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Chicken Fajita Rice Bowls Meal Prep Ideas

I’ve always believed that the best recipes are the ones that work just as hard as we do. That’s where these chicken fajita rice bowls step in. They’re colorful, full of flavor, and they fit right into those busy weeks when you want something balanced but don’t have hours to cook. The chicken is juicy, the peppers are tender with a little char, and the rice is the grounding layer that ties everything together. I like to think of this recipe as one of those reliable meal prep chicken recipes that makes weekday lunches feel less like a chore and more like a treat. You line up the bowls in the fridge, and suddenly you’ve got rice meal ideas waiting for you whenever hunger strikes. What makes this one of the best meal prep recipes is how customizable it is. I’ll be honest—I’ve swapped in brown rice, quinoa, or even cauliflower rice depending on the week. It still works. And that’s the heart of a good recipe meal prep—it bends with your mood, your cravings, and whatever you’ve got in the pantry. If you’re looking for recipes meal prep that won’t let you down, rice bowls recipes like this one will earn a permanent spot in your rotation.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keywords: best meal prep recipes, easy Mexican recipes, healthy chicken recipes, meal prep chicken recipes, recipe meal prep, recipes meal prep, rice bowls recipes, Rice Meal Ideas
Servings: 4 servings
Author: Elena

Ingredients

  • 2 large chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 cups cooked rice (white, brown, or cauliflower)
  • 1/2 cup shredded cheese (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the sliced chicken, season with half of the spices, and cook until golden brown and fully cooked, about 7-8 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add peppers and onion with the remaining spices. Cook until softened and slightly charred, about 5 minutes.
  5. Return the chicken to the skillet and toss everything together.
  6. Divide cooked rice among bowls, then top with chicken and pepper mixture.
  7. Sprinkle with cheese, fresh cilantro, and a squeeze of lime before serving.

Notes

These rice bowls keep well in the fridge for up to 4 days. Store toppings separately if you don’t want the rice to get soggy. For extra flavor, add avocado or a dollop of sour cream.