(Make Ahead) Chicken Fajita Lunch Bowls

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 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!

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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 3-4 days when stored properly (source).

• 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 bowls served 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 this recipe up and made it 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.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

(Make Ahead) Chicken Fajita Lunch Bowls

4.72 from 21 votes

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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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.

4

Ingredients

Chicken

• ▢ 1 lb boneless chicken breasts roughly 2 large chicken breasts
• ▢ 1 tablespoon olive oil
• ▢ salt & pepper

Salad

• ▢ ¾ cup basmati rice uncooked
• ▢ 2 bell peppers sliced into strips
• ▢ 2 tablespoons red onion diced
• ▢ 1 cup corn kernels

Vinaigrette:

• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon ground cumin
• ▢ 1 tablespoon sugar
• ▢ 1 tablespoon lime juice
• ▢ ¼ 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.

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Tips:

Storage

Lunch bowls may be stored in the fridge for up to 4 days. I do not recommend freezing.

To serve

You may enjoy these cold or heated up.

 

Video

Nutrition Information

Serving: 1bowl, Calories: 479kcal, Carbohydrates: 41g, Protein: 30g, Fat: 19g, Saturated Fat: 2g, Sodium: 180mg, Fiber: 2g, Sugar: 5g

Author: Denise Bustard

Course: Lunch

Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.