Kick off your week with a bang by meal prepping these mouth-watering chicken fajitas! Packed with flavor and nutrition, this recipe will keep your meals exciting and healthy. Let’s get started!
Key Takeaway
Prepare these chicken fajitas in advance to save time, ensure balanced meals, and enjoy delicious flavors all week long.
Ingredients and Preparation
Spice Mix
- Paprika: 2 teaspoons (5 grams)
- Onion Powder: 2 teaspoons (5 grams)
- Garlic Powder: 2 teaspoons (5 grams)
- Ground Cumin: 2 teaspoons (5 grams)
- Chili Powder: 1 teaspoon (1 gram)
- Corn Starch: 2 teaspoons (6 grams)
- Sea Salt Flakes: 1 teaspoon (5 grams)
Instructions: Mix all spices in a bowl and set aside.
Vegetables
- Onions: 2 brown or yellow, thinly sliced
- Bell Peppers: 2 (red and yellow), thinly sliced
Instructions: Place sliced onions and bell peppers in a large bowl. Add half of the spice mix and toss to coat. Let it marinate for 10 minutes up to 24 hours.
Chicken
- Chicken Breasts: 1 kilo (2.2 pounds), butterflied and sliced into strips
- Fresh Oregano: 5 grams (or 1.5 teaspoons dried)
Instructions: Place chicken strips in a bowl. Add remaining spice mix and oregano. Mix well and let it marinate for 10 minutes up to 24 hours.
Guacamole (Optional)
- Red Onion: 1/4, finely diced
- Tomato: 1 large, diced
- Jalapeno: 1, diced (divided into two portions)
- Cilantro: 5 grams, roughly chopped
- Lime Juice: From 1 lime (divided into two portions)
- Avocado: 1 large, mashed
- Sea Salt Flakes: Pinch
Instructions: Combine all ingredients in a bowl. Mix well and portion into small containers. Top with extra virgin olive oil to prevent oxidation. Store in the fridge for up to 5 days or freeze for up to 3 months.
Cilantro Lime Black Beans
- Garlic: 2 cloves, minced
- Jalapeno: Remaining half, minced
- Ground Cumin: 1 teaspoon
- Sea Salt Flakes: Small pinch
- Black Beans: 2 cans (800 grams), drained and rinsed
- Chicken or Vegetable Stock: 3/4 cup
- Cilantro: 10 grams, roughly chopped
- Lime Juice: Remaining half
Instructions:
- Sauté garlic and jalapeno in olive oil over medium-high heat for 45 seconds.
- Add black beans and stock. Bring to a boil, then simmer for 3 minutes.
- Mash beans lightly to thicken. Add lime juice and cilantro. Mix well and remove from heat.
Cooking the Fajitas
- Sauté Vegetables: Heat olive oil in a large pan over medium-high heat. Add marinated onions and peppers. Sauté for 3 minutes until onions are translucent.
- Cook Chicken: Add marinated chicken to the pan. Cook for 10 minutes, stirring regularly until chicken is cooked through and vegetables are soft.
Assembling the Meal Prep
- Portioning: Divide the chicken fajita mixture into 5 meal prep containers.
- Add Black Beans: Spoon cilantro lime black beans into each container.
- Garnish: Add a wedge of lime and optional fresh cilantro to each container.
- Store Guacamole: Include a small container of guacamole in each meal prep box.
Storage and Reheating
- Refrigeration: Meals will last up to 4 days in the fridge.
- Freezing: Meals can be frozen for up to 4 months.
- Reheating: Microwave until hot, ensuring to remove the lime wedge first.
Final Tips
Feel free to customize this recipe to suit your preferences. Add extra veggies, swap out spices, or use your favorite hot sauce. Meal prepping ensures you have healthy, tasty meals ready to go, saving you time and effort throughout the week.
Happy cooking and enjoy your meal prep Mondays!