Chicken Fajita Bowl with Black Beans
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Chicken Fajita Bowl with Black Beans recipe designed specifically to survive the school lunch bag and fuel hungry teens.
This is the lunchbox that comes home empty. Seasoned chicken, caramelized peppers and onions, brown rice, and black beans share one bowl, tasting just as good cold from the lunchroom as they do hot from the skillet. The salsa rides in its own little container — the small secret that keeps everything crisp until noon.
🥄 Ingredients
- 🫗 1.5 lbs chicken breasts (cooked and sliced into strips)
- 🫗 2 bell peppers (red and yellow, sliced into strips)
- 🫗 1 large yellow onion (sliced)
- 🫗 2 cups cooked brown rice
- 🫗 1 cup canned black beans (rinsed and drained)
- 🫗 1 tbsp fajita seasoning and olive oil
- 🫗 1/4 cup salsa (packed in a separate compartment)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat olive oil in a large skillet over medium-high heat, add sliced bell peppers and onions, and sauté for 8 to 10 minutes until caramelized.
Season the sliced chicken strips with fajita seasoning and toss them into the skillet for 3 to 4 minutes until piping hot.
Divide the cooked brown rice evenly across four meal-prep lunchbox containers.
Top each rice bed with the sautéed fajita peppers, onions, seasoned chicken strips, and rinsed black beans.
Pack the salsa in a separate mini bento compartment so the bowl doesn't get watery before lunch.
Allow all components to cool completely before securing lids and storing in the refrigerator.
⚠️ Common Mistakes
- ✕
Sealing warm food: Let all cooked fajita ingredients cool completely before snapping container lids shut to prevent condensation.
- ✕
Overcooking chicken: Warm leftover chicken gently so it retains its juicy texture rather than drying out.
🔄 Variations
Steak fajita swap: Substitute sliced lean flank steak for the chicken strips.
Gluten-free friendly: Naturally gluten-free and grain-bowl adaptable.
Nut-free safety: 100% nut-free and school-safe for all allergen policies.
🧊 Storage
- 📦
Refrigerator life: Store sealed meal-prep containers in the refrigerator for up to 4 days.
- 📦
Cooler habits: Pack with an ice pack if eating cold, or heat thoroughly in a microwave before enjoying.
💡 Chef Tips
Caramelized pepper sweetness: Sautéing peppers and onions until slightly charred unlocks incredible flavor that tastes even better the next day.
Salsa separation: Keeping salsa in a separate bento compartment protects the rice and beans from excess moisture.
Microwave friendly: Teens can enjoy this bowl chilled as a zesty grain salad or microwave it for 90 seconds for a hot meal.
❓ FAQ
Can this fajita bowl be eaten cold at school? A
Yes, it tastes fantastic as a chilled grain and chicken salad, or you can microwave it for a warm meal.
Are these ingredients completely nut-free? A
Yes, this recipe is 100% nut-free and school-safe.
How do I prevent the rice from getting soggy? A
Let all sautéed vegetables and chicken cool completely before assembling your lunchbox containers.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →