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A colourful chicken fajita bowl with rice, beans and vegetables, divided into four practical portions.
I like fajita bowls because every part of the meal remains visible. Rice forms the base, chicken provides the main protein and beans and vegetables add volume and texture. Nothing needs to be hidden under a large amount of sauce. During my own weight loss, meals built from clear components were easier to estimate and adjust than mixed dishes whose ingredients I could no longer identify.
The recipe is divided into four portions, but that does not mean every person needs exactly the same amount. I often weigh the cooked rice, chicken mixture and bean mixture separately, then divide each component between the containers. This takes only a few minutes and gives every lunch roughly the same balance.
Chicken goes into the pan first because it must cook fully. I cut the strips into similar sizes and avoid crowding the pan. When too much cold chicken is added at once, it releases water and steams. The peppers and onion are fried afterwards in the same pan so they keep some crunch.
Fajita seasoning blends vary a lot in salt and sugar. I check the package instead of assuming every blend is identical. Paprika, cumin, garlic and chilli can also be mixed at home. I measure the oil because a quick freehand pour can change the calculation more than the vegetables do.
Canned beans are weighed after draining and rinsing. Rice is recorded as cooked weight in this recipe (300 g cooked, from about 120 g dry), so its values are those of cooked rice. Keeping those measurement states clear prevents accidental double counting.
Fresh salsa, lime, coriander or a spoonful of yoghurt work well. Cheese, avocado and tortilla chips can also fit, but they need to be included honestly. The bowl is flexible without being vague. That combination made repeatable meals like this useful while I lost more than 40 kilograms.
For meal preparation, I let the rice and chicken mixture release excess steam before closing the containers. Salsa, yoghurt and leafy toppings stay better in a separate small container. I add lime only when serving because its acidity can soften vegetables during storage.
The Finnish recipe includes light sour cream or yoghurt, so its amount and nutrition are included here as well. This is important because leaving a visible topping out of the English calculator would make the language versions describe different meals. I divide the rice, chicken, beans, vegetables and sauce into four portions instead of estimating only the finished bowl.
The nutrition values use the same ingredient amounts and product values as the Finnish recipe. Brands and the finished weight can change the estimate. Sources reviewed 6 August 2026: Fineli, Finnish Food Authority and EFSA.
Note: This recipe shares my personal cooking and tracking experience. It is general information, not individual medical or nutritional advice.
Johannes P. is a self taught, 24 year old fitness enthusiast who lost more than 40 kilograms. That experience inspired him to build RestinCal as a simple and free nutrition tracking service.
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