(Make Ahead) Chicken Fajita Lunch Bowls

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Serves 4     adjust servings

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

    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

    © 2016 Sweet Peas and Saffron. All rights reserved.