Healthy Chicken Fajita Bowls
A vibrant, flavorful, and protein-packed meal, these chicken fajita bowls are perfect for healthy meal prep or a quick weeknight dinner. Inspired by classic Tex-Mex flavors, they combine tender chicken, colorful bell peppers, and onions, all seasoned to perfection. Serve them over rice with your favorite toppings for a satisfying and nutritious meal.
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into thin strips
- 3 medium bell peppers any color
- 1 medium red onion sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning store-bought or homemade
- 4 cups cooked brown rice for serving
- 1 can black beans rinsed and drained
- 1 cup corn frozen or canned
- 0.5 cup salsa for serving
- 1 medium avocado sliced or diced
- 1 medium lime cut into wedges
Instructions
- Slice the chicken breasts into thin strips. Slice the bell peppers and red onion into thin strips.
- In a large bowl, combine the chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss until everything is evenly coated.
- Preheat your air fryer to 375°F (190°C). Arrange the seasoned chicken and vegetables in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
- Air fry for 12-15 minutes, shaking the basket halfway through, or until the chicken is cooked through and the vegetables are tender-crisp.
- To assemble the bowls, divide the cooked brown rice among four meal prep containers. Top with the cooked chicken and fajita vegetables.
- Add a portion of black beans, corn, salsa, and sliced avocado to each bowl. Garnish with a lime wedge.
- Seal the containers and refrigerate for up to 4 days. Reheat in the microwave when ready to eat.
Notes
For extra spice, add a pinch of cayenne pepper to the seasoning. Feel free to swap brown rice for quinoa or cauliflower rice for a lower carb option. Store individual portions in airtight containers for up to 4 days. If you don't have an air fryer, you can roast the chicken and vegetables on a baking sheet at 400°F (200°C) for 20-25 minutes.