Chicken Fajita Bowls | 25-Minute Meal Prep

🧺Ingredients

• 1½ lbs boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp fajita seasoning (store-bought or homemade)
• 2 tbsp olive oil, divided
• 2 bell peppers (red and green), thinly sliced
• 1 large red onion, thinly sliced
• 1½ cups long-grain white rice, cooked (or 4 cups pre-cooked rice)
• ¼ cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• ½ tsp kosher salt, plus more to taste
• Toppings: pico de gallo, sliced avocado, sour cream, shredded Monterey Jack, extra lime wedges

👩‍🍳Instructions

1. Season. Toss the chicken strips with the fajita seasoning until evenly coated. Start the rice now if you aren't using pre-cooked — it can steam while everything else cooks.
2. Sear the chicken. Heat 1 tbsp olive oil in a large skillet over high heat. Sear the chicken in a single layer 4–5 minutes until golden with charred edges and cooked through. Transfer to a plate.
3. Char the peppers. Add the remaining oil to the same skillet. Cook the peppers and onion over high heat 5–6 minutes until softened with charred edges — don't stir too much; the char is the flavor. Season with a pinch of salt.
4. Bring it together. Return the chicken to the skillet and toss everything for 1 minute. Squeeze the lime juice over the top and take off the heat.
5. Pack the bowls. Fluff the cooked rice with cilantro and a pinch of salt. Divide among 4 meal prep containers, top with the fajita chicken and peppers, and refrigerate up to 4 days.
6. Serve. Reheat 2 minutes in the microwave and add your toppings — pico de gallo, avocado, a dollop of sour cream, shredded cheese, and an extra lime wedge.

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