Leftover Chicken Fajita Bowl
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover this easy and protein-rich Leftover Chicken Fajita Bowl recipe designed specifically to survive the school lunch bag and fuel hungry teens.
Dinner leftovers, reborn as a zesty fajita bowl for the lunchbox. Peppers, onions, rice, and chicken warmed just enough, with lime packed on the side to squeeze over the whole thing. It is exactly why we always cook a little extra on fajita night.
🥄 Ingredients
- 🫗 1.5 lbs chicken breasts (cooked and sliced into strips)
- 🫗 2 bell peppers (red and green, sliced into strips)
- 🫗 1 large yellow onion (sliced)
- 🫗 2 cups cooked brown or white rice
- 🫗 1 tbsp fajita seasoning and olive oil
- 🫗 1/2 cup canned black beans (rinsed)
- 🫗 1/4 cup salsa or shredded cheddar cheese
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 the sliced bell peppers and onions, and sauté for 8 to 10 minutes until tender and caramelized.
Season the sliced chicken strips with fajita seasoning and toss them into the skillet for 3 to 4 minutes until heated through.
Divide the cooked rice evenly across four meal-prep lunchbox containers.
Top each rice base with the warm sautéed fajita peppers, onions, and seasoned chicken strips.
Add a spoonful of black beans and a side compartment of salsa or shredded cheese.
Allow the ingredients to cool completely before sealing with lids and storing in the refrigerator.
⚠️ Common Mistakes
- ✕
Sealing warm food: Sealing hot food in airtight containers creates condensation; let ingredients cool completely before closing.
- ✕
Overcooking chicken strips: Warm leftover chicken gently so it retains its juicy texture rather than drying out.
🔄 Variations
Steak fajita swap: Substitute sliced flank steak or lean beef strips for the chicken.
Gluten-free friendly: Naturally gluten-free and grain-free 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.
Microwave flexibility: This bowl can be enjoyed cold as a zesty grain salad or popped into a school microwave for 90 seconds for a hot meal.
Salsa separation: Pack salsa in a separate small bento compartment so the rice doesn't absorb excess moisture before lunch.
❓ FAQ
Can this fajita bowl be eaten cold at school? A
Yes! It tastes delicious as a chilled grain and chicken salad, or you can microwave it for a hot meal.
Are these ingredients completely nut-free? A
Yes, this recipe is 100% nut-free and complies with school allergen guidelines.
How do I prevent the rice from getting soggy? A
Let all sautéed vegetables and chicken cool completely before assembling your lunchbox containers.
🔗 Related Recipes
.webp)
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 →