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Chicken Fajita Meal-Prep Bowls

Yield: 5 servings
Prep Time:
15 mins
Cook Time:
30 mins
Marinating Times:
15 mins
Total Time:
45 mins
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!
Print Recipe
3.47 from 32 votes


For the Fajita Seasaoning

For the Chicken and Peppers and Onions


  1. First, make the fajita seasoning by mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.

  2. In a large bowl, add the chicken strips and half of the fajita seasoning. Mix well and set aside for about 15 minutes.
  3. 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.
  4. In the same skillet, add more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.
  5. Stir fry for 5-10 minutes on high heat. The time will depend on how tender you prefer your veggies to be.


  1. 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.
Course: dinner, Lunch, meal-prep
Cuisine: American, Mexican
Keyword: fajita chicken, gluten free dinners, healthy chicken, low carb dinners, low-carb lunch, meal-prep

Nutrition Information

Amount per serving (1/5) — Calories: 324, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 70mg, Sodium: 1508mg, Carbohydrates: 18g, Fiber: 7g, Sugar: 5g, Protein: 30g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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