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.
How are you doing? How was your week-end?
I’m going to be completely honest here: our week-end was FABULOUS.
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!
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!
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!
(Make Ahead) Chicken Fajita Lunch Bowls
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
- 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.
Notes
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
Products used in this recipe:
More delicious work lunch ideas:
- Thai Chicken Salad from Show Me The Yummy
- Quinoa & Roasted Broccoli Lunch Bowls from Kristine’s Kitchen
- Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice from Gimme Delicious
Becky
April 7, 2019 at 5:08 pmMade 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
April 8, 2019 at 9:17 pmSo glad you enjoyed! Thanks for sharing your modifications 🙂
Serena
March 17, 2019 at 4:04 pmEager 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
March 18, 2019 at 8:49 pmHi 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 😉
Katherine
August 29, 2018 at 8:01 amThis recipe looks so delicious! I was just wondering if this freezes well?
Denise
August 31, 2018 at 2:42 pmHi 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
August 31, 2018 at 2:47 pmThank you so much!
Jasmine
August 28, 2018 at 6:37 amHai may I ask how many days can I keep this meal for?
Denise
August 31, 2018 at 3:17 pmHi Jasmine! Up to 4 days!
Jennifer Varano
July 22, 2018 at 7:20 amHello, I never ate rice cold. Are you supposed to warm this up?
Denise
August 2, 2018 at 10:03 amHi 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
June 6, 2018 at 6:44 amHi 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
June 10, 2018 at 12:39 pmHi 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
January 2, 2018 at 5:44 pmLove 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
January 3, 2018 at 11:41 amI’m so glad you enjoyed it! Thanks for your suggestions 😀
Stephanie
August 20, 2017 at 6:07 pmI’m trying to figure out how that recipe divided into four servings is 479 calories per serving?
Denise
August 20, 2017 at 7:00 pmHey 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
August 9, 2017 at 2:21 pmCould 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
August 16, 2017 at 4:27 pmHi 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
July 25, 2017 at 3:40 pmI 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
July 30, 2017 at 7:57 pmHi Daniela! I’m so glad you enjoyed the recipe 🙂
Jane
June 27, 2017 at 3:14 pmOk 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
June 27, 2017 at 9:03 pmHi 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
June 9, 2017 at 9:38 amThis 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
June 9, 2017 at 9:29 pmWow, what an amazing compliment! So happy you guys enjoyed it, KT! 😀
Betti
March 22, 2017 at 6:41 pmwe had this tonight it was very good. We give it a BIG thumbs UP thanks from the Blair’s
Denise
March 24, 2017 at 11:20 amAwesome, I’m so glad your family enjoyed it, Betti 🙂 Thanks so much for your comment.
Bec @ Cook Love Eat
February 21, 2017 at 4:53 pmHi – thanks for this – it’s a great idea for school lunches. My kids will love the different idea!
Thanks!
Denise
February 21, 2017 at 8:09 pmI’m so glad, I hope they like them Bec!
Lana
February 11, 2017 at 11:30 amAny idea on 21 day fix container count?
Denise
February 11, 2017 at 11:08 pmHi Lana, sorry I don’t follow. I don’t know how 21 day fix works?
patti
February 11, 2017 at 10:21 amhow can you cut the calorie and fat in this. Is it the rice or the chicken that makes it so high?
Denise
February 11, 2017 at 11:10 pmHey 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
February 1, 2017 at 3:05 pmHi,
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
January 29, 2017 at 10:32 pmThis 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
January 30, 2017 at 11:02 pmHi 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
January 26, 2017 at 11:17 amThis 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
January 28, 2017 at 11:23 pmI’m so glad you enjoyed it Louise! I always eat it cold, but my husband likes to heat his up 😀
Melody
January 17, 2017 at 7:25 amThanks 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
January 17, 2017 at 10:18 pmHi 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
January 17, 2017 at 11:05 pmThanks 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
January 18, 2017 at 3:46 pmOh I forgot to mention that part, because it is dressed (in the vinaigrette), the rice does not stick together.
Melody
January 19, 2017 at 12:46 amThanks, I already follow your page on FB.
Shik
January 14, 2017 at 2:10 amHiiii,what can we use instead of white wine vinegar?
Can’t wait to try out this recipe!
Thank you 😀
Denise
January 14, 2017 at 11:03 pmHi Shik! You can use almost any vinegar, red wine, apple cider etc. I’m sure they’ll all be good.
Catie
January 8, 2017 at 7:09 pmMade 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
January 8, 2017 at 10:48 pmI LOVE your changes and can’t wait to try this with mango! Thanks for reporting back 🙂
Brittany
November 7, 2016 at 4:26 pmI’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
November 10, 2016 at 4:55 pmHi Brittany, so sorry for my late reply. The nutritional info is for one serving.
Amy
September 4, 2016 at 10:45 amI want these right now! I’m making it tomorrow after the grocery run. Gotta love quick and easy lunch 🙂
Denise
July 17, 2016 at 2:59 pmThat makes me so happy, Lauren! I also have a new ‘make ahead’ work lunch recipe going up tomorrow. 🙂
Daniel
July 17, 2016 at 6:18 amWhat 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
July 17, 2016 at 2:58 pmHi 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
July 19, 2016 at 8:38 amThank you Denise! I’ll look at those.
Jenny
June 30, 2016 at 10:43 pmDo you think I could make these and freeze them for meal prep?
Denise
July 1, 2016 at 1:04 pmHi 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
May 29, 2016 at 1:03 pmHave you tried freezing them?
Denise
May 29, 2016 at 10:21 pmHi 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
May 26, 2016 at 12:21 amHave you tried cooking the peppers and onions when you bake the chicken, like normal fajitas?
Denise
May 26, 2016 at 4:19 pmHi 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
May 15, 2016 at 11:38 amJust 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
May 15, 2016 at 1:04 pmHi Nicole! I hope you like them! It’s nice to have something to look forward to at lunch!
Anna
May 9, 2016 at 10:49 amI assume this is served cold? (I heated up the chicken separate and left the rice/veggies cold and it was delicious)
Denise
May 9, 2016 at 1:38 pmHi Anna, we ate the whole thing cold (chicken included). I’m so glad you liked it!
Helen @ Scrummy Lane
April 7, 2016 at 10:30 amI 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
April 9, 2016 at 1:31 pmThanks, 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
April 6, 2016 at 2:57 pmThese 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
April 9, 2016 at 1:32 pmThanks, 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
April 6, 2016 at 12:42 pmWhat a great idea for weekday lunches! We need to make these soon!
Denise
April 9, 2016 at 1:33 pmThanks so much, Jessica! I hope you like them 🙂
Kelly
April 6, 2016 at 12:07 amAaw 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
April 5, 2016 at 7:37 pmGimme all those Chicken Fajita Lunch Bowls!!! Thanks for sharing my Thai Chicken Salad 🙂
Danielle
April 5, 2016 at 5:16 pmI 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
April 5, 2016 at 3:17 pmThat 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
April 5, 2016 at 8:46 amThank 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
April 4, 2016 at 7:58 pmI 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
April 4, 2016 at 5:17 pmIt 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
April 4, 2016 at 3:54 pmGlad 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
April 4, 2016 at 9:40 amThese lunch bowls are so bright and full of flavor- delicious and definitely not a boring desk lunch 🙂
Denise
April 4, 2016 at 10:57 amThanks, Medha! It’s nice to have something bright to look forward to at lunch 🙂
Annie
April 4, 2016 at 7:22 amWe 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
April 4, 2016 at 10:58 amI love this time of year, so much to look forward to! Thanks, Annie!
Sarah @Whole and Heavenly Oven
April 4, 2016 at 5:34 amNothing 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
April 4, 2016 at 10:58 amWell this is pretty much a salad, but it still tastes really good 🙂 Thanks, Sarah!
April @ Girl Gone Gourmet
April 4, 2016 at 5:33 amIsn’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
April 4, 2016 at 10:59 amYES! Winter felt long this year even though it was a warmer weather. Thanks, April!
Denise
May 2, 2016 at 6:41 pmHi Sheri! Yep, cold. It’s kind of like a rice salad!
Kayla
February 2, 2017 at 3:21 pmWould it be good heated up?
Denise
February 2, 2017 at 10:54 pmHi Kayla! It’s meant to be served cold as a salad, but some people (including my husband) have enjoyed them warmed up 🙂