Skinny Chicken Fajita Bowls (Printable version)

Lean chicken fajitas with bell peppers served over zesty cilantro-lime rice for easy meal prep.

# Ingredient List:

→ Chicken Fajitas

01 - 1 pound boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 bell peppers, thinly sliced
11 - 1 medium red onion, thinly sliced
12 - Juice of 1 lime

→ Cilantro-Lime Rice

13 - 1 cup uncooked long grain white rice
14 - 2 cups water
15 - 1/2 teaspoon salt
16 - 1 tablespoon olive oil
17 - Juice and zest of 1 lime
18 - 1/3 cup fresh cilantro, chopped

→ Serving Components

19 - 1 cup cherry tomatoes, halved
20 - 1 medium avocado, sliced
21 - Lime wedges

# How-To Steps:

01 - In a medium saucepan, combine rice, water, salt, and olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and fluff with a fork.
02 - Stir lime juice, lime zest, and fresh cilantro into the cooked rice until well combined. Set aside.
03 - In a large mixing bowl, toss sliced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
04 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, add sliced bell peppers and red onion. Sauté for 4 to 5 minutes until tender-crisp. Return the cooked chicken to the skillet, add lime juice, and toss to combine.
06 - Divide cilantro-lime rice evenly among 4 meal prep containers. Top each with chicken fajita mixture, cherry tomato halves, and avocado slices. Garnish with additional cilantro and lime wedges if desired.
07 - Allow bowls to cool completely before sealing containers. Refrigerate for up to 4 days.

# Expert Advice:

01 -
  • The chicken stays juicy and flavorful, not dry like meal prep chicken sometimes gets.
  • Everything comes together in under an hour, and you've got four gorgeous lunches waiting for you.
  • It actually tastes better the next day once the lime and cilantro have mingled with everything.
02 -
  • Keep your avocado separate and slice it fresh each morning, or it will brown and turn the whole bowl an unappetizing shade by day three.
  • The secret to rice that doesn't dry out during the week is adding the lime juice and cilantro while it's still slightly warm, letting it absorb those flavors fully.
03 -
  • Slice your chicken against the grain so it stays tender and doesn't become stringy, even after a few days of storage.
  • If you're sensitive to heat, use regular paprika instead of smoked, or start with just a quarter teaspoon of cayenne and taste before adding more.
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