Chicken Fajita Meal Prep

Name: Chicken Fajitas Meal Prep
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup long grain rice; 1 tablespoon olive oil; 1 small onion (diced); 3 tablespoons tomato paste; 1 small jalapeño (seeded and diced); 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon salt; ½ teaspoon black pepper; 1 ½ cups water; 2 tablespoons olive oil; 2 tablespoons + 2 teaspoons Fajita seasoning (divided); 1 tablespoon lime juice; 4 (6-ounce) boneless skinless chicken breasts (cut into 1 inch strips); 3 medium bell peppers (thinly sliced); 1 medium onion (thinly sliced)

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Chicken fajitas bowl divided into 4 meal prep containers with lemon, chicken, peppers, and onions.

My Chicken Fajita Meal Prep is So Good!

One of my friends was telling me how much money they spend buying lunch out every week and I was shocked! She said she couldn’t find the time to make lunches during the week, but absolutely would if it was something she could make ahead on a Sunday. This inspired me to create my chicken fajitas meal prep!

With this recipe, in less than an hour you’ll make 4 lunches (that’s, like, just over 10 minutes per lunch!). Like any good chicken fajita recipe, this make-ahead version includes plenty of peppers and spiced strips of chicken. Honestly, though, the rice part of this recipe might be my favorite—it has chiles, tomato, cumin, and onion! And if you have a favorite fajita topping, feel free to add it to these bowls. I’ve tried chopped cilantro, diced onion, crumbled queso fresco, and guacamole.

Ingredients You’ll Need

Ingredients for recipe: bell peppers, spices, tomato pasta, rice, onion, lime, jalapeno, onion, chicken breast and oil.

Long grain white rice: Basmati or jasmine rice work, make sure to read the package instructions for cooking!
Olive oil: You can use avocado, or another vegetable oil instead.
Onion: You’ll use a diced onion in the rice and a sliced one for the chicken and veggies. I prefer yellow or white onions for this!
Tomato paste: This adds a concentrated, tomatoey flavor. You can leave it out, but it won’t taste the same and as far as a substitution goes there really isn’t one for tomato paste.
Jalapeño: You can use another chile pepper, like serrano. Instead of fresh chile, use ¼ teaspoon of red pepper flakes or cayenne pepper.
Chili powder and cumin: Optional, but I highly recommend adding!
Water: If you want, you can substitute vegetable stock or chicken stock for the rice-cooking liquid.
Fajita seasoning: Any kind works! You can also use a homemade taco seasoning as well.
Lime juice: You’ll need ½ of a lime for 1 tablespoon of lime juice.
Chicken breasts: You can substitute 24 ounces of boneless skinless chicken thighs.
Bell peppers: Any color is fine—use what you like.

Popular Additions

Add fresh herbs. Top the fajitas off with chopped, fresh cilantro or parsley.
Make it veggie-packed. In addition to the bell peppers, you could add a cup or two of frozen, thawed corn or fresh spinach.
Top it with cheese. I suggest crumbled queso fresco, grated cheddar or pepper jack!
Add a pickle. Pickled red onions are one of my favorite fajita (and beef taco!) toppings.

How to Make Chicken Fajita Meal Prep

Chopped veggies, spices, tomato paste, and uncooked rice in a skillet before mixing. — **Step 1:** Add the onions to a skillet and sauté until they soften slightly. Add the rice along with the tomato paste, jalapeno peppers, chili powder, cumin, salt, and pepper.

After tossing together well. — **Step 2:** Stir until the rice is coated with the tomato paste and spices.

After liquid is added to rice mixture. — **Step 3:** Add the water and bring the mixture to a boil uncovered. Stir the rice to evenly distribute it.

Fully cooked spanish rice in a skillet. — **Step 4:** Lower the heat, cover with a lid, and cook. Let rest, then fluff the rice with a fork.

Chicken marinade ingredients in a bowl before mixing. — **Step 5:** Whisk the olive oil, fajita seasoning, and lime juice together in a large bowl.

After tossing chicken tenders with marinade. — **Step 6:** Add the chicken to the marinade and let it sit.

Seasoned chicken tenders in a skillet before cooking. — **Step 7:** When ready to cook the chicken, heat a large skillet. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade).

Seasoned meat after cooking in a skillet. — **Step 8:** Cook the chicken until almost cooked through and golden brown. Remove from the skillet.

Onions added to pan after removing cooked chicken. — **Step 9:** Add the onions and remaining marinade to the same pan and cook.

Skillet chicken fajitas recipe. — **Step 10:** Add the sliced bell peppers, return the chicken to the skillet and cook with the onions until they slightly soften and the chicken is warmed through.

My Best Chicken Fajita Meal Prep Tips

Seed the jalapeño. Unless you like a lot of spice, make sure to de-seed the jalapeño, since that’s where the pepper’s heat is! I like the cut off the jalapeño’s stem, then slice it in half and use a spoon to scoop out the seeds.
Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to make sure it browns evenly without steaming.
Slice Veggies Thinly: Thinly slicing the bell peppers and onions ensures they cook quickly and evenly.
Rinse the rice. This helps remove excess starch so the rice cooks up into distinct grains (read: fluffy!).
Don’t skip the marinade time. Even just 10 minutes of marinating adds a lot of flavor to the chicken.

Recipe Help & Common Questions

How do I store and reheat chicken fajita meal prep?

Use Divided Containers: If you prefer to keep the rice separate from the chicken and veggies, use divided meal prep containers.
Cool Completely Before Storing: Let the meal prep containers cool to room temperature before sealing them to avoid excess condensation, which can make the food soggy.
Reheating: Microwave each portion on medium power to avoid drying out the chicken, or reheat in a skillet for fresher-tasting results.
Add Fresh Toppings Before Serving: When ready to eat, top your meal with fresh lime wedges, avocado slices, or a dollop of sour cream for extra flavor and texture.

Can I bake the chicken and veggies instead of cooking on the stove?

Yes! Preheat your oven to 425°F. Spread the marinated chicken, onions, and peppers on a sheet pan and bake for 15–20 minutes, flipping halfway through. I actually have an entire recipe for making Sheet Pan Chicken Fajitas if you want more help here.

What do I do if I accidentally toss the rest of the marinade?

I would just add a squeeze of lime juice, a teaspoon or two of fajita seasoning, and salt to taste to the pepper-onion mixture.

Meal prep container filled with chicken fajitas and rice.

More Meal Prep Recipes:

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