Chicken Fajita Meal Prep Bowls (Easy Beginner Recipe, 30g Protein)
Seasoned seared chicken strips with sautéed peppers and onions assembled into meal prep bowls that pack 30 grams of protein per serving. These beginner-friendly bowls stay fresh throughout the week with components stored separately and assembled fresh before eating.
Equipment
- large skillet
- small mixing bowl
- glass storage containers
- cutting board
- paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of half a lime
- 2 large bell peppers, sliced thin
- 1 large yellow onion, sliced thin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice or cauliflower rice
- 4 eggs, hard boiled and halved
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 cup black beans, drained and rinsed
- fresh cilantro, lime wedges, salsa, Greek yogurt for toppings
Instructions
- Step 1: Pat chicken thighs dry with paper towels. Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of each thigh with the spice blend.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs without moving them for 4 minutes. Flip and cook another 4 minutes until internal temperature reaches 165F. Transfer to cutting board and let rest 5 minutes, then slice into strips.
- Step 3: In the same skillet, add 2 tablespoons oil and sliced peppers and onions. Season with salt and pepper. Cook 8-10 minutes, stirring occasionally, until soft and caramelized.
- Step 4: Toss sliced chicken with lime juice and let sit 1 minute.
- Step 5: Hard boil eggs by bringing water to a boil, carefully adding eggs, and simmering 11 minutes. Transfer to ice bath, then peel and halve.
- Step 6: Assemble bowls by layering 1/2 cup rice, chicken strips, peppers and onions, black beans, cheese, and halved egg. Top with cilantro and lime squeeze before eating.
Notes
Store components in separate glass containers for up to 4 days. Keep cheese, cilantro, salsa, and Greek yogurt separate and add right before eating for best freshness. Chicken, peppers, and rice freeze beautifully for up to 2 months. Reheat chicken and peppers together in a skillet for 3-4 minutes over medium heat. Reheat rice separately in microwave for about 90 seconds. Swap chicken thighs for chicken breast, ground turkey, shrimp, or steak if preferred. Can use dairy-free cheese alternative. Serve with lime vinaigrette salad or whole grain toast for additional nutrition.