Chicken Fajita Meal Prep Lunch Bowls #healthy #lunch

I'm plainly a feast prep fan now. We prepared these chicken fajita supper prep lunch bowls a weekend ago and from that point forward snacks have turned out to be delightfully simple. The minute we delved into these, we all had this saaaaay whaaaat look on our countenances that can't be clarified in words. You simply need to taste it to trust it!

I've rolled out certain improvements from the manner in which I cooked and prepared all my other supper prep formulas since we made them astound contributions from every one of you for our chicken burrito feast prep boxes.

I cooked these chicken fajitas and peppers on a skillet however you can simply utilize entire chicken bosoms or thighs, season them and flame broil them. When they are barbecued, you can cut them for these feast prep bowls. Same with the veggies!

For flavoring these chicken fajitas and peppers, I like to utilize a mix of bean stew powder, cayenne pepper, ground dark pepper, cumin and salt.

Also try our recipe Turkey Taco Bowls with Cauliflower Rice Meal Prep

Chicken Fajita Meal Prep Lunch Bowls are teamed with cilantro lime quinoa and is a healthy, tasty, fast recipe to make lunch prep for weekdays super easy! Substitute chicken with beef or shrimp. Gluten free and dairy free.

INGREDIENTS
for the fajita seasoning

• 1 tablespoon Chilli Powder
• 3/4 teaspoon Cayenne Pepper
• 1 teaspoon Cumin Powder
• 1 teaspoon ground Black Pepper
• 1 teaspoon Salt
• for the quinoa
• 1 cup Quinoa
• 1/4 teaspoon Salt
• 1/4 cup Cilantro
• 2 teaspoons Lime Juice

for the chicken and peppers

• 2 tablespoon Olive Oil
• 1 teaspoon minced Garlic
• 1 tablespoon Lime Juice
• 6 boneless, skinless Chicken Thighs (cut into thin strips)
• 1/2 teaspoon Salt
• 2 Red Bell Peppers, deseeded and sliced
• 2 Yellow Bell Peppers, deseeded and sliced
• 1 Green Bell Pepper, deseeded and sliced
• 1 large Onion, sliced
• other toppings
• Diced Avocados
• Lime Wedges
• Guacamole

INSTRUCTIONS
chicken fajita

1. To make the fajita seasoning, mix together chilli powder, cayenne pepper, cumin powder, ground pepper and salt in a bowl and set aside.
2. Start by adding half the fajita seasoning, minced garlic, lime juice and 1/2 teaspoon salt to the chicken. Set aside for 10 minutes.
3. Heat olive oil in a pan and add the chicken to the pan and cook for 10-12 minutes till the chicken is cooked through and slightly crispy.
4. Remove the chicken on a plate, and add onions and bell peppers to the pan. Add the remaining fajita seasoning and stir fry for 3-4 minutes on high heat.

cilantro lime quinoa

1. Meanwhile start cooking the quinoa. Start by washing it a few times in cold water. Add quinoa, two cups water and 1/4 teaspoon salt to a saucepan and bring it to a boil. Simmer and cook for 15-20 minutes till the quinoa is cooked through and soft and fluffy. Once the quinoa is cooked through, add lime juice and cilantro and mix.
2. assembling the meal prep bowls
3. To assemble the chicken fajita meal prep lunch bowls, divide quinoa evenly into the bowls. Divide the chicken and peppers on top. Let them cool slightly before placing the lids on top and refrigerating.
4. To serve, remove the lid on the containers and heat them in the microwave. Top with your favourite topping and enjoy!

NOTES
Please remove the lid of the boxes before microwaving

Read more our recipe Gluten Free Potstickers

For more detail : https://bit.ly/2wrJpcA