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Meal Prep fajita rice bowls chicken

Meal Prep Chicken Fajita Rice Bowls

Andrea Toole
The perfect lunch prep in a bowl! These Meal Prep Chicken Fajita Rice Bowls are the perfect way to prep your lunches in advance & they are made as easy as possible using a slow-cooker.
Prep Time 15 mins
Cook Time 3 hrs
Course Main Course

Ingredients
  

Slow-Cooker Chicken Fajitas

  • 1 ½ lbs boneless skinless chicken breasts (about 3 chicken breasts)
  • 4 bell peppers any colour, sliced
  • 1 medium yellow onion, sliced
  • 28 oz can crushed tomatoes
  • 1/4- 1/2 cup low sodium chicken broth or water
  • 1 can green chiles (or sub 1 jalepeno deseeded and diced) optional
  • 3 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp dried cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice

Rice

  • 2 cups cooked brown rice (about 3/4-1 cup uncooked rice)

Herbed Coleslaw

  • 1 bag (~400g) shredded coleslaw mix/shredded cabbage
  • 1/3 cup fresh oregano, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp honey
  • 1 clove garlic, minced
  • 1 jalapeño deribbed and deseeded, diced
  • Pinch salt & pepper

Instructions
 

Make the Slow-Cooker Chicken Fajitas

  • Add the chicken breast to the bottom of the slow-cooker. Add in all the other ingredients except for the lime juice then mix together so the chicken and veggies are all coated.
  • Set to high for 3 hours, or low for 6 hours. While the chicken and veggies cook, you can prep the coleslaw, rice and any other toppings you choose to include.
  • Once it has finished cooking remove the chicken and shred using 2 forks. Return back to the slow-cooker then stir in the lime juice. Taste and add more lime juice, salt and pepper if needed.

Make the Coleslaw

  • Add the shredded cabbage into a medium bowl and mix in the fresh cilantro.
  • In a small bowl or ramekin, add the oil, lime juice, honey, garlic, diced jalapeno, salt and pepper. Whisk together then mix it into the cabbage and cilantro mixture.

Make the Rice

  • Make the rice according to package directions on the stovetop or using a rice cooker. You want about 2 cups cooked rice, which is typically 3/4 cup - 1 cup uncooked rice. Check your package directions as it will differ depending on the type and brand.

Construct the Fajita Rice Bowls

  • For a grab and go lunch, divide the cooked rice between 4 containers and top with the fajita mixture. Store in the refrigerator. Reheat in the microwave just before eating, then top with some of the coleslaw.
    Top with cherry tomatoes, salsa, avocado or any toppings of choice! Enjoy!

Notes

Optional Toppings:
Diced avocado
Plain greek yogurt or sour cream
Salsa
Hot sauce
Halved Cherry tomatoes
Lime wedges to use before eating
Fresh cilantro for garnish.