(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!

Don't forget to pin this post to save it for later!

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

4.73 from 22 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.

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: Annie Holmes

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.