These chicken fajita meal prep bowls take everything you love about fajita night — juicy seasoned chicken, sweet peppers, and onions — and turn it into an easy, grab-and-go lunch for the whole week. Everything cooks in one pan, so prep is fast, and cleanup is even faster.
Pack them with rice, or swap in cauliflower rice for a lighter option, and you’ve got a colourful, flavorful lunch that actually makes you excited to open your fridge on a Tuesday.
Why you’ll love this recipe
- One pan, one recipe, five lunches — prep once, eat all week
- Big on flavor — a simple homemade fajita seasoning does all the work
- Budget-friendly — chicken, peppers, and onions stretch a long way
- Easy to customize — swap the rice, add toppings, make it your own
Ingredients
For the fajita seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowls
- 1 ½ pounds boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- Lime wedges, for serving
Optional toppings
- Shredded cheese
- Diced avocado
- Fresh cilantro
- Salsa or sour cream
Instructions
- Mix the seasoning. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Season the chicken. Toss the chicken strips with half of the seasoning mix and 1 tablespoon of olive oil until evenly coated.
- Cook the chicken. Heat a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Cook the vegetables. In the same skillet, add the remaining olive oil, then the sliced peppers and onion. Sprinkle with the remaining seasoning and cook for 5–7 minutes, stirring occasionally, until softened and slightly charred at the edges.
- Combine. Return the chicken to the skillet with the vegetables and stir together, letting everything heat through for another minute.
- Assemble the bowls. Divide the rice, black beans, and chicken fajita mixture evenly among 4–5 meal prep containers.
- Store. Let the bowls cool slightly before sealing, then refrigerate. Add toppings fresh when ready to eat.
Tips for success
- Slice chicken and vegetables evenly so everything cooks at the same rate.
- Don’t overcrowd the pan — cook the chicken and vegetables in batches if your skillet is on the smaller side, so they sear instead of steam.
- Let bowls cool before sealing to prevent trapping steam, which can make rice soggy.
- Add fresh toppings at serving time, not during storage, to keep textures crisp.
Storage and reheating
- Store in airtight containers in the fridge for up to 4 days.
- Reheat in the microwave for 1–2 minutes, or until warmed through.
- Freezes well for up to 2 months — thaw overnight in the fridge before reheating.
Frequently asked questions
Can I use a different protein? Yes — shrimp, steak, or even tofu all work well with this same seasoning and method.
Can I make this low-carb? Swap the rice for cauliflower rice or serve the fajita mixture over a bed of greens instead.
Is this recipe spicy? It has a mild warmth from the chilli powder. For more heat, add a pinch of cayenne or a diced jalapeño with the peppers.
Can I make the seasoning ahead of time? Yes — double or triple the spice mix and store it in an airtight container for up to 3 months, ready to use anytime.