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High Protein Low Calorie Chicken Fajita Bowls - Fresh, Flavorful, and Meal Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless skinless chicken breasts
  • Vegetables: 3 bell peppers (mix of red, yellow, green), 1 large yellow onion, 2 cups cherry tomatoes (optional), 1 head romaine or 2 cups shredded lettuce (optional for serving)
  • Base: 4 cups cauliflower rice (fresh or frozen) or cooked brown rice/quinoa if you prefer
  • Marinade/Seasoning: 2 tablespoons olive oil, 1 tablespoon 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 teaspoon cayenne (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Fresh: 2 limes, 1/4 cup chopped cilantro
  • Toppings (optional but great): 1/2 cup plain nonfat Greek yogurt (sour cream swap), 1/2 cup salsa or pico de gallo, 1 avocado or guacamole, pickled jalapeños
  • Cooking essentials: Nonstick skillet or cast-iron pan, cutting board, sharp knife

Method
 

  1. Slice the chicken and veggies. Cut chicken breasts into thin strips. Slice bell peppers and onion into thin strips. Halve cherry tomatoes if using.
  2. Mix the fajita seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper.
  3. Season the chicken. Toss the chicken with half the spice blend, 1 tablespoon olive oil, and the juice of half a lime. Let it sit while you prep the skillet.
  4. Cook the chicken. Heat a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Remove to a plate.
  5. Sauté the veggies. Add the remaining 1 tablespoon olive oil to the same skillet. Add peppers and onions with the rest of the spice blend. Cook 6–8 minutes until tender-crisp with a slight char. Squeeze in half a lime and stir.
  6. Warm the base. For cauliflower rice, microwave according to package directions or sauté in a separate pan with a dash of salt and lime juice for 3–4 minutes. For brown rice or quinoa, warm gently.
  7. Combine and finish. Return the chicken to the skillet with the veggies. Add cherry tomatoes (if using) and 2 tablespoons water. Cook 1–2 minutes to heat through. Add chopped cilantro and a final squeeze of lime.
  8. Assemble the bowls. Divide cauliflower rice (or your base) among bowls. Top with the chicken and veggie mixture. Add Greek yogurt, salsa, avocado, and any extras you like.
  9. Taste and adjust. Finish with a pinch of salt, extra lime juice, or more salsa to brighten everything up.