Go Back
–+ servings
Chicken fajita with cilantro lime quinoa and grilled veggies in glass containers.
Print

Chicken Fajita Meal Prep Lunch Bowls

Chicken Fajita Meal Prep Lunch Bowls are teamed with cilantro lime quinoa and is a healthy, tasty, fast recipe to make lunch prep for weekdays super easy!
Course Main Course
Cuisine American, Mexican, Tex Mex
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 654kcal
Author Richa

Ingredients

For the Fajita Seasoning

  • 1 tablespoon Chilli Powder
  • ¾ teaspoon Cayenne Pepper
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Black Pepper ground
  • 1 teaspoon Salt

For the Quinoa

  • 1 cup Quinoa
  • ¼ teaspoon Salt
  • ¼ cup Cilantro
  • 2 teaspoons Lime Juice

For the Chicken and Peppers

  • 2 tablespoon Olive Oil
  • 1 teaspoon Garlic minced
  • 1 tablespoon Lime Juice
  • 6 Chicken Thighs boneless and skinless (cut into thin strips)
  • ½ teaspoon Salt
  • 2 Red Bell Peppers deseeded and sliced
  • 2 Yellow Bell Peppers deseeded and sliced
  • 1 Green Bell Pepper deseeded and sliced
  • 1 Onion sliced (large)

Other Toppings

  • Diced Avocados
  • Lime Wedges
  • Guacamole

Instructions

Chicken Fajita

  • To make the fajita seasoning, mix together chilli powder, cayenne pepper, cumin powder, ground pepper and salt in a bowl and set aside.
  • Start by adding half the fajita seasoning, minced garlic, lime juice and ½ teaspoon salt to the chicken. Set aside for 10 minutes.
  • Heat olive oil in a pan and add the chicken to the pan and cook for 10-12 minutes till the chicken is cooked through and slightly crispy.
  • Remove the chicken on a plate, and add onions and bell peppers to the pan. Add the remaining fajita seasoning and stir fry for 3-4 minutes on high heat.

Cilantro Lime Quinoa

  • Meanwhile start cooking the quinoa. Start by washing it a few times in cold water. Add quinoa, two cups water and ¼ teaspoon salt to a saucepan and bring it to a boil. Simmer and cook for 15-20 minutes till the quinoa is cooked through and soft and fluffy. Once the quinoa is cooked through, add lime juice and cilantro and mix.

Assembling the Meal Prep Bowls

  • To assemble the chicken fajita meal prep lunch bowls, divide quinoa evenly into the bowls. Divide the chicken and peppers on top. Let them cool slightly before placing the lids on top and refrigerating.
  • To serve, remove the lid on the containers and heat them in the microwave. Top with your favourite topping and enjoy!

Video

Notes

  1. I used boneless chicken thighs for this recipe. They work best as they remain tender and juicy. If you want to use chicken breasts, I recommend slicing them in half lengthwise, marinating them and then cooking them whole so that they retain their juices. Cook them for 4 minutes on each side (this can vary based on the size) and then chop them up.
  2. Please remove the lid of the boxes before microwaving
  3. Avocados and Guacamole work great with this recipe but I recommend buying them separately and using them fresh. Do not prep them in advance and keep for later.  

Nutrition

Calories: 654kcal | Carbohydrates: 42g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 1190mg | Potassium: 979mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3041IU | Vitamin C: 214mg | Calcium: 65mg | Iron: 4mg