Chicken Fajita Burrito Bowl
This Chicken Fajita Burrito Bowl delivers 38g protein and 389 calories per serving across 6 quick-prepped portions. Stovetop-based batch cooking makes it accessible for lunch rotation or lower-calorie dinner days. Designed for meal prep efficiency when you need filling options that support protein targets without excess calories.
Ingredients
- •Taco Seasoning, Packet (E.G. Old El Paso)(60g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •Lime Juice, Fresh(30g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Bell Pepper
- •Bell Pepper
- •Bell Pepper
- •Yellow Onion
- •Rice, Brown, Long-Grain(720g)
- •Beans, Black, Canned, Drained
- •Guacamole, Store-Bought
- •Sour Cream
Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.
- •Pico De Gallo, Fresh
- •Fresh cilantro leaves
- •Lime
Instructions
- 1Cook the brown rice according to package directions until tender and fluffy, about 45 minutes. Set aside.
- 2While the rice cooks, cut the chicken breast into bite-sized chunks and dice all three bell peppers and the onion into similar-sized pieces.
- 3In a large bowl, whisk together the taco seasoning packet, fresh lime juice, and olive oil. Add the chicken chunks and diced vegetables, tossing until evenly coated.
- 4Heat a large skillet or two medium skillets over medium-high heat until shimmering. Add the chicken and vegetable mixture and cook 12–15 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.
- 5Drain and rinse the black beans, then warm them in a small pot over medium heat for 2–3 minutes, stirring occasionally.
- 6Divide the cooked brown rice evenly into 6 airtight containers while hot. Top each container with equal portions of the cooked chicken fajita mixture and warmed black beans.
- 7Pack the guacamole, sour cream, and pico de gallo in separate small containers alongside each burrito bowl, or distribute them evenly on top before sealing.
- 8Cut the whole lime into 6 wedges and pack one wedge with each bowl. Seal containers and refrigerate for up to 4 days.
Nutrition — Per Serving
389
calories
38g
protein
7g
fat
- Carbohydrates
- 40g
- Saturated fat
- 1.3g
- Sodium
- 663 mg
- Dietary fiber
- 0.0g
6 servings per batch · ~289g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Fajita Burrito Bowl have per serving?
Each serving contains 38g of protein and 389 calories with 7g fat and 40g carbs. The carbohydrate content makes this one of the more carb-forward options in the PrepForge library.
How long does Chicken Fajita Burrito Bowl take to prep?
This is quick prep and batch-makes 6 servings on the stovetop, so you'll have multiple ready-to-eat lunches prepared in one session. All 6 portions are done once the stovetop cooking is complete.
Is Chicken Fajita Burrito Bowl good for muscle gain?
At 38g protein, 389 calories, and 40g carbs per serving, this recipe supports muscle gain with a balanced macro approach that emphasizes carbohydrates for training fuel alongside solid protein intake. The carb content makes it ideal for pre- or post-workout nutrition.
