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Chicken Fajita Bowls

Chicken Fajita Bowls

Chicken fajita bowls with sizzling chicken, charred peppers, and cilantro lime rice. The viral meal prep lunch for 5 days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs chicken breast sliced thin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp brown sugar
  • 1 tsp salt
  • 3 tbsp olive oil divided
  • 3 bell peppers sliced
  • 1 large yellow onion sliced
  • 1 1/2 cups long grain white rice
  • 3 cups chicken broth
  • 1/4 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 can black beans drained
  • 1 avocado sliced, for serving
  • 1 cup shredded cheese
  • salsa and sour cream to serve

Method
 

  1. **Rice.** Cook the rice in chicken broth per package directions. Once done, stir in cilantro and lime juice.
  2. **Season.** Toss chicken slices with chili powder, smoked paprika, cumin, garlic powder, brown sugar, and salt.
  3. **Sear.** Heat 2 tablespoons oil in a large skillet over high. Cook chicken for 6 to 8 minutes, flipping once, until deeply charred. Transfer to a plate.
  4. **Veg.** Add remaining oil to the hot pan. Stir fry peppers and onions for 6 to 7 minutes until blistered and tender-crisp.
  5. **Warm.** Add black beans to warm through, about 2 minutes.
  6. **Assemble.** Divide rice into 5 meal prep containers. Top with chicken, peppers, onions, and beans.
  7. **Serve.** Add avocado, cheese, salsa, and sour cream right before eating.

Notes

Store assembled bowls in the fridge for up to 4 days. Reheat chicken and rice only. Add fresh toppings like avocado and sour cream the day you eat. Slice chicken against the grain for the most tender texture.