Description
Chicken Fajita Meal Prep is a vibrant and healthy make-ahead meal featuring seasoned chicken strips cooked with bell peppers and onions. Perfect for busy weeks, this recipe delivers bold fajita flavors in a convenient, nutritious format for lunch or dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: cooked rice, tortillas, beans, avocado, chopped cilantro
Instructions
- In a large bowl, combine chicken strips with olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until fully cooked and lightly charred. Remove and set aside.
- In the same skillet, add a little more oil if needed and sauté sliced peppers and onion for 5–7 minutes until tender and slightly caramelized.
- Divide the cooked chicken and vegetables evenly into 4 meal prep containers.
- Add rice, beans, or salad to each container if desired. Let cool before sealing and refrigerating.
Notes
Use chicken thighs for a juicier texture and more flavor.Make it low-carb by serving with cauliflower rice or lettuce wraps.Add heat with cayenne, jalapeños, or hot sauce.For hands-off cooking, roast everything on a sheet pan at 425°F for 20–25 minutes.Let everything cool before sealing to prevent soggy veggies.
Nutrition
- Serving Size: 1 container (without rice or extras)
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
