Description
A flavorful and vibrant Chicken Fajita Bowl perfect for meal prep, featuring marinated grilled chicken breasts, sautéed bell peppers and onions, seasoned rice, black beans, and a tangy salsa garnish. This dish combines bold Mexican-inspired spices with fresh lime and cilantro, making it a nutritious and satisfying lunch or dinner option that can be prepared in advance and enjoyed throughout the week.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon sugar
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon pepper (plus more to taste)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
Vegetables
- 2 cups sliced bell peppers (any color)
- 1 cup sliced onion
- 1 tablespoon olive oil (for cooking vegetables)
- Salt and pepper to taste
- Unsalted sweet cream butter (optional, for cooking)
Rice and Beans
- 3 cups cooked rice (cooked in salted water)
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1 can black beans (drained and rinsed)
Salsa and Garnish
- 1/2 cup salsa
- Optional garnish: lime slices and cilantro leaves
Instructions
- Prepare the Marinade: In a large bowl, whisk together 1/3 cup olive oil, lime juice, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, garlic powder, onion powder, and cumin until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the boneless skinless chicken breasts to the marinade bowl and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 20 minutes or up to 8 hours to allow the flavors to infuse.
- Heat the Cooking Pan: Preheat a grill pan or large frying pan over medium heat to prepare for cooking the chicken and vegetables.
- Cook the Chicken: Place the marinated chicken breasts in the preheated pan and cook them for 5-7 minutes on each side, depending on thickness, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the cooked chicken from the pan and set it aside on a plate. Cover with foil to keep warm while you cook the vegetables. Wipe out the pan with a paper towel to prepare it for sautéing the vegetables.
- Sauté the Vegetables: Add sliced bell peppers and onions to the pan along with 1 tablespoon of olive oil. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the vegetables are browned and softened but still slightly crisp.
- Prepare the Rice: In a large bowl, mix the cooked rice with 1 tablespoon lime juice and 1/4 cup chopped cilantro, stirring until evenly combined to add freshness and flavor to the rice.
- Assemble the Bowls: Spoon about 3/4 cup of the cilantro-lime rice into the bottom of each of four meal prep containers.
- Add Protein and Veggies: Evenly divide the cooked chicken, sautéed peppers and onions, and drained black beans among the four containers on top of the rice.
- Add Salsa and Garnish: Spoon 2 tablespoons of salsa into each container. Garnish with lime slices and cilantro leaves if desired for added flavor and presentation.
- Store and Serve: Cover the meal prep containers with lids and store them in the refrigerator for up to 4 days. Reheat before serving and enjoy a quick, delicious Chicken Fajita Bowl any day of the week.
Notes
- For best flavor, marinate the chicken for at least 1 hour or overnight in the refrigerator.
- Cooking times may vary depending on the thickness of the chicken breasts; always check for doneness.
- Use any color bell peppers or a mix to add vibrant color and flavor.
- You can substitute cooked quinoa or cauliflower rice for a lower carb option.
- Store leftovers covered in the refrigerator for up to 4 days; reheat thoroughly before eating.
- Add avocado slices or a dollop of sour cream for extra creaminess when serving.
