Chicken Fajita Meal Prep Bowls
Meal prep is a snap with these delicious fajita bowls. Top with your favorite toppings and store in the fridge to use throughout the week.
Ingredients
- 4 cups cooked quinoa or brown rice (cooled)
- 2 tablespoons avocado or olive oil
- 1 medium red onion (halved and thinly sliced)
- 3 bell peppers (any color, thinly sliced)
- 1 tablespoons fajita seasoning
- 2 tablespoons fresh lime juice
- 5 tablespoons queso fresco or cotija cheese (crumbled)
- For serving: Crema Mexicana or sour cream (lime wedges, cilantro, sliced avocado, thinly sliced green onions)
- 24 oz chicken thighs or breasts, cut into strips (You can also look for frozen fully cooked fajita chicken strips)
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- salt and pepper
Directions
- 1
Combine chicken and marinade ingredients in a bowl. Stir to coat the chicken and refrigerate for at least 30 minutes.
- 2
Heat a large skillet over medium-high heat. Add oil to the pan and heat for 30-60 seconds. Add sliced red onion and bell peppers to the pan. Sauté for 5-10 minutes, or until the veggies are turning golden on the edges and are cooked to desired doneness. (I prefer tender-crisp.) Transfer to a plate.
- 3
Add the chicken to the pan. Sprinkle with the fajita seasoning and squeeze fresh lime juice over the top. Toss well and cook until done throughout. Taste and add salt and pepper, if needed. Let cool to room temperature.
- 4
To assemble the meal prep bowls: Have the containers ready. Divide the quinoa evenly between the five containers; about 3/4 cup each. Divide the chicken and vegetable mixture evenly between the containers. Sprinkle 1 tablespoon crumbled cheese on top of each bowl. Top with desired toppings. (Avocado is best added just before or the same day the bowl will be eaten.) Cover tightly and refrigerate until ready to serve.
- 5
To serve: reheat in microwave, if desired, or eat chilled.