Description
This fresh, flavor-packed meal prep delivers bold Tex-Mex vibes with a zesty Mediterranean spin. Grilled lemon-marinated chicken, smoky fajita peppers, and garlicky orzo pasta all come together in tidy bento boxes that are perfect for weekday lunches or quick dinners—no boring rice in sight.
Ingredients
2 boneless, skinless chicken breasts
Juice & zest of 1 lemon
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 garlic clove, minced
Salt & pepper, to taste
Fajita Veggies:
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 tsp olive oil
Salt & pepper
Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil or butter
1 garlic clove, minced
Salt, to taste
Optional: fresh parsley or cilantro
Instructions
Marinate chicken: In a bowl or bag, mix lemon juice, zest, oil, chili powder, cumin, garlic, salt, and pepper. Add chicken and marinate 30 minutes (or overnight).
Cook orzo: Boil orzo, then sauté briefly with oil/butter and garlic. Season and set aside.
Sear veggies: In a hot skillet, cook peppers and onions in olive oil until lightly charred.
Cook chicken: Grill or pan-sear chicken until golden and cooked through. Rest, then slice.
Assemble: In bento containers, divide orzo, sliced chicken, and fajita veggies. Garnish as desired.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 450
- Fat: 18g
- Carbohydrates: 32g
- Protein: 35g