Skinny Chicken Fajita Bowls (Print version)

Lean chicken fajitas paired with zesty cilantro-lime rice for a vibrant, healthy meal option.

# 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 (red, yellow, or green), 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

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

# 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, fluff with a fork, and let cool slightly. Stir in lime juice, lime zest, and cilantro. Set aside.
02 - In a large bowl, toss chicken strips with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - 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.
04 - In the same skillet, add the 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.
05 - Divide the cilantro-lime rice among 4 meal prep containers. Top each with chicken fajita mixture, cherry tomatoes, and avocado slices. Garnish with extra cilantro and lime wedges if desired.
06 - Let cool before sealing. Store in the refrigerator for up to 4 days.

# Tips from the pros:

01 -
  • Four days of satisfying lunches means you actually stick to your goals instead of caving by Wednesday.
  • The lime hits different when it's fresh—it transforms ordinary chicken into something that tastes like you tried way harder than you did.
  • Prepping once gives you back your evenings during the week, which is honestly priceless.
02 -
  • Don't pack the avocado into the container sealed tight—it browns and oxidizes, so either pack it separately or add it fresh the morning you eat it, which takes literally 30 seconds.
  • The rice stays fluffier through the week if you let it cool completely before packing, and spreading it in a single layer in a container (not piled high) makes reheating more even.
03 -
  • Slice your chicken when it's partially frozen (about 30 minutes in the freezer) and it cuts thin and even, which means it cooks uniformly and stays juicy instead of some pieces drying out.
  • If your avocado is still hard on Sunday, pack it with a lime wedge in a small container and it'll be perfectly ripe by Tuesday or Wednesday when you eat it.
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