Chicken Fajita Fried Rice Meal Prep

Ingredients

• 3 cups Cooked Rice (prefer leftover rice, chilled)
• 2 lb Boneless Skinless Chicken Thighs (cut into thin 1/4‑inch strips)
• 2 Tbsp Olive Oil (neutral oil works as well)
• 1 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (ground)
• 2 tsp Garlic Powder
• 2 tsp Chili Powder
• 1 tsp Paprika
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 piece Medium Onion (about 200 g, thinly sliced)
• 1 piece Red Bell Pepper (about 150 g, thinly sliced)
• 1 piece Green or Poblano Pepper (about 150 g, thinly sliced)
• 3 cloves Garlic Cloves (minced to make 1 Tbsp)
• 2 Tbsp Cilantro (roughly chopped, optional garnish)
• 5 pieces Lime Wedge (for serving, optional)

Instructions

1. Prepare Rice (night before)

   Cook 1 ½‑2 cups dry rice, cool, and refrigerate so it dries out. This can be done the night before to achieve the best fried‑rice texture.

   Time: PT5M

2. Make Marinade

   In the large bowl combine 2 Tbsp oil, 1 Tbsp lime juice, 1 tsp salt, 1 tsp pepper, 2 tsp garlic powder, 2 tsp chili powder, 1 tsp paprika, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp dried oregano. Stir until smooth.

   Time: PT3M

3. Slice Chicken

   Trim excess fat from the 2 lb chicken thighs and cut into thin strips about ¼‑inch thick, similar to fajita strips.

   Time: PT5M

4. Marinate Chicken

   Add the chicken strips to the bowl of marinade, toss to coat every piece, and let sit while you prep the vegetables.

   Time: PT2M

5. Chop Vegetables

   Thinly slice the onion, red bell pepper, and green/poblano pepper (total ~300 g).

   Time: PT5M

6. Mince Garlic

   Finely mince the garlic cloves to yield about 1 Tbsp.

   Time: PT1M

7. Cook First Batch of Chicken

   Heat the skillet over high heat, add ½ Tbsp oil, then add half the chicken. Cook 4 minutes, stirring, until browned and cooked through.

   Time: PT4M

   Temperature: 300°F

8. Cook Second Batch of Chicken

   Transfer the first batch to a plate, add the remaining chicken to the same skillet and repeat until all chicken is browned.

   Time: PT4M

   Temperature: 300°F

9. Sauté Vegetables

   If the pan looks dry, add another ½ Tbsp oil. Add the sliced peppers and onion, season with a pinch of salt, and stir‑fry 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: 300°F

10. Add Garlic

    Add the minced garlic and cook 1 minute until fragrant, being careful not to burn.

    Time: PT1M

    Temperature: 300°F

11. Stir‑Fry Rice

    Add the chilled cooked rice and 2 Tbsp lime juice to the skillet. Toss for 3 minutes, allowing the rice to absorb flavors and get a light crust.

    Time: PT3M

    Temperature: 300°F

12. Combine Chicken and Finish

    Return all cooked chicken (and any pan juices) to the skillet. Mix everything together, taste, and adjust salt, pepper, or lime juice as needed.

    Time: PT2M

    Temperature: 300°F

13. Portion and Garnish

    Divide the fried rice evenly into five meal‑prep containers. Top each with a sprinkle of chopped cilantro and a lime wedge, if desired.

    Time: PT2M

Nutrition Facts

Calories

481

Protein

40 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cooked Rice: quinoa, cauliflower rice
• Instead of Boneless Skinless Chicken Thighs: chicken breast, turkey thigh
• Instead of Olive Oil: canola oil, avocado oil
• Instead of Lime Juice: lemon juice
• Instead of Garlic Powder: fresh minced garlic
• Instead of Chili Powder: cayenne pepper (use less)
• Instead of Paprika: smoked paprika
• Instead of Dried Oregano: Mexican oregano
• Instead of Medium Onion: shallot
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Green or Poblano Pepper: jalapeño (use less)
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Cilantro: fresh parsley
• Instead of Lime Wedge: extra lime juice

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Cast Iron or Carbon Steel Skillet (12‑inch)
• Measuring Spoons
• Kitchen Scale (optional)
• Spatula or Wooden Spoon
• Meal‑Prep Containers (5)

Critical Steps — Do Not Skip

• Marinating the chicken for flavor
• Cutting chicken into thin fajita‑style strips
• Browning chicken in batches to avoid steaming
• Using chilled, day‑old rice for proper texture
• Not overcrowding the skillet during cooking

Chef Tips from the Video

• A cast‑iron or carbon‑steel skillet gives the best sear
• Let the pan get hot before adding oil for a true stir‑fry
• If you prefer extra heat, add a splash of hot sauce when mixing the final dish

Troubleshooting

Storage

Refrigerator: Up to 5 days in airtight containers

Freezer: Can freeze for up to 1 month; thaw in fridge before reheating

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• Cook and chill the rice the night before
• Marinate the chicken while you chop vegetables
• Portion into containers and refrigerate; reheat in microwave at 75% power