High-Protein Chicken Fajita Bowl
This high-protein chicken fajita bowl features tender grilled chicken, sautéed bell peppers and onions, brown rice or quinoa, and fresh toppings. It’s a balanced, nutrient-rich meal perfect for lunch, dinner, or meal prep for fitness enthusiasts.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 bowls
Ingredients
Chicken
2 boneless, skinless chicken breasts, sliced
1 tbsp olive oil
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
¼ tsp cumin
Salt & pepper
Veggies
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
1 tsp olive oil
Salt & black pepper
Grain Base
1 cup cooked quinoa or brown rice
Toppings
¼ avocado, sliced
2 tbsp Greek yogurt (or low-fat sour cream)
Fresh cilantro, chopped
Lime wedges
Instructions
Cook the Chicken
Toss chicken with olive oil, paprika, chili powder, garlic powder, cumin, salt, and pepper.
Grill or pan-sear over medium-high heat 5–6 minutes per side until cooked through.
Saute the Veggies
Heat 1 tsp olive oil in a skillet.
Saute bell peppers and onions for 5–6 minutes until slightly charred but still crisp.
Season with salt and pepper.
Assemble the Bowl
Place quinoa or rice in bowls.
Top with chicken and sautéed vegetables.
Add avocado slices, a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime.
Notes & Tips
For extra protein, add black beans or chickpeas.
Chicken can be marinated ahead for more flavor.
Mild and flavorful—skip chili powder for a non-spicy option.
Perfect for meal prep—store chicken and veggies separately for up to 3 days.
Frequently Asked Questions
Can I use frozen veggies?
Yes—but saute a bit longer to remove excess water.
Can I make this vegan?
Swap chicken with tofu, tempeh, or chickpeas and yogurt with dairy-free alternative.
Can I turn this into a fajita wrap?
Yes—use a whole-wheat tortilla instead of the bowl base.
Nutritional Information
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 8 g