Chicken Fajitas Meal Prep Bowls with Rice and Peppers
Cooked rice and seasoned chicken with peppers divide into four shallow meal prep bowls, with earlier rice storage counted.
Equipment
- Wide skillet
- Four shallow meal containers
- Measuring cup
- Instant read thermometer
Ingredients
Chicken and vegetables
- 2 tablespoons olive oil Divided
- 1 pound boneless skinless chicken breast 1/2 inch strips
- 2 tablespoons fajita seasoning Halfchicken/halfvegetables
- 3 medium bell peppers 1/4 inch strips
- 1 small onion Thinly sliced
Rice
- 2 cups cooked rice Measured after cooking;known storage history
Instructions
- Use the first tablespoon oil across two chicken loads and half the seasoning. Cook half inch strips to 165 degrees F.
- Sauté peppers and onion in the second tablespoon oil with remaining seasoning 8 to 10 minutes. Return chicken and heat to 165 degrees F.
- Measure two cups cooked rice and put half a cup in each shallow container. Reheat refrigerated rice separately to 165 degrees F for hot bowls.
- Share filling across four bowls. Serve or refrigerate promptly, date and use within 3 days including prior rice storage.
Notes
Substitutions: Rice is measured after cooking and must have a known storage history.
Tips: Oil and seasoning are divided between stages. Assembly does not reset rice storage age.
Storage: Refrigerate up to 3 days including prior rice age, or freeze promptly up to 2 months. Reheat throughout to 165 degrees F.