Easiest Chicken Fajita Bowls With Brown Rice

I used to be the pickiest eater in the world. No joke, up until age 16, I lived on grilled cheese, breaded chicken and pizza. If my mom wanted to get me to eat lettuce, she had to put honey on it.

Honey on LETTUCE.

Today, that sounds gross to me. (But I’d probably still eat it.)

I started getting more adventurous with food around the same time I started working out. I was never in bad shape, but all that exercise just made me hungry. Chicken nuggets weren’t going to cut it anymore.

By the time I got to college I trained myself to just try everything that smelled good. Cooking helped me expand my taste in food even more! Life is a lot better now that I’m no longer a picky eater. I  used to internally freak out in restaurants, hoping there’d be some plain pasta with butter on the menu.

The only thing I won’t eat is pork. But that’s just because I was brought up in a kosher household. Now you know why none of my meals have any type of pork in them!

(Please don’t try to convince me to like bacon. It’s just never going to happen.)

Anyway, as a home cook, I’m still learning to make new dishes — even the basic ones.

Believe it or not, this is the first time I have ever made chicken fajitas.

I’m almost embarrassed because I love Mexican food so much!

I was inspired to make them after watching this Buzzfeed Tasty video.

I don’t have a slow cooker. But the ingredients for fajitas looked easy enough to just throw them in the oven!

Now that I’ve made them once, they’re absolutely going to become a lunch staple. The chicken in this recipe (not Buzzfeeds — mine) has a ton of flavor. Roasted peppers actually fall under the category of comfort food. And brown rice goes with just about anything. It’s what makes this dish even more filling.

I’m writing this about an hour after eating one of these bad boys, and I feel more energized than usual. That’s saying a lot for 2 pm on a Thursday after a long week.

About this recipe:

  • It has chicken in it, but you can easily make it vegetarian or vegan (I tell you how below).
  • This would also be a perfect weeknight dinner that you could make extra for leftovers.
  • This recipe makes three servings but you can easily double it if you’re cooking for 2 people.
  • You only need a pot and a baking sheet to make this.
  • These fajita bowls cost around $9 to make!

Enjoy and make sure to check out other Workweek Lunch approved recipes that are cheap, healthy and won’t put you into that post-lunch slump at work.

PS – You can watch my meal prep every week on my Snapchat! My username is Pizza468 (don’t ask).

Print Recipe
Easiest Chicken Fajita Bowls With Brown Rice
This basic but tasty recipe is perfect to pack and bring to work. It has the perfect balance of protein, veggies and carbs to power you through the day without throwing your body and brain into a slump. You can easily make this fajita bowl vegetarian by swapping out chicken for tofu, chickpeas or beans of your choice! These fajita bowls keep well in the fridge for four days and taste great after reheating in the microwave for a minute and 30 seconds.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Servings
lunches
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Servings
lunches
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Start cooking the rice according to the package. It's best to start this first because brown rice usually takes 40 minutes!
  3. Combine the cumin, cayenne, garlic powder, oregano, salt and pepper in a bowl and set aside.
  4. Prepare a large baking pan or dish with foil or cooking spray (whatever you prefer). Add the pieces of chicken and chopped veggies to it. Add olive oil to the veggies.
  5. Cover the veggies and chicken with the spice mixture and toss in the pan to coat evenly, then place the sheet on rack in the middle of the oven.
  6. After 15 minutes, the peppers and onions should be done! Remove the sheet from the pan and divide the veggies evenly between three microwave safe containers - whatever you pack your lunch in for work. Then put the pan with just the chicken back in the oven for another 10 minutes.
  7. Check on the rice. If it's done, divide it evenly into your three containers next to the veggies.
  8. When the chicken is finished cooking, cut through a thick piece to make sure it's cooked all the way through. You'll know it's ready if it doesn't look pink or raw inside. When it's done, divide the pieces of chicken evenly into your three containers.
  9. Optional: add sliced lime and chopped avocado to each container. Tip: you should add the chopped avocado the day of eating so it doesn't get brown!
    chicken fajita bowl with rice and peppers
  10. At work, heat this bowl up in the microwave for a minute and 30 seconds. Enjoy!
Recipe Notes

Want to receive recipes like this AND the best meal prep hacks out there? Subscribe today. You'll immediately get my meal planning grid that I use every week, without fail, to easily plan, cook and eat healthy food.



 

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *