Chicken Fajita Meal Prep Bowls are served with cauliflower mash to create a complete low-carb lunch for the whole week. It’s also whole30, paleo and gluten-free!
Happy New Year, friends! Now after an indulgent holiday season and overdoing it, let’s get a head start on our New Year’s resolution. What do I mean? It means making promises to ourselves to be healthy by making a stronger commitment to our health and our family’s health.
However, sometimes when you set one big goal, it can be hard to know where to start and easily give up. But if you set smaller goals to reach along the way, you’ll probably make more progress and fell more motivated to keep going.
So, I think one of the small steps you can take to reach your healthy goal is meal-prep. That’s why during this month of January I’ll be posting lots of meal-prep recipes to put you on the right track like my One-Pan Italian Sausage Meal-Prep Bowls and Spicy Salmon Vegetable Meal-Prep Bowls.
Today I’m sharing the first my meal-prep recipe of January, which is this delicious and quick to make Chicken Fajita Meal-Prep Bowls. They are inspired by my Skillet Chicken Fajitas Recipe! Looking for a low-carb version? Try these Low-Carb Shrimp Fajita Meal-Prep Bowls!
Tips for making These Chicken Fajita Meal-Prep Bowls:
- If you want to save some time while prepare this recipe just use store-bought fajita seasoning. Also, use a vegetable cutter to slice the onion and bell peppers.
- Marinade the chicken with the fajita seasoning for more than 15 minutes if you have the time. The chicken will be even more flavourful.
- I like to store my meal-prep recipes in these handy meal-prep containers to package my Fajita Bowls. These are great containers that can be microwaved, frozen, cleaned in the dishwasher and it’s eco-friendly! They’re leak-prof lightweight, and it’ll keep your food fresh and safe.
- These chicken fajita meal-rep bowls will last for about 4-5 days in the fridge, so this is the perfect recipe to make on Sunday and have everything ready during the week.
The Best Seasoning For These Chicken Fajita Meal-Prep Bowls:
One of the reason I love so much this recipe, it’s because of the Fajita seasoning. For this Chicken Fajita Meal-Prep Bowls I used…
- ½ tablespoon chilli powder
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
My Favorite Topping for These Chicken Fajita Meal-Prep Bowls:
For these Chicken Fajita Meal-Prep Bowls, I didn’t add lots of toppings because I want to keep it simple. This is the reason why I just topped them with cilantro and lime. But, you can also add tomato salsa, sliced avocado, cheese, sour cream, jalapenos and so on. The possibilities are endless with the bowls so feel free to add in whatever you prefer.
Are These Chicken Fajita Meal-Prep Bowls Healthy?
Yes, it’s healthy. It’s loaded with nutritious ingredients, lean protein, vegetables and fibre. All this will make you feel satisfied and full for a long time after you eating it.
Also, to keep it low-carb and whole30/Paleo I didn’t add black beans or shredded cheese and sour cream. This is a very clean meal-prep recipe to enjoy all week long and don’t feel guilt after digging in this bowl 😉
More Meal-Prep Ideas to Try:
- Spicy Chicken Meal-Prep Bowls: Plan ahead for the week with these whole30 and low-carb chicken bowls that are packed with spicy chicken, roasted green beans, broccoli, and mashed cauliflower.
- Ground Beef Zucchini Sweet Potato Meal-Prep Idea: It’s a gluten-free, Whole30 and paleo-friendly meal that will be ready in less than 30 mins.
- Another delicious meal-prep ideas is these Low-carb Ground Turkey Cauliflower Rice Veggie Bowls: Easy, flavourful and low-carb meal-prep. It’s loaded with veggies and extra-lean protein.
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
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Chicken Fajita Meal-Prep Bowls
Ingredients
For the Fajita Seasaoning
- ½ tablespoon chilli powder
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For the Chicken and Peppers and Onions
- 2 tablespoon olive oil
- 1 teaspoon garlic minced
- 1.5 lb free range organic chicken breast cut into thin strips
- 2 red bell peppers sliced
- 2 yellow bell peppers sliced
- 2 green bell pepper sliced
- 1 medium onion sliced
- 1 teaspoon salt and black pepper
- mashed cauliflower optional
Instructions
- First, make the fajita seasoning by mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.
- In a large bowl, add the chicken strips and half of the fajita seasoning. Mix well and set aside for about 15 minutes.
- In a large skillet, heat olive oil over medium high heat. Add garlic and cook for 30 seconds. Add the chicken and cook for 10-15 minutes or until the chicken is cooked through. Set aside.
- In the same skillet, add more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.
- Stir fry for 5-10 minutes on high heat. The time will depend on how tender you prefer your veggies to be.
MEAL PREPPING:
- Place an even amount of chicken fajita, the veggies and cauliflower mashed into 4 or 5 (depends on the size of your container) different glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1.5 or 2 minutes. The time will depend on the power of your microwave.
Tips
- You can swap for a store-bought fajita seasoning if you're in a rush.
- You can use a vegetable cutter to quickly cut your bell peppers and onions.
- The more time you have to marinate the chicken, the better!
- To store: Place the meal prep in the refrigerator for up to 4 to 5 days.
- To reheat: Rewarm leftover chicken fajitas in the microwave or on the stovetop.
- To freeze: Freeze in a freezer-safe bag once the fajitas have reached room temperature. Freeze for up to 3 months.
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Punam Paul says
This is the most delicious chicken meal. My family enjoyed it all together.
Olivia says
So happy to hear that. Thank you so much for your feedback 😉
Megan says
What is the 15g of Trans Fat coming from?
Olivia says
I’m sorry it was a typo.
Patricia says
Hello! Just made this today with the mashed cauliflower. Is it 324 calories with it or without? Thank you!
Olivia says
With the mashed cauliflower 😉
Lauren says
Where is the 11g of Sugar coming from?
Olivia says
Sorry it was a typo. It’s actually 5g of sugar per serving. Thanks for pointing it out.
Alyssa says
Hi! Thank you for this recipe! May I ask what the calories and nutritional information are without the mashed cauliflower?
Olivia says
It’s about 250 calories.
Sadie says
Can you give me the nutritional numbers if you don’t add cauliflower?
Olivia says
you can calculate the nutrition numbers using an app called Myfitnesspall.
Heather says
This was great & the flavours awesome! I only had red pepper (capsicum here in Australia) in the house, so added sliced celery as that was all I had and on a wet & cold night, I wasn’t going out to the shop. I also cooked it in a wok, reduced the cooking time for the chicken and then returned the chicken to the wok to cook further with the vegetables as I am paranoid about raw chicken – the chicken remained tender. Does this make it a Chinese/Mexican fusion – he he!
I’d post a photo if I could – TVM
Kimberly says
Can it be frozen?
Olivia says
Sorry, I can’t say for sure since I’ve never frozen this recipe before.
N Walsh says
Hi, can you tell me what ingredients total the 18g of Carbs? Seems a lot for just a chicken and veg recipe 🤔
Olivia says
Bell peppers, onions and tomato sauce are very heavy in sugar.
Emma K says
Tomato sauce isn’t listed as an ingredient??
Dave says
Can I cook the chicken first the slice once cooked? Will it make any difference?
Olivia says
Yes you can!