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Chicken fajita bowls with brown rice

Chicken fajita bowls with brown rice

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When planning your meals for the week ahead choose a balanced lunch with whole grains, lean protein and plenty of veg. These food groups are high in protein and dietary fibre, which will help keep you feeling fuller for longer and help prevent afternoon sugar cravings. 
Capsicum is critical to fajitas, not only does it add great taste and texture, it is also a good source of vitamin C, each fajita bowl will provide the average Australian with over 55% of their RDI (recommended dietary intake) for this essential vitamin. 
Serves - 6
Prep time - 30 minutes 
Cook time - 20 minutes 
Gluten free 
Dairy free 
Nut free 


Chicken fajita bowls with brown rice an easy meal prep lunch

An easy meal prep lunch, chicken fajita bowls with brown rice are a source of protein, dietary fibre & vitamin C.



  • 2 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • ½ lime, juiced
  • 600g chicken breast, thinly sliced
  • 1½ cups brown rice
  • 1 brown onion, diced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • ½ cup canned diced tomatoes
  • 2 tbsp red wine vinegar
  • 2 x 400g cans black beans, drained
  • 2 avocadoes

How to make

1. Combine 1 tablespoon of oil, the paprika, coriander, oregano, garlic and lime juice in a small dish. Add chicken pieces and coat well. Set aside to marinate for 30 minutes.  

2. Whilst the chicken is marinating, cook brown rice as per packet instructions.  

3. Heat remaining oil in a medium saucepan over moderate heat. Add onion and capsicums, cook for 3 minutes or until capsicum has softened. Add marinated chicken pieces and cook for a further 5 minutes. Add diced tomato and simmer for 10 minutes, or until the sauce has thickened. Deglaze with red wine vinegar prior to removing from heat.  

4. To assemble, divide the cooked brown rice amongst the six containers, add black beans to containers and then add fajita mix.  

5. When serving, add one third of avocado to each fajita bowl. 

  • Prepared fajita bowls can be stored in refrigerator for up to three days
  • Fajita bowls can also be frozen and then defrosted overnight prior to serving
  • All fajita bowls will taste best when reheated in microwave for roughly 1.5 minutes
  • Avocados oxidise and turn brown after they are cut. To avoid this, only slice your avocado when serving and not beforehand

Nutritional information

Kilojoules 1935kJ Protein 20.1 g
Carbohydrates, total
- sugars, total
59.6 g
5.6 g
Fat, total
- saturated fat
13.1 g
2.5 g
Sodium 340 mg
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Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits