Chicken fajita bowl for lunch? Don’t mind if I do! Tired of sandwiches or sad-looking lunches? These chicken fajita lunch bowls will have you looking forward to your lunch hour again. They are also LOW CARB (I’m here to help a girl out).
A bit of light chopping and grilling makes this meal feel like you had lunch at your favorite Tex-Mex place, but with half the calorie count.
Chicken Fajita Bowl
Fajita or taco? This was a serious discussion here last night. Is it just our house or do you have these kinds of deep, thought-provoking talks as well? Last night I grilled a half dozen chicken breasts, some onions and a bag of bell peppers. It was meal prep day. We had fajitas for dinner and I was also making these lunch bowls for the week.
It honestly takes very little time to make extra and then it’s ready for the week ahead when time is precious. In order to keep these low-carb, I omitted the rice and tortilla. If carbs are not a concern for you, feel free to add a scoop of rice or a tortilla to the bowl. Like I said, these are low carb, but don’t even think about taking away my cheese and avocado. Let’s not get crazy.
How to plan your meal prep
The day before you plan to cook, cut the onions and peppers and marinate the chicken. This will make the prep go even faster and it will only take about 10 minutes of time. I do meal prep on Sunday afternoon, so that I have it all ready on Monday morning. If Sundays are exceptionally busy for you, break up the prep into even smaller tasks to make it manageable. If you have another set of hands, you can tag team this and you’ll have a week’s worth of lunches in under an hour!
Do you meal prep? I’d love to hear about your favorites and what you like to make for lunch! How do you avoid the rut? Leave a comment here and if you have a photo to share, tag @pookspantry on Instagram or swing by my Facebook page and share your creations!
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Used in this recipe:
For the Salad
- 3 heads romaine lettuce, washed and chopped
- 1 1/2 pounds chicken breast
- 3 roma tomatoes, cut into wedges
- 1 1/2 cups corn kernels
- 1 large red onion, sliced into thick rounds
- 3 bell peppers, sliced in half, seeds removed
- 1 avocado, cut into chunks
- 2 limes
- 6 oz your favorite cheese, I used Cabot sharp cheddar
- 3 Tbsp. canola oil
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
Marinate and Cook
- Mix all of the ingredients for the marinade together and toss chicken in the mixture. Let it sit in the spices for at least 2 hours, up to 24.
- Heat grill to medium-high. Remove chicken breasts from marinade and discard the spice mixture. If chicken breasts are very thick, place between pieces of waxed paper or plastic wrap and pound out to 1/2" - 3/4" thickness. Grill chicken breasts for 4 minutes each side. Remove from grill, cover loosely with foil and let rest for at least 10 minutes before slicing. If you choose NOT to pound the chicken out, you'll need to increase cooking time by a few minutes to ensure they are cooked through.
- While chicken is cooking, place peppers and onions on the grill and cook for 3 minutes each side. Enough to soften and give some char to them, but not overcooked and mushy.
- Cool chicken, peppers and onions completely before adding to salad.
- Place a couple of big handfuls of chopped romaine into your containers. Top with chicken, peppers, onion, corn, tomato. Use a cheese grater to grate your favorite cheese on top of your bowl and toss avocado chunks in a bit of lime juice before adding to the bowl.
- Put the lids on, refrigerate and relax! Lunches are done!
Normally, I include a small wedge of lime to squeeze over this salad for a little extra zing.
Amount Per Serving: Calories: 504 Saturated Fat: 8g Cholesterol: 102mg Sodium: 778mg Carbohydrates: 33g Fiber: 13g Sugar: 10g Protein: 38g