Life is super busy, but we’ve still got to eat well! This Chicken Fajita Bowl Meal Prep makes it easy to eat well all week with hardly any hands on time.
This post is sponsored by Tony Chachere’s.
Chicken Fajita Bowl Meal Prep
If you’re looking for an easy and tasty meal prep lunch, this Chicken Fajita Bowl Meal Prep is perfect for you! We’re combining marinated baked chicken, sauteed bell peppers and onions, delicious seasoned rice, and some optional fresh toppings to bring together an amazing meal prep.
Not only is this recipe super easy and delicious, but it’s also so budget friendly. I love that you can serve it in meal prep containers to make lunch convenient and affordable for the week. You could also serve it for dinner and feed four people with food you likely already have on hand for a super cost-effective price.
I’ve partnered up with Tony Chachere’s to bring you this delicious make ahead meal that’s perfect for meal prepping. Their products truly made this recipe a breeze! You can find out where to buy the full range of Tony Chachere’s products here.
Chicken: I prefer using boneless skinless chicken breasts for this recipe because they’re easy to work with and they take on the flavor of the marinade so well. It will also work with chicken thighs though, so feel free to use whatever you hand on hand!
I do recommend using air chilled chicken because it releases less moisture when it’s cooking. That means that you’ll end up with a juicier chicken breast, and it will shrink less when it cooks (which is critical when you’re trying to get one piece of meat to stretch across several portions).
Marinade: For me, meal prepping is all about making things easy so I can spend less time in the kitchen, save money, and eat well. I love using Tony Chachere’s Creole-Style Chicken Marinade as a quick and easy solution to make delicious chicken with practically no effort.
Peppers and Onions: I love the combination of bell peppers and onions for fajita-inspired dishes. I recommend red, orange, or yellow bell peppers because they’ve had a chance to fully ripen, so they’re sweeter.
Spices: A combination of chili powder, ground cumin, Tony Chachere’s Original Creole Seasoning, ground coriander, smoked paprika, and red pepper flakes seasons the bell peppers and onions perfectly.
Oil: I used olive oil, but feel free to use whichever oil you prefer cooking with. You could also use butter if you like the taste of peppers and onions sauteed in butter better.
Rice: Keeping with the theme of making this meal super easy yet seriously delicious, I loved using a box of Tony Chachere’s Creole Butter & Herb Rice Dinner Mix. It’s perfectly seasoned, super affordable, and couldn’t be easier to prepare.
Toppings: Feel free to top these fajita bowls with your favorite Mexican-inspired toppings! I love adding a bit of shredded cheddar cheese, diced cilantro or green onions, a little container of either salsa or sour cream, and a lime wedge to squeeze a little fresh lime juice on top.
How To Make Meal Prep Fajita Bowls
Start by marinating the chicken in the refrigerator for 30 minutes. (See the recipe card below for the full printable instructions.)
Once the chicken is finished marinating, bake it on a rimmed baking sheet until it’s cooked through to an internal temperature of 165 F.
Let the chicken rest for 10 minutes before you slice it.
While the chicken is baking, cook the box of Tony Chachere’s Creole Butter & Herb Rice Dinner Mix according to the package instructions.
Mix together the seasoning blend. Heat a large non-stick skillet, then add the oil and swirl to coat the bottom of the pan. Add the bell peppers and onions, and saute until they’re almost finished cooking. Then sprinkle the seasoning over top, and saute for an additional couple of minutes (until the seasoning is aromatic).
Assemble the airtight containers with equal amounts of rice, bell peppers and onions, sliced chicken, and your favorite optional toppings. Store in the fridge until you’re ready to serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our meal prep recipes! Some reader favorites are:
- Chicken Teriyaki Bites
- Chicken and Rice with Broccoli Meal Prep
- Chicken Taco Salad Meal Prep
- Taco Salad In A Jar
- Crockpot Salsa Chicken
- 1 large boneless skinless chicken breast
- 1/3 cup Tony Chachere’s Creole-Style Chicken Marinade
Peppers and Onions:
- 1 1/2 teaspoons chili powder*
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/8 teaspoon ground coriander
- 1/8 teaspoon smoked paprika
- Pinch crushed red pepper flakes
- 1 Tablespoon olive oil
- 2 large red, yellow, or orange bell peppers (stem and seeds removed, sliced into thin strips)
- 1 medium sweet white onion (sliced into thin strips)
Rice and Toppings:
- 1 box Tony Chachere’s Creole Butter & Herb Rice Dinner Mix
- Grated cheddar cheese (optional, for topping)
- Chopped fresh cilantro (optional, for topping)
- Salsa (optional, for topping)
- Sour cream (optional, for topping)
- In a medium bowl, coat the chicken breast in the Tony Chachere’s Creole-Style Chicken Marinade. Cover the bowl and refrigerate it for 30 minutes to marinate.
- Cook the Tony Chachere’s Creole Butter & Herb Rice Dinner Mix according to the package instructions.
- While you’re cooking the peppers and onions, preheat the oven to 450 F (232 C).
- In a small bowl, mix together the chili powder, ground cumin, Tony Chachere’s Original Creole Seasoning, ground coriander, smoked paprika, and crushed red pepper flakes.
- Heat a large non-stick skillet over medium-high heat. Once hot, add the olive oil to the pan and swirl to coat the bottom of the pan. Turn the heat down to medium, and add the sliced bell peppers and onion. Saute for about 5 minutes, then sprinkle the spice mix over top. Saute for an additional 1-2 minutes, or until the spices are fragrant and the peppers and onion are starting to become tender yet are still a bit crisp.
- Once the chicken is finished marinating, bake it for 18-20 minutes, or until the chicken is cooked through and reads an internal temperature of 165 F on an instant read meat thermometer (this might take longer if you’re using an extra large chicken breast). Once the chicken is done cooking, let it rest for 10 minutes before slicing it.
- Assemble the meal prep containers with equal amounts of rice, bell peppers and onions, sliced chicken, and optional toppings.
You can eat well and affordably all week with this quick and easy chicken fajita bowl meal prep!