Chicken Fajita BariBowl II

A high-protein bariatric chicken fajita bowl for BariBowl II meal prep.

Image Inspiration

A top-down BariBowl II product photo with sliced chili-lime chicken in the large lower protein section, cilantro-lime brown rice inside the red cup as the carb portion, and sauteed red bell pepper, yellow bell pepper, and red onion in the section to the right of the red cup as the vegetable portion.

Photo Direction

Place the finished recipe inside the BariBowl II product shown in the reference photo. Preserve the top-down angle, transparent glass container, red silicone cup, and visible portion divisions. Use the large lower section for protein, place the carb portion inside the red cup, and place the vegetables in the section to the right of the red cup. Keep the food inside the product boundaries and make the 50% protein, 20% carb, and 30% vegetable ratio visually clear.

Recipe Info

• Servings: 3 BariBowl II bowls
• Portion goal per bowl: 50% protein, 20% carbs, 30% vegetables
• Storage: Refrigerate up to 4 days.
• Reheat note: The red cup is used for the carb portion in product photos; reheat based on the specific ingredients.

Ingredients With Measurements

• 1 1/2 pounds boneless skinless chicken breast, sliced into strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1 cup cooked brown rice
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1/3 cup plain nonfat Greek yogurt
• 1 teaspoon lime zest
• 1 tablespoon water, as needed

Directions

1. Add the sliced chicken to a bowl with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
2. Heat a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly browned.
3. Remove the chicken from the skillet and set aside.
4. Add the bell peppers and red onion to the same skillet. Cook for 6 to 8 minutes, until tender-crisp and lightly charred.
5. Stir the cooked brown rice with lime juice and chopped cilantro.
6. Mix Greek yogurt, lime zest, and water until smooth. Portion into the red BariBowl II condiment cup.
7. Assemble each BariBowl II using 50% chicken, 20% cilantro-lime brown rice, and 30% peppers and onions.
8. Refrigerate for up to 4 days. Reheat without the sauce cup, then add the lime crema before eating.

Ingredients In Recipe Order

Chicken breast, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, red bell pepper, yellow bell pepper, red onion, brown rice, lime juice, cilantro, Greek yogurt, lime zest, water.