Make these 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
Make these lunch bowls ahead of time and have your work lunches ready for the week!
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.
Recipe 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
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
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 🙂
YES! Winter felt long this year even though it was a warmer weather. Thanks, April!
Hi! 😉
Eat cold?
Hi Sheri! Yep, cold. It’s kind of like a rice salad!
Would it be good heated up?
Hi Kayla! It’s meant to be served cold as a salad, but some people (including my husband) have enjoyed them warmed up 🙂
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!! 🙂
Well this is pretty much a salad, but it still tastes really good 🙂 Thanks, Sarah!
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!
I love this time of year, so much to look forward to! Thanks, Annie!
These lunch bowls are so bright and full of flavor- delicious and definitely not a boring desk lunch 🙂
Thanks, Medha! It’s nice to have something bright to look forward to at lunch 🙂
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!
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!
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!
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!
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 🙂
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!
Gimme all those Chicken Fajita Lunch Bowls!!! Thanks for sharing my Thai Chicken Salad 🙂
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!
What a great idea for weekday lunches! We need to make these soon!
Thanks so much, Jessica! I hope you like them 🙂
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!
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!
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! 🙂
Thanks, Helen! I am pretty much incapable of making my lunch in the morning, so grab and go is what I need 🙂
I assume this is served cold? (I heated up the chicken separate and left the rice/veggies cold and it was delicious)
Hi Anna, we ate the whole thing cold (chicken included). I’m so glad you liked it!
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!
Hi Nicole! I hope you like them! It’s nice to have something to look forward to at lunch!
Have you tried cooking the peppers and onions when you bake the chicken, like normal fajitas?
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?
Have you tried freezing them?
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!
Do you think I could make these and freeze them for meal prep?
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!
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!
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!
Thank you Denise! I’ll look at those.
I’m really loving this recipe! Thanks for sharing! This is my 2nd week in a row making it!
That makes me so happy, Lauren! I also have a new ‘make ahead’ work lunch recipe going up tomorrow. 🙂
I want these right now! I’m making it tomorrow after the grocery run. Gotta love quick and easy lunch 🙂
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 🙂
Hi Brittany, so sorry for my late reply. The nutritional info is for one serving.
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!
I LOVE your changes and can’t wait to try this with mango! Thanks for reporting back 🙂
Hiiii,what can we use instead of white wine vinegar?
Can’t wait to try out this recipe!
Thank you 😀
Hi Shik! You can use almost any vinegar, red wine, apple cider etc. I’m sure they’ll all be good.
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.
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!
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.
Oh I forgot to mention that part, because it is dressed (in the vinaigrette), the rice does not stick together.
Thanks, I already follow your page on FB.
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!
I’m so glad you enjoyed it Louise! I always eat it cold, but my husband likes to heat his up 😀
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!!
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 🙂
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.
how can you cut the calorie and fat in this. Is it the rice or the chicken that makes it so high?
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 🙂
Any idea on 21 day fix container count?
Hi Lana, sorry I don’t follow. I don’t know how 21 day fix works?
Hi – thanks for this – it’s a great idea for school lunches. My kids will love the different idea!
Thanks!
I’m so glad, I hope they like them Bec!
we had this tonight it was very good. We give it a BIG thumbs UP thanks from the Blair’s
Awesome, I’m so glad your family enjoyed it, Betti 🙂 Thanks so much for your comment.
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!
Wow, what an amazing compliment! So happy you guys enjoyed it, KT! 😀
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
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 🙂
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.
Hi Daniela! I’m so glad you enjoyed the recipe 🙂
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
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 🙂
I’m trying to figure out how that recipe divided into four servings is 479 calories per serving?
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 :/