(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.
- 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.
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.
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