Chicken Fajita Meal Prep Lunch Bowls with Cilantro Lime Quinoa

These Chicken Fajita Meal Prep Lunch Bowls with Cilantro Lime Quinoa are perfect for preparing in advance for busy weekdays. They are healthy, delicious, and can be assembled quickly, making clean and healthy eating more accessible.

Ingredients

For the Fajita Seasoning:

• 1 tablespoon chili powder

• 3/4 teaspoon cayenne pepper

• 1 teaspoon cumin powder

• 1 teaspoon ground black pepper

• 1 teaspoon salt
  
  

For the Quinoa:

• 1 cup quinoa

• 1/4 teaspoon salt

• 1/4 cup chopped cilantro

• 2 teaspoons lime juice
  
  

For the Chicken and Peppers:

• 2 tablespoons olive oil

• 1 teaspoon minced garlic

• 1 tablespoon lime juice

• 6 boneless, skinless chicken thighs, cut into thin strips

• 1/2 teaspoon salt

• 2 red bell peppers, deseeded and sliced

• 2 yellow bell peppers, deseeded and sliced

• 1 green bell pepper, deseeded and sliced

• 1 large onion, sliced
  
  

Optional Toppings:

• Diced avocados

• Lime wedges

• Guacamole
  
  

Instructions

1. Prepare the Fajita Seasoning: In a bowl, combine chili powder, cayenne pepper, cumin powder, ground black pepper, and salt. Set aside.

2. Marinate the Chicken: In a separate bowl, mix the chicken strips with half of the fajita seasoning, minced garlic, lime juice, and 1/2 teaspoon salt. Let it marinate for 10 minutes.

3. Cook the Chicken: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated chicken and cook for 10–12 minutes until the chicken is cooked through and slightly crispy. Remove the chicken from the pan and set aside.

4. Sauté the Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers along with the remaining fajita seasoning. Stir-fry on high heat for 3–4 minutes until the vegetables are slightly tender but still crisp.

5. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa with 2 cups of water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the quinoa is cooked and the water is absorbed. Remove from heat and fluff with a fork. Stir in the lime juice and chopped cilantro.

6. Assemble the Meal Prep Bowls: Divide the cilantro lime quinoa evenly among four meal prep containers. Top with the cooked chicken and sautéed vegetables. Let them cool slightly before sealing the containers.

7. Storage and Serving: Refrigerate the meal prep bowls for up to 4 days. When ready to eat, remove the lid and microwave until heated through. Optionally, top with diced avocados, guacamole, and a squeeze of fresh lime juice before serving.
   
   

Nutrition Information (per serving):

• Calories: 654 kcal

• Carbohydrates: 42 g

• Protein: 36 g

• Fat: 39 g

• Saturated Fat: 9 g

• Cholesterol: 166 mg

• Sodium: 1190 mg

• Potassium: 979 mg

• Fiber: 7 g

• Sugar: 5 g

• Vitamin A: 3041 IU

• Vitamin C: 214 mg

• Calcium: 65 mg

• Iron: 4 mg