(Make Ahead) Chicken Fajita Lunch Bowls

Make these chicken fajita lunch bowls for healthy lunches through the week! Inspired by a Mexican bean salad, this recipe combines bell peppers, baked chicken breast and rice with a delicious fajita-vinaigrette.

Meal prep is essential in reducing our meal time stress, saving us money, and helping us eat healthier. Some of our go-to lunches conclude turkey taco lunch bowls or Buddha bowls, as well as these chicken fajita lunch bowls!

overhead view of two chicken fajita lunch bowls

With healthy vegetables, protein and carbs, this is a complete and filling lunch that will fuel your body into the afternoon.

These lunch bowls are simple to prep, and taste great even on day four!

Reasons to ♡ these chicken fajita lunch bowls

  • this recipe makes 4 hearty lunch portions
  • they are eaten cold like a salad
  • you can easily make a vegan version

Don’t forget to pin this post to save it for later!

overhead view of four chicken fajita lunch bowls

Ingredients you’ll need

  • chicken breasts – with olive oil, salt and pepper to prepare; swap for boneless skinless chicken thighs if you’d like
  • basmati rice – this is my favorite rice to use because of the low glycemic index, but feel free to use your favorite rice or alternative grain
  • veggies – fresh yellow, red and orange bell peppers, red onion, and corn kernels for the great fajita flavors and crunch
  • vinaigrette – a spice-filled dressing made with chili powder, paprika, cumin, sugar, lime juice, salt, olive oil, and white wine vinegar

Recipe tips

  • cook and cool your rice before assembling- grab the recipe for great, fluffy rice here!
  • feel free to play around with the veggies: try roasting them first, use your favorite vegetables
  • this is a cold salad recipe. If you’re looking for a warm meal prep fajita recipe check out these Sheet Pan Chicken Fajitas.
  • you can store these lunch bowls in the fridge for up to 4 days, but I do not recommend freezing
  • enjoy these cold or warmed up

Rice safety tips

Rice can be cooked ahead and stored in the fridge for up to 4-6 days when stored properly (source), though I personally have a ‘4-day’ rule.

  • cool and obtain it into the fridge within 2 hours and do not abandon it out at room temperature for extended amounts of time
  • if heating, heat it until steaming hot and only reheat once

side angle view of three chicken fajita lunch bowls

Can I make this low carb?

Swap the basmati rice with protein-wealthy quinoa for a low(er) carb option.

How do I make vegan fajita bowls?

Substitute chicken breasts for black beans or portobello mushrooms to create a delicious vegetarian and vegan-friendly version.

Which toppings do you recommend?

I love enjoying these chicken fajita lunch bowls with a squeeze of fresh lime, guacamole or a few sprigs of fresh cilantro.


I love it when you abandon me a comment listing the modifications you made to the recipe. Here are how some readers changed these chicken fajita lunch bowls up and made them their own:

  • reader Kelsey added chipotle chile powder and fresh chopped jalapenos
  • reader Becky sauteed the onion, red pepper & corn in a small olive oil & served it hot w/a small Mexican cheese & sour cream (vinaigrette on the side)
  • reader Louise marinated the chicken in a Mojo marinade and added cilantro to the rice
  • reader Catie made hers vegetarian with black beans instead of chicken and served with mango salsa

close up view of chicken fajita lunch bowl

Looking for more lunch prep recipes? Try:

Recipe video

Wondering how this recipe comes together? Watch this 1-minute video to see how simple it is to prep! You can find more recipe videos on my YouTube channel.


(Make Ahead) Chicken Fajita Lunch Bowls

Course: Lunch

Cuisine: Mexican

Keyword: chicken, dairy-free, gluten-free, healthy, meal prep

Calories: 479kcal

Servings: 4

Make these chicken fajita lunch bowls for healthy lunches through the week! Inspired by a Mexican bean salad, this recipe combines bell peppers, baked chicken breast and rice with a delicious fajita-vinaigrette.


Prep Time15 mins

Cook Time30 mins

Total Time45 mins


  • Pre-heat oven to 425°F.

  • Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.

  • Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.

  • Allow to rest for 10 more minutes before slicing.

Lunch Bowls:

  • Cook the rice according to package directions. Allow to cool.

  • In a large bowl, combine the rice, bell peppers, red onion and corn.

  • Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.

  • Divide amongst 4 lunch containers, topping with the chicken.

  • Refrigerate until you are alert to serve.

Lunch bowls may be stored in the fridge for up to 4 days. I do not recommend freezing.
To serve
You may enjoy these cold or heated up.

Serving: 1bowl | Calories: 479kcal | Carbohydrates: 41g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Sodium: 180mg | Fiber: 2g | Sugar: 5g

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