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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.