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Meal prep containers filled with chicken fajita lunch bowls
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4.67 from 18 votes

(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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 479kcal



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


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


  • 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



  • 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.



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.


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