Chicken Fajita Cauliflower Meal Prep Bowls

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into strips (680 g)
• 2 medium bell peppers, thinly sliced (300 g)
• 1 large red onion, thinly sliced (200 g)
• 4 cups cauliflower rice, fresh or frozen (500 g)
• 1 1/2 cups canned black beans, drained and rinsed (255 g)
• 1/2 cup plain Greek yogurt (120 g)
• 2 tablespoons lime juice (30 g)
• 2 tablespoons olive oil (27 g)
• 2 tablespoons fajita seasoning (18 g)
• 2 tablespoons chopped cilantro (8 g)

Instructions

1. Prepare pans. Heat the oven to 425°F. Line one large rimmed sheet pan with parchment, or line two pans if needed for roomy layers. Set aside four meal-prep containers and four small sauce cups.
2. Season chicken. Add chicken strips to a large bowl with 1 tablespoon olive oil and 1 tablespoon fajita seasoning. Toss well, then spread the chicken over one side of the prepared pan in a single layer.
3. Season vegetables. Toss peppers and onion with the remaining olive oil and fajita seasoning. Spread them across the other side of the pan. Use a second pan for cauliflower rice if the first pan looks crowded.
4. Roast components. Roast chicken and vegetables for 12 minutes. Turn chicken with tongs and stir vegetables. Add cauliflower rice in a thin layer, then roast 8 to 12 minutes longer, until chicken reaches 165°F in the center.
5. Mix sauce. Stir Greek yogurt, lime juice, and cilantro in a small bowl until smooth. Warm the drained black beans in a microwave bowl or small saucepan until heated through.
6. Portion bowls. Cool the roasted ingredients briefly. Divide cauliflower rice, chicken, peppers, onion, and beans among four containers. Portion sauce into separate cups, seal, and refrigerate the bowls until needed.

Notes

• Use a thermometer in the thickest chicken strip; remove the pan when the center reaches 165°F. Smaller strips can finish sooner, so check early if your chicken was sliced thinly.
• Frozen cauliflower rice can release moisture. Roast it from frozen in a thin layer and do not cover the pan; extra space helps it dry and brown around the edges.
• Keep sauce separate for the best texture after reheating. Add it after warming the chicken and vegetables, then stir through the bowl just before eating.