Skinny Chicken Fajita Bowls (Print Version)

Lean chicken fajitas atop zesty cilantro-lime rice with fresh vegetables for a vibrant, easy 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, 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

→ Serving Components

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

# How-To Steps:

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.
03 - In a large mixing bowl, toss chicken strips with olive oil, chili powder, cumin, smoked 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 the chicken to the skillet, add lime juice, and toss to combine. Remove from heat.
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 Advice:

01 -
  • These bowls taste bright and alive on day one and somehow taste even better by day three when the flavors meld together.
  • You're getting lean protein and fresh vegetables packed into something that feels indulgent, not like you're punishing yourself for skipping takeout.
  • The whole thing comes together in 45 minutes, and then you're basically done cooking for the next several days.
02 -
  • Slice your chicken thin and cut your vegetables thin—this is where impatience with the knife ruins everything because thick pieces won't cook evenly and you'll end up with some pieces dry and others underdone.
  • Don't pack the avocado into the containers if you're prepping more than one day ahead, because it will turn brown and ruin the whole vibe of opening your lunch and feeling excited about it.
  • The lime zest is where people slip up—don't substitute with lime juice alone because the zest has the oils that actually carry that bright, fresh flavor that makes this taste different from every other fajita bowl.
03 -
  • Slice your vegetables and chicken while the rice is cooking so you're not standing at the cutting board for 30 minutes straight—multitasking makes the whole process feel less overwhelming.
  • If lime is running high in price, make these with regular white rice one week and still get amazing flavor from the spices and fresh cilantro—the lime brightens things but isn't the only thing holding the flavor together.
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