Meal Prep Monday-Chicken Fajita Bowls

Ok I know its Tuesday BUT I was busy yesterday so you get this post today instead!

I LOVE Buddah Bowls…or anything that can be mixed into a big bowl of goodness. That is what inspired this dish and my Meal Prep for this week and let me tell you…these were AMAZING! I actually did NOT get sick of eating this AND I was sad when I had eaten them all. That’s saying something after eating them for 4 days in a row haha.

For breakfast I had 1 package of melba toasts with 2tbs of peanut butter spread between them and a piece of fruit, usually an apple or orange. The melba toast and peanut butter gave me the carb and protein that I need and the fruit is great for giving me a little more fiber and carb as well as balancing my meal and keeping me full longer. For lunch I had my Chicken Fajita Buddah bowls.

I had enough fixins left over for another bowl (minus the chicken) so I added 1/2 an avacado instead. YUMMO!

Ingredients:

• 3 boneless-skinless chicken breasts
• 1tsp Mrs. Dash Southwest seasoning
• 1 jar salsa (I like mild but you can use whatever you want)
• 1 LARGE red onion sliced in skinny strips
• 2 bell peppers sliced in skinny strips
• 3 cups (uncooked) Tru Roots Sprouted Rice and Quinoa blend
• 1 cup frozen corn
• Shredded cheddar cheese
• Cilantro
• Salt and Pepper
• Cooking spray
• 4 bowls or containers that can be put into the microwave to re-heat!

Instructions:

1. Pre-heat oven to 400F or 200C
2. Spray sheet pan with cooking spray and lay the chicken breast in the middle with the sliced peppers on one side and the onion on the other
3. Sprinkle Mrs. Dash Southwest seasoning on both sides of chicken (add any other spices you may want) and salt and pepper on everything, including peppers and onion.
4. Pour salsa, evenly, over the chicken breasts.
5. Bake in the oven until the chicken is cooked through (about 25 minutes).
6. While the chicken cooks, make your quinoa blend by following the directions on the package.
7. Once everything is cooked start layering all of the items together in containers!
8. To layer I start with my quinoa blend (1 cup) in each of the 4 bowls.
9. Put ¼ cup of corn into each bowl on top of the quinoa.
10. Divide peppers and onions evenly between the bowls and put them beside the corn.
11. Then I slice up my chicken and divide that into the bowls.
12. Top with a pinch of cheddar cheese and cilantro (optional).

These will keep for 4-5 days in the refrigerator so stack them up and grab 1 on your way out the door!

I feel like this looks like a lot of steps but I promise its not and it is SUPER easy! Like the easiest recipe I have made while meal prepping! Only 1 pan and 1 pot are used to make the WHOLE THING! You cannot beat that lol

Finished product!!

Are you doing any awesome meal preps? Please share! I am always looking for new ideas 🙂