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Chicken Fajita Meal Prep Bowls | High Protein Healthy Lunch Recipe
Chloe Richardson

High-Protein Chicken Fajita Meal Prep Bowls

Elevate your lunch routine with these vibrant, macro-friendly Chicken Fajita Meal Prep Bowls. Designed for fitness enthusiasts and busy professionals, this recipe combines lean free-range chicken breast with crisp, colorful bell peppers and savory earthy spices. Perfect for meal prepping, these bowls maintain their texture and bold flavor throughout the week, offering a healthy, low-carb alternative to traditional flour-tortilla fajitas without any hidden sugars or additives.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lb organic chicken breast, sliced into thin strips
  • 2 red bell peppers, sliced into strips
  • 2 yellow bell peppers, sliced into strips
  • 2 green bell peppers, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon freshly minced garlic
  • 0.5 tablespoon chili powder
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • Optional: Mashed cauliflower for a low-carb base

Method
 

  1. Preheat your oven to 400°F (200°C) or prepare an air-fryer.
  2. In a large mixing bowl, combine olive oil, minced garlic, and all spices to create a marinade.
  3. Add chicken strips to the bowl, toss thoroughly to coat, and let marinate for 15 minutes.
  4. Arrange chicken and sliced vegetables in a single layer on a large baking sheet, ensuring not to crowd the pan to avoid steaming.
  5. Roast for 20-25 minutes, tossing halfway through, until chicken is cooked through and vegetables are crisp-tender with slight charring.
  6. Allow the mixture to cool slightly before portioning into airtight containers.

Notes

Pat the chicken completely dry before seasoning to ensure a perfect sear. Use cauliflower mash or brown rice as a base for extra satiety. Store in the refrigerator for up to 4 days.