Chicken Fajita Meal Prep Bowls
Meal prepping can't be easier than with these healthy chicken fajita bowls! Whipped-up in minutes, this super nutricious recipe is packed with spicy mexican flavor with just enough heat! This recipe is also gluten-free. Low-carb, keto, vegetarian, and vegan versions are available in the recipe variations section below!
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 4 bell peppers
- 2 tbps olive oil
- 2 tbsp fajita spices
- 1.5 cup basmati rice uncooked
- 3 cup water
- 1/2 cup plain Greek yogurt fat-free
- 1/2 cup salsa
- 1/2 lime cut into wedges
Instructions
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Preheat oven to 425 F.
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Cook the rice according to package instructions.
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Cut the chicken breasts into 1/2-inch large strips.
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Seed the bell peppers and slice them into 1/2-inch large strips.
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In a large mixing bowl, gently stir the chicken strips, bell pepper slices, 2 tbsp olive oil, and 2 tbsp fajita spices until well-coated.
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Spread the chicken and pepper mixture on a baking sheet lined with parchment paper.
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Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165 F.
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Remove from the oven and let the pan cool off for a few minutes.
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Meanwhile, layer the cooked basmati rice evenly into five meal prep containers.
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Top the rice with the chicken and pepper mixture. Leave 1/4 of the surface empty to leave some space for the salsa and Greek yogurt, or use small containers.
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Scoop 2 tbsp Greek yogurt and 2 tbsp salsa in each container. Place a lime wedge in each container. Do not stir.
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Let the containers cool off before sealing. Can be kept in the fridge for up to 7 days.
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Don't forget to remove the lime wedge before reheating. Can be topped with chopped cilantro for added freshness and flavor.
Recipe Notes
Please read the recipe variations and tips and tricks sections in the text above the recipe card!