Go Back
+ servings
Print Recipe
5 from 1 vote

Chicken Fajita Meal Prep Bowls

Meal prep is a snap when you use Tyson® Grilled & Ready® Fully Cooked Grilled Fajita Chicken Strips to make these delicious fajita bowls. Top with your favorite toppings and store in the fridge to use throughout the week.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: dinner, Lunch, main dish
Cuisine: Mexican
Servings: 5 servings
Calories: 827kcal
Author: Lindsey Johnson
Cost: $15


  • Skillet
  • 5 meal prep containers


  • 4 cups cooked quinoa or brown rice cooled
  • 2 tablespoons avocado or olive oil
  • 1 medium red onion halved and thinly sliced
  • 3 bell peppers any color, thinly sliced
  • 1 22-ounce bag Tyson® Grilled & Ready® Fully Cooked Grilled Fajita Chicken Strips
  • 1 tablespoons fajita seasoning
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 5 tablespoons queso fresco or cotija cheese crumbled
  • For serving: Crema Mexicana or sour cream lime wedges, cilantro, sliced avocado, thinly sliced green onions


  • Heat a large skillet over medium-high heat. Add oil to the pan and heat for 30-60 seconds. Add sliced red onion and bell peppers to the pan. Sauté for 5-10 minutes, or until the veggies are turning golden on the edges and are cooked to desired doneness. (I prefer tender-crisp.) Remove from heat.
  • Add the Tyson Grilled & Ready Fully Cooked Grilled Fajita Chicken Strips to the pan. Sprinkle everything with the fajita seasoning and squeeze fresh lime juice over the top. Toss well. The residual heat from the veggies and the pan will warm up the chicken strips. Taste and add salt and pepper, if needed. Let cool to room temperature.
  • To assemble the meal prep bowls: Have the containers ready. Divide the quinoa evenly between the five containers; about 3/4 cup each. Divide the chicken and vegetable mixture evenly between the containers. Sprinkle 1 tablespoon crumbled cheese on top of each bowl. Top with desired toppings. (Avocado is best added just before or the same day the bowl will be eaten.) Cover tightly and refrigerate until ready to serve.
  • To serve: reheat in microwave, if desired, or eat chilled.


  • For extra flavor, cook quinoa or rice in chicken or vegetable broth.
  • Add in mushrooms or extra veggies such as zucchini or butternut squash if desired.
  • Sour cream can be substituted for Mexican crema.
  • Monterey Jack, cheddar, a Mexican blend, or another Mexican cheese can be substituted for the cotija or queso fresco.
  • Add avocado just before serving or on the day off; toss with lemon or lime juice to help keep the avocado from turning brown.


Calories: 827kcal | Carbohydrates: 125g | Protein: 41g | Fat: 13g | Cholesterol: 96mg | Sodium: 193mg | Potassium: 817mg | Fiber: 6.5g | Sugar: 4.5g | Calcium: 79mg | Iron: 4mg