Skinny Chicken Fajita Bowls (Print Version)

Lean chicken fajitas paired with cilantro-lime rice, cherry tomatoes, and avocado for a fresh, wholesome meal.

# What You'll Need:

→ Chicken Fajitas

01 - 1 pound boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 bell peppers (red, yellow, or green), thinly sliced
11 - 1 medium red onion, thinly sliced
12 - Juice of 1 lime

→ Cilantro-Lime Rice

13 - 1 cup uncooked long grain white rice
14 - 2 cups water
15 - 1/2 teaspoon salt
16 - 1 tablespoon olive oil
17 - Juice and zest of 1 lime
18 - 1/3 cup fresh cilantro, chopped

→ For Serving

19 - 1 cup cherry tomatoes, halved
20 - 1 medium avocado, sliced
21 - Lime wedges

# How To Make It:

01 - In a medium saucepan, combine rice, water, salt, and olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and fluff with a fork.
02 - Stir lime juice, lime zest, and fresh cilantro into the cooked rice. Set aside to cool slightly.
03 - In a large mixing bowl, toss chicken strips with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
04 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 4 to 5 minutes until golden and cooked through. Transfer to a plate.
05 - In the same skillet, add bell peppers and onion. Sauté for 4 to 5 minutes until tender-crisp. Return chicken to the skillet, add lime juice, and toss to combine.
06 - Divide cilantro-lime rice among 4 meal prep containers. Top each with chicken fajita mixture, cherry tomatoes, and avocado slices. Garnish with additional cilantro and lime wedges if desired.
07 - Allow bowls to cool completely before sealing. Refrigerate for up to 4 days.

# Expert Tips:

01 -
  • It actually tastes better the next day: The lime and spices have time to really get to know the rice.
  • You'll feel genuinely full and energized: The protein and fresh vegetables keep you satisfied without the afternoon crash.
  • No special skills required: If you can slice peppers and use a skillet, you can nail this.
  • Meal prep that doesn't bore you: Four days of lunches that taste like you spent way more time cooking than you actually did.
02 -
  • Don't add the avocado and tomatoes until you're ready to eat: They'll turn brown and mushy if they spend days swimming in the other ingredients, but keeping them separate means fresher, better-tasting bowls.
  • The lime juice on the chicken is crucial for flavor and food safety: It brightens everything and the acidity helps preserve the chicken longer, so don't skip this step.
03 -
  • Slice your chicken breast in half horizontally before cutting into strips: Thinner pieces cook faster and more evenly, and you avoid any cold centers when you reheat.
  • Make your cilantro-lime rice the star by not skimping on the zest: That tiny amount of bright flavor transforms simple rice into something that tastes intentional and cared for.
Go Back