By: Denise Bustard98 Comments
Posted: 6/25/20Updated: 10/15/20
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Make these chicken fajita lunch bowls for healthy lunches through the week! Inspired by a Mexican bean salad, this recipe combines bell peppers, baked chicken breast and rice with a delicious fajita-vinaigrette.
Meal prep is essential in reducing our meal time stress, saving us money, and helping us eat healthier. Some of our go-to lunches include turkey taco lunch bowls or Buddha bowls, as well as these chicken fajita bowls!
With healthy vegetables, protein and carbs, this is a complete and filling lunch that will fuel your body into the afternoon.
These lunch bowls are easy to prep, and taste great even on day four!
Reasons to ♡ these chicken fajita lunch bowls
- this recipe makes 4 hearty lunch portions
- they are eaten cold like a salad
- you can easily make a vegan version
Don't forget to pin this post to save it for later!
Ingredients you'll need
- chicken breasts - with olive oil, salt and pepper to prepare; swap for boneless skinless chicken thighs if you'd like
- basmati rice - this is my favorite rice to use because of the low glycemic index, but feel free to use your favorite rice or alternative grain
- veggies - fresh yellow, red and orange bell peppers, red onion, and corn kernels for the perfect fajita flavors and crunch
- vinaigrette - a spice-filled dressing made with chili powder, paprika, cumin, sugar, lime juice, salt, olive oil, and white wine vinegar
Recipe tips
- cook and cool your rice before assembling- grab the recipe for perfect, fluffy rice here!
- feel free to play around with the veggies: try roasting them first, use your favorite vegetables
- this is a cold salad recipe. If you're looking for a warm meal prep fajita recipe check out these Sheet Pan Chicken Fajitas.
- you can store these lunch bowls in the fridge for up to 4 days, but I do not recommend freezing
- enjoy these cold or warmed up
Rice safety tips
Rice can be cooked ahead and stored in the fridge for up to 3-4 days when stored properly (source).
- cool and get it into the fridge within 2 hours and do not leave it out at room temperature for extended amounts of time
- if heating, heat it until steaming hot and only reheat once
Can I make this low carb?
Swap the basmati rice with protein-rich quinoa for a low(er) carb option.
How do I make vegan fajita bowls?
Substitute chicken breasts for black beans or portobello mushrooms to create a delicious vegetarian and vegan-friendly version.
Which toppings do you recommend?
I love enjoying these bowls served with a squeeze of fresh lime, guacamole or a few sprigs of fresh cilantro.
Variations
I love it when you leave me a comment listing the modifications you made to the recipe. Here are how some readers changed this recipe up and made it their own:
- reader Kelsey added chipotle chile powder and fresh chopped jalapenos
- reader Becky sauteed the onion, red pepper & corn in a little olive oil & served it hot w/a little Mexican cheese & sour cream (vinaigrette on the side)
- reader Louise marinated the chicken in a Mojo marinade and added cilantro to the rice
- reader Catie made hers vegetarian with black beans instead of chicken and served with mango salsa
Looking for more lunch prep recipes? Try:
- 46 Meal Prep Lunch Ideas
- Honey Sesame Chicken Lunch Bowls
- Maple Ginger Cashew Chicken Stir Fry
- Portobello Fajita Vegan Meal Prep
- Cold Sesame Noodle Meal Prep Bowls
Recipe video
Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on myYouTube channel.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
(Make Ahead) Chicken Fajita Lunch Bowls
4.72 from 21 votesPrep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Print Rate
Make these chicken fajita lunch bowls for healthy lunches through the week! Inspired by a Mexican bean salad, this recipe combines bell peppers, baked chicken breast and rice with a delicious fajita-vinaigrette.
4
Ingredients
Chicken
- 1 lb boneless chicken breasts roughly 2 large chicken breasts
- 1 tablespoon olive oil
- salt & pepper
Salad
- ¾ cup basmati rice uncooked
- 2 bell peppers sliced into strips
- 2 tablespoons red onion diced
- 1 cup corn kernels
Vinaigrette:
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
Instructions
Chicken
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Lunch Bowls:
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
Tips:
Storage
Lunch bowls may be stored in the fridge for up to 4 days. I do not recommend freezing.
To serve
You may enjoy these cold or heated up.
Video
Nutrition Information
Serving: 1bowl, Calories: 479kcal, Carbohydrates: 41g, Protein: 30g, Fat: 19g, Saturated Fat: 2g, Sodium: 180mg, Fiber: 2g, Sugar: 5g
Author: Denise Bustard
Course: Lunch
Cuisine: Mexican
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
4.72 from 21 votes (14 ratings without comment)
Leave a Comment
tawanya says
can i use black beans also with this recipe
Reply
Denise Bustard says
Hi Tawanya, absolutely! Hope you enjoy!
Reply
Cheryl says
How much water for 3/4 c rice???
Reply
Denise says
Hey Cheryl! This depends on your rice. I use basmati rice and use 1 1/2 cups of water for 3/4 cup of basmati rice.
Reply
G Belardo says
Thank you for your recipe ideas. I have been looking for a website like this for a while. You have the best bento box recipes that I have seen. I printed several of your recipes. They all look so good. I will give them a try as soon as I can get my fresh produce. Thanks again.
Reply
Denise says
Wow, thank you so much! I hope you enjoy some of the recipes!
Reply
Kelsey says
Delicious!! I used chipotle chile powder and added fresh chopped jalapenos and I also made my rice with chicken bouillon. Turned out awesome, thank you for the recipe!Reply
Denise says
That sounds great! Thank you so much for reporting back with your modifications. Thanks, Kelsey!
Reply
Becky says
Made this for dinner tonight & it was delicious! I sauteed the onion, red pepper & corn in a little olive oil & served it hot w/a little Mexican cheese & sour cream. Also served the vinaigrette on the side cuz I'm not a huge fan of vinegar. Yum!
Reply
Denise says
So glad you enjoyed! Thanks for sharing your modifications 🙂
Reply
Serena says
Eager to try these but whats with the sugar in the vinaigrette? Ugh can I make it without sugar? It just seems totally unnecessary when you’re trying to eat healthy and also a tablespoon of sugar seems like a lot!
Reply
Denise says
Hi Serena! This is an older recipe of mine, my newer ones almost never have refined sugar. You are welcome to swap the sugar with honey or maple syrup, but I don't recommend skipping as it helps bring balance to the recipe. It's only one tablespoon for a full batch 😉
Reply
Alana says
Try Stevia
Reply
Katherine says
This recipe looks so delicious! I was just wondering if this freezes well?
Reply
Denise says
Hi Katherine, I don't usually freeze this one since it's more of a salad, but if you're looking for a freezable recipe, you could try one of these: https://sweetpeasandsaffron.com/freezer-friendly-lunch-meal-prep-recipes/. In general, anything 'stir fry' 'curry' or just generally saucy freezes well 🙂
Reply
Katherine says
Thank you so much!Reply
Jasmine says
Hai may I ask how many days can I keep this meal for?Reply
Denise says
Hi Jasmine! Up to 4 days!
Reply
Jennifer Varano says
Hello, I never ate rice cold. Are you supposed to warm this up?
Reply
Denise says
Hi Jennifer! This particular recipe is a cold rice salad, so you do eat it cold (although some people have warmed it). If you are looking for a hot fajita recipe, I have some here: https://sweetpeasandsaffron.com/meal-prep-chicken-fajitas-sheet-pan/
Reply
Broderick says
Hi there,I really like this recipe but I am curious to try it warmed up. How long do you warm it for? It would be good for wintery nights!
Reply
Denise says
Hi Broderick! I know my husband and some of my readers have tried it warmed up and enjoyed it 🙂 If you are looking for more of a traditional fajita type of recipe you could try this one: https://sweetpeasandsaffron.com/meal-prep-chicken-fajitas-sheet-pan/
Reply
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