· Kata

High-Protein Chicken Fajita Bowl Easy & Healthy Meal

This high-protein chicken fajita bowl is packed with bold flavour, lean protein, and fresh veggies—perfect for meal prep or a quick healthy dinner.

Looking for a healthy, high-protein dinner that’s anything but boring? This Chicken Fajita Bowl is bursting with flavour, super easy to prep, and made with wholesome ingredients like lean chicken, bell peppers, and fresh lime. It’s perfect for clean eating, lunch prep, or a quick weeknight dinner.

Servings: 2 - Prep: 10 min - Cook: 20 min - Total: 30 minutes

Ingredients

  • 250g chicken breast, cut into strips

  • ½ Tbsp olive oil

  • ½ Tbsp lime juice

  • ½ tsp chilli powder

  • ½ tsp ground cumin

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ¼ tsp onion powder

  • ½ tsp salt

  • Black pepper to taste

  • ½ red bell pepper, sliced into 1cm strips

  • ½ green bell pepper, sliced into 1cm strips

  • ½ small onion (yellow or white), thinly sliced

  • 2 garlic cloves, minced

  • ½ Tbsp chopped fresh cilantro (for garnish)

  • ¼ lime, cut into wedges (for serving)

Instructions:

Marinate the Chicken:

In a bowl, mix chicken strips with olive oil, lime juice, chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat and let sit for 10–15 minutes.

Cook the Chicken:

Heat a skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.

Sauté the Veggies:

In the same pan, add sliced onions and bell peppers. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 more minute.

Combine & Serve:

Return the chicken to the pan. Stir to combine and heat through. Serve with chopped cilantro, black beans, avocado and lime wedges.

Optional: Serve over rice, quinoa, or in a tortilla for a full meal!

Tips & Tricks for Making the Perfect Chicken Fajita Bowl

Use Chicken Thighs for Extra Juiciness

If you prefer a richer flavour, substitute chicken breast with boneless, skinless chicken thighs. They’re slightly higher in fat but incredibly juicy and flavorful.

Slice Veggies Evenly

Cut bell peppers and onions into even-sized strips (about 1cm thick) to ensure they cook at the same rate and stay slightly crisp for that fajita-style bite.

Don’t Overcrowd the Pan

Cook the chicken in a single layer so it gets a nice sear. If needed, cook in batches to avoid steaming the meat.

Let the Chicken Rest Before Slicing

After cooking, let the chicken rest for a couple of minutes before slicing. This helps lock in the juices and keeps the chicken tender.

Meal Prep Friendly

Make a big batch and store in airtight containers for up to 4 days. Keep toppings like avocado and sauces separate until ready to eat.

Customise Your Bowl

Swap brown rice with quinoa or cauliflower rice for a low-carb option. Add toppings like shredded cheese, salsa, Greek yoghurt, or hot sauce for extra flavour.

Use Leftovers Creatively

Turn leftover chicken and veggies into fajita wraps, quesadillas, or taco filling for a quick second meal.

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