Spicy Grilled Chicken Fajita Bowls

A Fiesta of Flavor and Protein

Craving something bold, healthy, and easy to prep for the week? These Spicy Grilled Chicken Fajita Bowls are here to spice up your meal game! Juicy chicken breasts get a smoky, fiery kick, paired with colorful bell peppers and onions, all served over hearty brown rice. Top it off with a dollop of Greek yogurt for creamy coolness, and you’ve got a high-protein meal that’s as delicious as it is practical. Let’s fire up this recipe and get your containers ready!

Ingredients (Serves 4)

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breast (sliced into strips)
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• Optional: ¼ tsp cayenne pepper (for extra heat)
• For the Veggies:
• 2 bell peppers (any color, sliced into strips)
• 1 large onion (sliced)
• 1 tbsp olive oil
• Salt and pepper to taste
• For the Base:
• 2 cups cooked brown rice (about ¾ cup dry, cooked per package)
• Optional: ¼ cup Greek yogurt (plain, non-fat or 2%) per serving
• Optional: fresh cilantro and lime wedges for garnish

Instructions

1. Season the Chicken: In a large bowl, toss the chicken strips with 1 tbsp olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne (if using). Let it sit for 10-15 minutes to soak up the flavors—or overnight in the fridge if you’re prepping ahead.
2. Grill or Cook the Chicken: Heat a grill pan (or regular skillet) over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side until nicely charred and cooked through (internal temp of 165°F). Remove and set aside.
3. Sauté the Veggies: In the same pan, add 1 tbsp olive oil. Toss in the sliced bell peppers and onion, season with salt and pepper, and cook for 5-7 minutes until softened and slightly charred. Stir occasionally for that fajita sizzle.
4. Prep the Rice: While everything cooks, fluff your cooked brown rice with a fork. If you’re making it fresh, start it early—it takes about 40 minutes on the stove.
5. Assemble the Bowls: Divide the brown rice into four meal prep containers. Top each with a portion of chicken strips and a generous scoop of the pepper-onion mix. Add a dollop of Greek yogurt on top, and sprinkle with chopped cilantro and a squeeze of lime if you’re feeling fancy.

Nutrition (Per Serving, Approx.)

• Calories: 450
• Protein: 40g
• Carbs: 40g
• Fat: 10g

Note: Macros can vary based on rice portion or if you skip the yogurt. Adjust to fit your goals!

Why We Love This Recipe

These fajita bowls bring the heat and the protein—40 grams per serving to keep you strong and satisfied. The smoky spices and grilled vibes make it feel like a treat, but it’s light enough to align with your health goals. Plus, the chicken and veggies hold up great in the fridge, so you’re set for days of tasty lunches or dinners.

Meal Prep Tip

Slice the chicken and veggies the night before to save time. Store them raw in separate containers with the spice mix on the chicken, then cook everything fresh when you’re ready. Reheat in the microwave for 2-3 minutes, and they’ll taste just as good as day one. Pro move: keep the Greek yogurt separate until serving to avoid sogginess.

Customize It

• Milder Version: Skip the cayenne and cut back on chili powder.
• Low-Carb Swap: Use cauliflower rice instead of brown rice.
• Extra Crunch: Add a handful of crushed tortilla chips right before eating.

Ready to bring some sizzle to your week? Whip up these Spicy Grilled Chicken Fajita Bowls and let us know how they turn out! Tag us with your creations—we’re dying to see your fajita flair.

Happy prepping!