(Make Ahead) Chicken Fajita Lunch Bowls

Meal prep containers filled with chicken fajita lunch bowls

4.72 from 21 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

Cook Time30

Total Time45

Course: Lunch

Cuisine: Mexican

Servings:

Calories: 479kcal

Author: Denise Bustard

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.

Video

Notes

Storage

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

To serve

Nutrition