Low Calorie Meal Prep Healthy Chicken Fajita Bowls – Easy, Fresh, and Flavor-Packed

These chicken fajita bowls keep weeknights simple without sacrificing flavor. You get tender, smoky chicken, sweet peppers, and hearty veggies, all tucked into a balanced bowl that feels light but satisfying. Everything cooks quickly, and the whole recipe is designed for meal prep.

If you’re trying to eat well and save time, this is a go-to. The bowls reheat beautifully and make weekday lunches something to look forward to.

Low Calorie Meal Prep Healthy Chicken Fajita Bowls - Easy, Fresh, and Flavor-Packed

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken and veggies: 1.25 to 1.5 pounds boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 tablespoon olive oil (split between chicken and veggies)
• Fajita seasoning mix: 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 to 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne (optional, for heat)
• For the base: 2 cups cooked cauliflower rice, brown rice, or quinoa (choose based on your goals; cauliflower rice is lowest calorie)
• 1 can (15 ounces) black beans, drained and rinsed (optional for extra fiber)
• Fresh finishers: 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro
• 1/2 cup pico de gallo or salsa (optional)
• 1/2 cup plain nonfat Greek yogurt or light sour cream (optional)
• 1 small avocado, sliced (optional; adds calories but great healthy fats)

Method

 

1. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if using. Set aside.
2. Prep the chicken: Pat the chicken dry. Toss with half the olive oil and about two-thirds of the seasoning mix until evenly coated.
3. Season the veggies: In a separate bowl, combine sliced peppers and onions with the remaining olive oil and remaining seasoning. Toss well.
4. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Remove to a plate and cover.
5. Cook the veggies: In the same skillet, add the peppers and onions. Sauté 5–7 minutes until tender-crisp with some char. If the pan looks dry, add a tablespoon of water to deglaze and lift up the flavorful bits.
6. Finish with lime: Return the chicken to the skillet and squeeze in half a lime. Toss to coat and warm through. Taste and adjust salt or lime as needed.
7. Prepare the base: Warm your cauliflower rice, brown rice, or quinoa. If using black beans, warm them briefly with a pinch of salt and a splash of water.
8. Assemble the bowls: Divide the base among 4 containers. Top each with chicken, pepper-onion mix, and black beans if using. Add pico, cilantro, and a lime wedge. Keep yogurt and avocado separate until serving.
9. Cool before storing: Let the bowls cool uncovered for about 15–20 minutes before sealing to prevent condensation.

What Makes This Recipe So Good

• Low calorie, high satisfaction: Lean chicken, plenty of vegetables, and smart carb choices keep calories low while still filling you up.
• Meal prep friendly: Makes 4 bowls that hold up in the fridge for several days with great texture and flavor.
• Big flavor, simple ingredients: Chili powder, cumin, and lime create that classic fajita taste without extra sugar or heavy sauces.
• Flexible base: Swap the grain, adjust the spice, or pile on fresh toppings to match your preferences.
• Budget-conscious: Uses everyday ingredients and affordable protein for a week of healthy meals.

Ingredients

• For the chicken and veggies:
  • 1.25 to 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tablespoon olive oil (split between chicken and veggies)
• Fajita seasoning mix:
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper
  • Pinch of cayenne (optional, for heat)
• For the base:
  • 2 cups cooked cauliflower rice, brown rice, or quinoa (choose based on your goals; cauliflower rice is lowest calorie)
  • 1 can (15 ounces) black beans, drained and rinsed (optional for extra fiber)
• Fresh finishers:
  • 1 lime, cut into wedges
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup pico de gallo or salsa (optional)
  • 1/2 cup plain nonfat Greek yogurt or light sour cream (optional)
  • 1 small avocado, sliced (optional; adds calories but great healthy fats)

Step-by-Step Instructions

1. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if using. Set aside.
2. Prep the chicken: Pat the chicken dry.

   Toss with half the olive oil and about two-thirds of the seasoning mix until evenly coated.

3. Season the veggies: In a separate bowl, combine sliced peppers and onions with the remaining olive oil and remaining seasoning. Toss well.
4. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer.

   Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Remove to a plate and cover.

5. Cook the veggies: In the same skillet, add the peppers and onions. Sauté 5–7 minutes until tender-crisp with some char.

   If the pan looks dry, add a tablespoon of water to deglaze and lift up the flavorful bits.

6. Finish with lime: Return the chicken to the skillet and squeeze in half a lime. Toss to coat and warm through. Taste and adjust salt or lime as needed.
7. Prepare the base: Warm your cauliflower rice, brown rice, or quinoa.

   If using black beans, warm them briefly with a pinch of salt and a splash of water.

8. Assemble the bowls: Divide the base among 4 containers. Top each with chicken, pepper-onion mix, and black beans if using. Add pico, cilantro, and a lime wedge.

   Keep yogurt and avocado separate until serving.

9. Cool before storing: Let the bowls cool uncovered for about 15–20 minutes before sealing to prevent condensation.

Storage Instructions

• Refrigerator: Store assembled bowls (without avocado or yogurt) in airtight containers for up to 4 days.
• Freezer: Freeze chicken, peppers, and rice in freezer-safe containers for up to 2 months. Add fresh toppings after reheating.
• Reheat: Microwave 1.5–3 minutes, stirring halfway, until hot. Add yogurt, avocado, and a fresh squeeze of lime right before eating.
• Separate wet ingredients: Keep salsa and pico in small containers to avoid soggy bowls.

Health Benefits

• Lean protein: Chicken breast supports muscle maintenance and keeps you fuller longer without excess calories.
• High-volume veggies: Peppers and onions add fiber, vitamin C, and antioxidants for a satisfying, nutrient-dense meal.
• Smart carbs: Brown rice or quinoa provides steady energy.

  Cauliflower rice keeps carbs and calories extra low.

• Heart-healthy options: Add avocado for monounsaturated fats, or keep it light with nonfat Greek yogurt for extra protein.
Lower sodium control: Making your own seasoning blend helps you manage salt without losing flavor.

Common Mistakes to Avoid

• Overcrowding the pan: Too much chicken at once steams instead of sears. Cook in batches for better browning.
• Skipping the pat-dry step: Moisture prevents caramelization. Dry chicken and veggies before seasoning.
• Adding lime too early: Acid can dull the spice if cooked too long.

  Squeeze lime at the end.

• Storing hot bowls: Sealing hot food traps steam and leads to sogginess. Cool briefly before refrigerating.
• Forgetting to season the base: Lightly salt your rice or cauliflower rice so the whole bowl tastes balanced.

Alternatives

• Protein swaps: Use boneless skinless chicken thighs, turkey breast, shrimp, or firm tofu. For tofu, press, cube, and pan-sear until golden before adding seasoning.
• Veggie add-ins: Zucchini strips, mushrooms, or cherry tomatoes cook quickly and pair well with fajita spices.
• Grain options: Try farro, wild rice, or a 50/50 mix of cauliflower rice and brown rice to balance calories and texture.
• Dairy-free: Skip yogurt or use a dairy-free yogurt.

  Avocado or a drizzle of tahini-lime sauce adds creaminess.

• Extra-low calorie: Go heavy on veggies and cauliflower rice, skip beans and avocado, and use a nonstick pan with cooking spray instead of oil.
• Spice level: Adjust cayenne or add chipotle powder for smoky heat. For mild bowls, skip the cayenne entirely.

FAQ

How many calories are in a bowl?

Calories vary by base and toppings. With chicken, peppers, onions, cauliflower rice, and light toppings, a bowl typically lands around 350–450 calories.

Using brown rice and avocado will increase calories.

Can I bake everything on a sheet pan?

Yes. Toss chicken and veggies with oil and seasoning on a large sheet pan. Bake at 425°F (220°C) for 15–20 minutes, stirring once, until chicken is cooked and veggies are tender with slight char.

How do I keep chicken from drying out?

Slice evenly, cook over medium-high heat, and pull it off the heat as soon as it’s done.

A quick lime squeeze at the end adds moisture and brightness.

Are these bowls good cold?

They’re best warm, but they taste good chilled, picnic-style. If eating cold, add extra salsa and lime for freshness.

What’s the best way to scale this recipe?

Double the ingredients and use two pans to avoid overcrowding. Season in a big bowl for even coverage and portion into 8 containers.

Can I make it without oil?

Use a good nonstick skillet and a splash of broth or water to sauté.

Flavor will still shine thanks to the spice blend and lime.

Final Thoughts

These Low Calorie Meal Prep Healthy Chicken Fajita Bowls prove that simple meals can be exciting. With bold spices, fresh toppings, and flexible ingredients, you’ll have a week’s worth of balanced lunches or easy dinners. Keep the method the same, and swap components to match your cravings.

It’s the kind of recipe that fits your routine and makes healthy eating feel easy.