Chicken fajita meal prep done in 40 minutes

Ingredients

• 2 tsp Paprika (for fajita spice mix)
• 2 tsp Onion Powder (for fajita spice mix)
• 2 tsp Garlic Powder (for fajita spice mix)
• 2 tsp Ground Cumin (for fajita spice mix)
• 1 tsp Chili Powder (for fajita spice mix)
• 2 tsp Cornstarch (helps coat chicken and veggies)
• 1 tsp Sea Salt Flakes (for fajita spice mix and seasoning)
• 2 medium Yellow or Brown Onion (peeled, tip and root removed, thinly sliced)
• 1 medium Red Bell Pepper (seeded, sliced into strips)
• 1 medium Yellow Bell Pepper (seeded, sliced into strips)
• 1 kg Chicken Breast (butterflied and sliced into strips across the grain)
• 5 g Fresh Oregano (can substitute 1.5 tsp dried oregano)
• 0.25 large Red Onion (thinly sliced then diced for guacamole)
• 1 large Large Tomato (sliced then diced for guacamole)
• 1 whole Jalapeno (half used in guacamole, half in bean mix)
• 10 g Cilantro (Coriander) (roughly chopped; 5 g for guacamole, 5 g for bean mix)
• 1 large Lime (juice divided between guacamole and bean mix)
• 1 large Ripe Avocado (mashed chunky, pinch of sea salt added)
• 2 whole Garlic Cloves (grated into a paste for bean mix)
• 4 tbsp Olive Oil (extra‑virgin; 1 tbsp for beans, 1 tbsp for chicken/veg, 0.5 tsp for topping)
• 1 tsp Ground Cumin (for bean mix)
• 800 g Black Beans (canned, drained, rinsed (≈2 cans))
• 180 ml Chicken or Vegetable Stock (low‑sodium, adds depth to bean mix)
• 2.5 ml Extra Virgin Olive Oil (0.5 tsp per container to prevent guacamole oxidation)

Instructions

1. Make Fajita Spice Mix

   In a small bowl combine paprika, onion powder, garlic powder, ground cumin, chili powder, cornstarch, and sea salt flakes. Stir until evenly blended.

   Time: PT5M

2. Slice Onions and Bell Peppers

   Peel the onions, cut off tip and root, then slice each onion in half and thinly slice into half‑moon strips. Core and seed the bell peppers, then slice into even strips.

   Time: PT10M

3. Season Vegetables

   Place the sliced onions and peppers in a large bowl, add half of the fajita spice mix, and toss with clean hands until evenly coated. Cover and let rest for at least 10 minutes (or up to 24 h).

   Time: PT5M

4. Prepare and Season Chicken

   Butterfly the chicken breasts, slice them across the grain into thin strips. Place in a separate bowl, add the remaining fajita spice mix, fresh (or dried) oregano, and toss until fully coated. Cover and let rest for at least 10 minutes (or up to 24 h).

   Time: PT10M

5. Make Chunky Guacamole (Optional)

   Dice the red onion, tomato, and half of the jalapeño. Roughly chop cilantro. Juice half of the lime. In a bowl, mash the avocado with a pinch of sea salt, then fold in the diced vegetables, cilantro, remaining jalapeño, and lime juice. Adjust seasoning to taste.

   Time: PT15M

6. Prep Black Bean Mix Ingredients

   Grate the garlic cloves on a microplane to form a paste. Roughly chop the remaining cilantro. Set aside.

   Time: PT5M

7. Cook Black Bean & Cilantro‑Lime Mix

   Heat 1 tbsp olive oil in a saucepan over medium‑high heat. Add garlic paste, the remaining half of the jalapeño, 1 tsp ground cumin, and a pinch of sea salt; sauté 45 seconds. Add the drained black beans and stock, stir, bring to a boil, then reduce to low and simmer 3 minutes. Lightly mash the beans with a potato masher, cook another minute, then stir in the remaining lime juice and chopped cilantro. Adjust seasoning and remove from heat.

   Time: PT5M

   Temperature: Medium‑high

8. Sauté Vegetables and Cook Chicken

   In a large skillet over medium‑high heat, add 1 tbsp olive oil. Add the marinated onion‑pepper mix and sauté 3 minutes until onions become translucent. Add the seasoned chicken strips, breaking them up as they cook. Continue to stir‑fry for 10 minutes, or until the chicken is cooked through and lightly browned.

   Time: PT13M

   Temperature: Medium‑high

9. Portion and Finish

   Divide the chicken‑vegetable fajita mix and the black bean cilantro‑lime mix into five 1‑liter containers, placing each component on opposite sides. Add a wedge of lime and a drizzle of 0.5 tsp extra‑virgin olive oil to the guacamole side. Seal containers tightly.

   Time: PT5M

10. Store

    Refrigerate containers for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge before reheating.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

59 g

Carbohydrates

48 g

Fat

14 g

Fiber

13 g