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–+ servings
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5 from 1 vote

Chicken Fajita Bowls

Delicious chicken fajita bowls filled with chicken, bell peppers, and onions. Pair with your favorite side and fajita toppings!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: 10 ingredients or Less, Gluten Free, Lunch/Dinner Recipes, Macro Friendly Recipes, Meal Prep, Recipes
Cuisine: Mexican
Diet: Low Calorie
Servings: 5 bowls
Author: Krista Pool

Equipment

Ingredients

  • 25 ounces boneless skinless chicken breasts or tenders
  • 1/2 red bell pepper sliced (100g)
  • 1/2 orange bell pepper sliced (100g)
  • 1/2 yellow bell pepper sliced (100g)
  • 1/2 red onion sliced (140g)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • salt & pepper

Instructions

  • Preheat the oven to 425 degrees and arrange 5 oven safe containers on a cookie sheet.
  • Divide the bell peppers and onions evenly among the 5 containers. Next add 5 ounces of chicken to each container. Drizzle 1 tablespoon of olive oil evenly amongst the 5 containers. Sprinkle with the taco seasoning, salt, and some pepper.
  • Place into oven and bake for 25 minutes, or until the chicken has reached an internal temperature of 165 degrees.
  • Let cool, cover, and store in the refrigerator for up to 5 days.

Notes

  • Pack with your favorite side: tortilla, chips, salsa, sour cream, guacamole, etc.
  • Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Chicken Fajita Bowls to log in your food diary.
  • Add extra veggies to get in some extra micronutrients!
  • Freeze a few if you won’t eat them in time. Store in the freezer up to 30 days. 

Nutrition

Serving: 1bowl | Calories: 181kcal | Carbohydrates: 4.3g | Protein: 28.1g | Fat: 6.8g