• Lisa Jarvis

Chicken Fajita Bowl 30-Minute Meal Prep


It’s the weekend! Why not use about 30 minutes of your weekend to prep six meals up ahead for next week? This is a very easy, quick recipe that you will love! I made my own fajita seasoning mix and will share it below. Happy meal prepping!


Here‘s what you need (6 meals)


Fajita seasoning mix:

1 T chili powder

1 T paprika

1 T garlic powder

1 T cumin

1 t salt

1 t oregano

1/2 t black pepper


For fajita bowls:

6 boneless, skinless chicken breasts

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 large onion, sliced

2 T olive oil

1 1/2 cup shredded Monterey Jack cheese

2 green onions, sliced


Preheat the grill to medium high. Mix the ingredients for the fajita seasoning together.

Brush the chicken with half of the olive oil and sprinkle evenly with the fajita seasoning, reserving about 2 T of the seasoning for the peppers and onions. Grill the chicken until they reach an internal temperature of 165. Slice when they are finished.

While the chicken is on the grill, sauté the peppers and onions on high heat in the remaining T of oil and 2 T of the seasoning mix.

Cook until they are crisp tender.

To assemble meals, evenly distribute the pepper mixture into 6 meal prep containers and top each evenly with the chicken breast slices. Top each evenly with the cheese and sprinkle with sliced green onions. Cover and refrigerate until. They are ready to enjoy. You can add cooked rice to each meal if you like.




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