see of it. These make-ahead lunch bowls look so fresh and delicious! Love the pretty colors!
Jennifer @ Show Me the Yummy
Gimme all those Chicken Fajita Lunch Bowls!!! Thanks for sharing my Thai Chicken Salad 🙂
Danielle
I love all of your make ahead recipes, Denise! We eat fajitas all of the time in our house, so I think Josh would love these too. I really may have to give these a try for next week!
Izzy @ She Likes Food
That sounds like a perfect weekend to me! We were able to sit out on our porch a lot last weekend but I’m scared it will be too by next weekend! These bowls are so bright and beautiful! I’ve been trying to do a lot of make ahead lunches lately so these are great 🙂
Andrea @ Cooking with Mamma C
Thank you, thank you for this! I really need to get my act together on the weekends for meal prep, and you’ve inspired me to do it. This recipe is perfect. Pinning!
Gayle @ Pumpkin 'N Spice
I was in Arizona this weekend and it was so nice and warm…and now it’s back to reality in cold Chicago! Oh well…these lunch bowls look SO good, Denise! I love the fajita flavor!
Rachel @ Bakerita
It was such a nice weekend here too! I adore this sunny weather – summer feels so so close. These chicken fajitas bowls are definitely a perfect make-ahead lunch and they look absolutely delicious!
marcie
Glad you had a nice weekend, Denise! I for one was stuck inside most of it for a basketball tournament, but here’s to hoping that changes this week! These lunch bowls look perfect for me because I’m all about Mexican food — yum!
Medha
These lunch bowls are so bright and full of flavor- delicious and definitely not a boring desk lunch 🙂
Denise
Thanks, Medha! It’s nice to have something bright to look forward to at lunch 🙂
Annie
We spent the weekend at the Farm and it was wonderful! It was cold but we all just sort of laid out in the sun all weekend! I’m ready for warm weather to be here for good!
And these bowls! I just love these bowls!
Denise
I love this time of year, so much to look forward to! Thanks, Annie!
Sarah @Whole and Heavenly Oven
Nothing beats a grab-and-go lunch that is NOT a salad! I always need something filling to keep me until dinner and these lunch bowls are totally my solution! Love that they’re chicken fajitas deconstructed!! 🙂
Denise
Well this is pretty much a salad, but it still tastes really good 🙂 Thanks, Sarah!
April @ Girl Gone Gourmet
Isn’t it so nice winter is done?! I’m loving the warmer weather, too 🙂 These lunch bowls are great – I always need ideas like this so I don’t make horrible choices buying my lunch at work 🙂
Denise
YES! Winter felt long this year even though it was a warmer weather. Thanks, April!
Denise
Hi Sheri! Yep, cold. It’s kind of like a rice salad!
Kayla
Would it be good heated up?
Denise
Hi Kayla! It’s meant to be served cold as a salad, but some people (including my husband) have enjoyed them warmed up 🙂