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Chicken Fajita Lunch Bowls
Make these lunch bowls ahead of time and have your work lunches ready for the week!
Course
Main Dish
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
People
Ingredients
Chicken
2
chicken breasts
1
tablespoon
olive oil
salt and pepper
to taste
Lunch Bowl
3/4
cup
basmati rice
uncooked
2
bell peppers
sliced into strips
2
tablespoons
red onion
diced
1
cup
corn kernels
1
teaspoon
chili powder
1/2
teaspoon
paprika
1/2
teaspoon
ground cumin
1
tablespoon
sugar
1
tablespoon
lime juice
1/4
teaspoon
salt
3
tablespoons
olive oil
3
tablespoons
white wine vinegar
Instructions
Chicken
Pre-heat oven to 425°F.
Place the chicken breasts in a small baking dish, sprinkle with salt and pepper, and drizzle with olive oil. Turn to coat.
Bake for 10 minutes, turn the chicken, then bake for another 10-15 minutes (depends on the size of your chicken breasts), until cooked through.
Allow to rest for 10 more minutes before slicing.
Lunch Bowls
Cook the rice according to package directions. Allow to cool.
In a large bowl, combine the rice, bell peppers, red onion and corn.
Shake together the vinaigrette and add to the bowl. Toss to coat everything completely.
Divide amongst 4 lunch containers, topping with the chicken.
Refrigerate until you are ready to serve.
Notes
Recipe from here:
https://sweetpeasandsaffron.com/chicken-fajita-lunch-bowls/