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(Make Ahead) Chicken Fajita Lunch Bowls

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Make these meal prep chicken fajita lunch bowls and have your work lunches ready for a full week!  Packed with healthy vegetables and topped with baked chicken breast.

Chicken Fajita Lunch Bowls (Make Ahead). Make this recipe on Sunday and have all of your work lunches ready for the week!

How are you doing?  How was your week-end?

I’m going to be completely honest here:  our week-end was FABULOUS.

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It’s not that anything particularly exciting happened, just that we pretty much spent the entire week-end outside!  Kai played in his new sandbox, I lounged on my deck chair, and Ben got the BBQ fired up.  FAB-U-LOUS.

I got more vitamin D and fresh air than I’ve had since last summer, and I feel so revitalized, and pumped up for more warm weather to come!

 

Chicken Fajita Lunch Bowls (Make Ahead). Make this recipe on Sunday and have all of your work lunches ready for the week!

Chicken Fajita Lunch Bowls (Make Ahead). Make this recipe on Sunday and have all of your work lunches ready for the week!

Fresh air and sunshine aside, I am also pretty pumped about these chicken fajita lunch bowls!

You guys know I am a huge fan of lunch bowls.  Evidence: this round-up, these Cauliflower Cashew Lunch Bowls, and these Peanut-Lime Chicken Lunch Bowls.

If you’re like me in the morning (borderline useless), you just want to grab something and run out the door.  There is just something so nice about having your fridge stocked with lunches for the work week.

One less thing to worry about!

Chicken Fajita Lunch Bowls (Make Ahead). Make this recipe on Sunday and have all of your work lunches ready for the week!

Chicken Fajita Lunch Bowls (Make Ahead). Make this recipe on Sunday and have all of your work lunches ready for the week!

These chicken fajita lunch bowls are the same concept: prep them on the week-end, and they will keep for 4 days in the fridge.  5 days is kind of pushing it and plus if you bring your own lunch for 4 days, I think you deserve to buy yourself something on day 5 😉

This recipe combines basmati rice (feel free to sub your favorite rice) with lots of fresh bell peppers and corn kernels.  It is topped with baked chicken breast and tossed in a vinaigrette that is full of fajita flavor: chili powder, paprika and cumin.  And lime juice!

And the best part is that this salad will keep you full.  This is not a leafy, empty salad, it is packed with the good stuff 🙂

Happy Monday!  I’ll be back on Thursday, which is 30 Minute Thursday for April!

5 from 6 votes
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(Make Ahead) Chicken Fajita Lunch Bowls
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Make these meal prep chicken fajita lunch bowls and have your work lunches ready for a full week! Packed with healthy vegetables and topped with baked chicken breast.

Course: Lunch
Cuisine: Meal Prep
Servings: 4
Calories: 479 kcal
Ingredients
Chicken
  • 2 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

  1. Pre-heat oven to 425°F.

  2. Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
  3. 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.
  4. Allow to rest for 10 more minutes before slicing.
Lunch Bowls:

  1. Cook the rice according to package directions. Allow to cool.

  2. In a large bowl, combine the rice, bell peppers, red onion and corn.
  3. Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
  4. Divide amongst 4 lunch containers, topping with the chicken.
  5. Refrigerate until you are ready to serve.
Recipe Notes
Nutritional Information:
Calories 479 // Fat 19 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 180 mg // Carbohydrate 41 g // Fiber 2 g // Sugars 5 g // Protein 30 g

Dressing updated 09/16

Nutrition Facts
(Make Ahead) Chicken Fajita Lunch Bowls
Amount Per Serving
Calories 479 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Sodium 180mg 8%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 5g
Protein 30g 60%
* Percent Daily Values are based on a 2000 calorie diet.

Products used in this recipe:

More delicious work lunch ideas:

Meal prep chicken fajita lunch bowls with fresh veggies, rice, and chicken breast all tossed in a tangy fajita vinaigrette! An easy make ahead lunch recipe! #sweetpeasandsaffron #mealprep #lunch #chicken #glutenfree #salad #fajita
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Comments

  4. 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!

    Reply

  5. 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.

    Reply

  7. 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

    Reply

    • 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 🙂

      Reply

  8. 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.

    Reply

  9. 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

    Reply

    • 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 🙂

      Reply

  10. 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!

    Reply

    • 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 🙂

      Reply

  15. 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.

    Reply

  16. 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!!

    Reply

  17. 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!

    Reply

  18. 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.

    Reply

    • 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!

      Reply

      • 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.

        Reply

  20. 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!

    Reply

  21. 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 🙂

    Reply

  24. 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!

    Reply

    • 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!

      Reply

    • 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?

      Reply

  28. 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!

    Reply

  29. I assume this is served cold? (I heated up the chicken separate and left the rice/veggies cold and it was delicious)

    Reply

  30. 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! 🙂

    Reply

  31. 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!

    Reply

    • 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!

      Reply

  33. 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!

    Reply

  35. 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!

    Reply

  36. 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 🙂

    Reply

  39. 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!

    Reply

  40. 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!

    Reply

  42. 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!

    Reply

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