It is Sunday afternoon. You want a head start on your week. These chicken fajita bowls are the perfect answer for your routine. They are fresh, filling, and so easy to make.
You will love having a healthy lunch ready to go. This recipe delivers a nutritious meal without any stress. It is time to make your week much easier and tastier.
Why You Will Love These Chicken Fajita Bowls
This dish is a total winner for a healthy reset this month. It packs plenty of protein to keep you full all day. The colors are bright and beautiful in your prep containers. You only need one skillet for the main components.
It is budget-friendly and uses simple pantry staples you already have. Your family will appreciate the fresh, zesty flavors of the lime. This recipe fits perfectly into any busy weeknight schedule.
Simple Method for Success
Making these bowls is very straightforward and quick. You just season the chicken strips and sear them. Then, you sauté the peppers and onions until tender. The rice and beans provide a hearty base for everything. Even a beginner cook can master this simple method today.
Ingredients You Will Need
These ingredients are mostly pantry staples and fresh produce at its best.
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cups cooked long-grain white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- In a large bowl, toss the chicken strips with fajita seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet.
- Cook for 6-8 minutes until browned.
- Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and set aside.
- Add the peppers and onions to the same skillet.
- Sauté for 5-7 minutes until tender-crisp.
- Divide the cooked rice equally among four meal prep containers.
- Top each container with chicken, vegetables, black beans, and corn.
- Garnish with cilantro and place a lime wedge in each bowl.
Best Ways to Enjoy It
Serve these bowls warm for a delicious family dinner. Pack them into containers for easy weekday lunches at work. Add a dollop of creamy Greek yogurt on top. Fresh avocado slices add a lovely richness to every bite. Squeeze the lime over everything just before you start eating.
Storage and Reheating
These bowls stay fresh in the fridge for four days. Use airtight containers to keep the chicken tender and yummy. You can reheat them in the microwave for two minutes. If you prefer, eat the beans and corn cold. This recipe is a meal prep dream for busy people.
Tips for Best Results
- Use a heavy skillet for the best sear on your chicken.
- Don’t skip the fresh lime juice at the very end.
- Prep these on Sunday to save time all week long.
- Slice your vegetables into even strips for uniform cooking.
- Keep the cilantro separate until you are ready to eat.
- Season the beans with a pinch of salt and cumin.
- Label your containers with the date for organized meal prep.
- Use pre-cooked rice to make this meal even faster.
Easy Flavor Ideas
- Swap rice for cauliflower rice for a low-carb option.
- Use shrimp instead of chicken for a quick summer twist.
- Add pickled jalapeños if you love a bit of heat.
- Mix in some quinoa for extra fiber and protein.
Common Questions
Can I freeze these bowls?
Yes, these bowls freeze very well for three months. Leave the lime and cilantro out until you reheat them. Thaw them in the fridge overnight before eating.
How do I keep the chicken from drying out?
Searing the chicken quickly over high heat is the secret. This locks in the juices while creating a golden crust. Avoid overcooking the strips past the safe temperature.
What if I do not have fajita seasoning?
You can make a quick blend at home easily. Mix chili powder, cumin, garlic powder, and onion powder together. Add a pinch of salt for the perfect taste.
I hope these bowls make your busy week much smoother. They are such a joy to have ready in the fridge. Enjoy your fresh and healthy meals!
— Katie Wood
Ingredients
- 1.5 lbs chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cups cooked long-grain white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 lime , cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large bowl, toss the chicken strips with fajita seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet. Cook for 6-8 minutes until browned. Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the skillet and set aside.
- Add the peppers and onions to the same skillet. Sauté for 5-7 minutes until tender-crisp.
- Divide the cooked rice equally among four meal prep containers.
- Top each container with a portion of the chicken, sautéed vegetables, black beans, and corn.
- Garnish with cilantro and place a lime wedge in each bowl before sealing.
