5 from 5 votes
Review Recipe


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Holly Nilsson
Course Dinner
Cuisine American
With simple make ahead ideas like these Fajita Meal Prep Bowls, eating great all week is as easy as opening the fridge to grab a dish!
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  • 3 cups cooked rice white or brown
  • 1.5 lbs chicken breasts about 3
  • 4 bell peppers any color
  • 1 onion
  • 1/4 cup olive oil
  • 1/2 cup salsa
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • cheddar cheese
  • Tomatoes
  • Green Onions
  • Salsa
  • Cilantro
  • Sour Cream
  • Avocado
  • Lime

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  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine olive oil and seasonings. Set aside.
  3. Cut chicken into 1″ pieces. Toss with half of the olive oil mixture.
  4. Cut bell peppers into strips and cut onions into thin slices. Toss vegetables with remaining olive oil mixture.
  5. Place on a parchment lined pan and bake 20-22 minutes, or until cooked through, stirring after 10 minutes.
  6. Serve with desired toppings or follow meal prep instructions below.
  1. Lay out 6 containers (I use these). Place 1/2 cup rice in each container. Divide the rice, chicken, vegetables, cheese and salsa evenly between the containers.
  2. Top with desired toppings and seal. Refrigerate up to 4 days or freeze.
  3. To reheat, microwave 2.5 minutes (or 3.5 minutes if frozen).

Recipe Notes

*Calories are calculated without the optional toppings.
Keyword fajita bowls