Make-Ahead Chicken Fajita Lunch Bowls

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Make-Ahead Chicken Fajita Lunch Bowls are an easy and healthy recipe for weekday lunches away from home.

Hello, there!  Today I am sharing a make-ahead lunch recipe that is tasty and can easily be transported to work or school.  Made with seasoned chicken, vegetables, and quinoa, this recipe is healthy and will keep in the refrigerator until you are ready to serve.

Make-Ahead Chicken Fajita Lunch Bowls is an easy and healthy recipe for weekday lunches away from home.

I can’t believe that it is almost fall and school is already back in session.  To make my life a bit easier, I enjoy meal prepping for the up coming weeks.

MY OTHER RECIPES

This make-ahead chicken fajita lunch bowl is definitely a new favorite recipe.  I love how fresh this recipe tastes and the flavors from Old El Paso chicken seasoning mix, mild salsa, and chopped green chilies are just perfect!

Make-Ahead Chicken Fajita Lunch Bowls... adding the seasoning to the chicken

These Make-Ahead Chicken Fajita Lunch Bowls are delicious and easy to make!

I start by preparing one pound of boneless-skinless chicken breast cut into one inch pieces.  When the chicken is fully cooked, I add Old El Paso chicken seasoning mix for tons of flavor.  By cutting the chicken into small pieces, it helps the chicken cook faster and is easy to put into lunch containers for traveling.

Make-Ahead Chicken Fajita Lunch Bowls... seasoning the quinoa.

Next, I cooked one cup of quinoa in two cups of water on the stove-top according to the directions on the package. Once the quinoa is cooked, I added about one cup of Old El Paso mild salsa.  You can use medium or hot depending on your heat preference.

Make-Ahead Chicken Fajita Lunch Bowls... adding green chilies for an extra kick!

The vegetable mixture is a combination of diced purple onion, red bell pepper, canned corn, and Old El Paso mild chopped green chilies.  I just love the freshness from these components of the dish.

Make-Ahead Chicken Fajita Lunch Bowls... layering the to-go lunch containers

Make-Ahead Chicken Fajita Lunch Bowls is an easy and healthy recipe for weekday lunches away from home.

I like to evenly divide the quinoa, vegetables, and chicken into 4 mason jars in that order.  I like using mason jars because they are small to pack and you can heat the recipe up in the microwave in the jar.

Make-Ahead Chicken Fajita Lunch Bowls... ready for lunch on the go!

If you don’t have mason jars, you can use any container or bowl.  I like to top my make-ahead chicken fajita lunch bowls with chopped fresh cilantro and sour cream.  You could add cheese and more salsa if you like.  These lunch bowls are full of flavor and pretty colors.  I highly recommend this recipe for lunch this week!


Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Make-Ahead Chicken Fajita Lunch Bowls

Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 379 kcal
Author: I Heart Naptime Contributor

an easy and healthy fajita lunch bowl recipe with chicken, vegetables, and quinoa.

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Ingredients

  • 1 pound boneless-skinless chicken breasts diced into 1 inch pieces
  • 1 tablespoon olive oil
  • 1 package Old El Paso chicken seasoning mix
  • 1 cup quinoa
  • 2 cups water
  • 1 cup Old El Paso mild salsa
  • 2 tablespoons red onion diced
  • 1 red bell pepper diced
  • 1 cup canned corn kernels
  • 1 (4.5 ounces) – 4.5 oz can Old El Paso chopped green chilies
  • Toppings:
  • fresh cilantro chopped
  • sour cream

Instructions

  1. Heat a non-stick pan on the stove-top over medium to high heat.  Add olive oil and prepared diced chicken.  Cook until the chicken is no longer pink.  Stir in water and seasoning mix.  Heat to boiling.  Reduce heat; simmer uncovered 3 to 4 minutes, stirring often, until thickened.
  2. In a medium sauce pot, cook 1 cup of quinoa in two cups of water following the directions on the package (every box of quinoa has different cook times).  Set aside at let cool.  Once cooled, add one cup of mild salsa.
  3. In a large bowl combine the red onion, bell pepper, corn, and chopped green chilies and mix together.
  4. Divide the quinoa, vegetable mixture, and chicken into 4 mason jars or lunch containers in that order.  Refrigerate until you are ready to serve.  Heat in the microwave 1:30 minutes to 2:30 minutes depending on you desired temperature.  Top with fresh cilantro and sour cream.
Nutrition Facts
Make-Ahead Chicken Fajita Lunch Bowls
Amount Per Serving
Calories 379 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 676mg 28%
Potassium 963mg 28%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 5g
Protein 32g 64%
Vitamin A 25.9%
Vitamin C 50.4%
Calcium 4.9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Make-Ahead Chicken Fajita Lunch Bowls are an easy and healthy recipe for weekday lunches away from home.

This post was brought to you by Old El Paso. All opinions are 100% my own. Find out more about their products here or connect with them on Facebook

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I Heart Naptime Contributor

This post was written by a guest blogger.

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7 comments on “Make-Ahead Chicken Fajita Lunch Bowls”

  1. I could eat this for lunch everyday! Yum!

  2. Wow!! I love these fajita bowls!! So good!!

  3. What a terrific idea, these sound so flavorful!

  4. Love this for lunch! I need to be better at make-ahead meals, and this recipe gives me hope! It looks fab!

  5. You’ve *bowled* me over with your chicken fajita bowls. Then you knocked me over when you served them in a jar! Brilliant!!!

  6. This is my kind of lunch, and I love that you can make it ahead of time!

  7. I love make ahead lunches! They make the week so much easier!

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