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Chicken Fajita Meal-Prep Bowls

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!
Course dinner, Lunch, meal-prep
Cuisine American, Mexican
Keyword fajita chicken, gluten free dinners, healthy chicken, low carb dinners, low-carb lunch, meal-prep
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Times 15 minutes
Total Time 45 minutes
Servings 5 servings
Calories 324kcal


For the Fajita Seasaoning

For the Chicken and Peppers and Onions


  • 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.


  • 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.



Serving: 1/5 | Calories: 324kcal | Carbohydrates: 18g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 1508mg | Fiber: 7g | Sugar: 5g