Chicken fajita bowl for lunch? Don’t mind if I do! This delicious, low carb salad will have you looking forward to lunch again. 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. Like these Mediterranean chicken meal prep bowls, healthy eating doesn’t have to be bland or boring.
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Low carb 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?
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. With a little tweak, you can even make these keto-friendly.
Making your own chicken fajita meal prep at home is better than going to your favorite “fast casual” restaurant every day. For roughly the same amount of money that you spend on one or two lunches there, you can feed yourself for an entire week.
How to plan your meal prep
If Sundays are exceptionally busy for you, break up the prep into even smaller tasks to make it manageable. For example, do all of the cooking (like chicken breasts) on Saturday, then do all of your chopping up the next morning. Assembly can be another task that you tackle later in the day.
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.
Make sure you have a list of what you’ll need before you go to the store. This sounds obvious, but we’ve all done it. The other thing we all overlook is containers. Make sure you have clean containers ready to go.
There is nothing worse than getting everything ready and then realizing you have nowhere to store it.
These Moroccan chicken meal prep bowls are another option we have in the rotation. The easiest way to stay on track is planning. It can be a chore to get your routine established, but keeping a few staples on hand helps.
The other key is being flexible – if the romaine doesn’t look good that week, swap it out for a spring mix of baby lettuce or baby spinach. Switch it up every week or every few days so you don’t get bored. With summer right around the corner, fresh vegetables will be plentiful!
Another helpful tip is keeping a few pantry items in the cupboard, like canned beans, canned chickpeas and dried legumes. They are a great source of protein and you didn’t have to leave the house to prep your food.
Get creative, find what works for you and use this recipe as is, or change it up and make it your own! Happy eating!
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Used in this recipe:
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?
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.
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Amount Per Serving: Calories: 504Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 129mgSodium: 758mgCarbohydrates: 33gFiber: 12gSugar: 10gProtein: 50g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Originally published 4/18/17, most recent update 5/2/20