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Easy Flavor-Packed Meal-Prep Fajita Bowl with Grilled Chicken

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A quick and easy meal-prep fajita bowl featuring smoky grilled chicken, sautéed peppers and onions, and a grain base, perfect for busy weeknights and meal prepping.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
  • 2 tbsp olive oil (for grilling chicken)
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp olive oil (for sautéing veggies)
  • Pinch of salt and pepper
  • 2 cups cooked brown rice or quinoa (about 185g uncooked)
  • Optional: chopped fresh cilantro for garnish
  • 1 ripe avocado, sliced
  • Fresh lime wedges
  • Optional: sour cream or Greek yogurt
  • Optional: shredded cheese like cheddar or Monterey Jack
  • Optional: jalapeño slices for extra heat

Instructions

  1. In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Let sit for 10 minutes or up to 2 hours in the fridge.
  2. Cook 2 cups of brown rice or quinoa according to package instructions. Fluff with a fork and set aside.
  3. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper, and sauté for 5-7 minutes until tender but slightly crisp. Remove and set aside.
  4. Using the same pan, cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken has a nice char. Remove from heat and let rest for 5 minutes.
  5. Slice the chicken into thin strips similar in size to the sautéed veggies.
  6. Divide cooked rice or quinoa among meal prep containers. Top with grilled chicken strips and sautéed veggies. Add avocado slices, lime wedge, and optional toppings like shredded cheese or sour cream.
  7. Cover and refrigerate if prepping ahead. Add avocado and creamy toppings just before serving to keep fresh.

Notes

Do not overcrowd the pan to ensure proper searing. Use a meat thermometer to cook chicken to 165°F for safety and juiciness. Marinate chicken for at least 10 minutes or up to 2 hours for deeper flavor. Add avocado just before serving to avoid browning. Warm grain base slightly while chicken rests to soak up spices.

Nutrition

Keywords: fajita bowl, grilled chicken, meal prep, quick dinner, healthy, easy recipe, weeknight meal, Mexican, brown rice, quinoa

Find it online: https://breezybake.com/easy-flavor-packed-meal-prep-fajita-bowl-with-grilled-chicken-recipe-for-busy-weeknights/