Chicken Fajita Meal Prep

Ingredients

• 2 pounds Boneless Skinless Chicken Breasts (cut into strips after cooking)
• 2 tablespoons Fresh Lime Juice (squeezed from fresh limes)
• 2 tablespoons No‑Sugar‑Added Pineapple Juice (adds subtle sweetness)
• 2 tablespoons Low Sodium Soy Sauce
• 3 tablespoons Olive Oil (extra virgin, divided for cooking and marinating)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Crushed Red Pepper Flakes
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Ground Black Pepper
• 0.5 cup Fresh Cilantro (chopped; divided between marinade, beans, and garnish)
• 3 cup Low Sodium Black Beans (cooked, rinsed and drained; about 2 15‑oz cans)
• 0.25 cup Low Sodium Chicken Broth
• 1 piece White Onion (thinly sliced)
• 1 piece Poblano Pepper (thinly sliced)
• 1 piece Red Bell Pepper (thinly sliced)
• 1 piece Green Bell Pepper (thinly sliced)
• 7 pieces Lime Wedges (one per meal‑prep container)

Instructions

1. Marinate the Chicken

   In a large mixing bowl or a zip‑lock bag combine chicken breasts, lime juice, pineapple juice, soy sauce, olive oil, minced garlic, cumin, paprika, red‑pepper flakes, sea salt, black pepper, and chopped cilantro. Toss until evenly coated, then refrigerate for at least 30 minutes (up to 8 hours).

   Time: PT30M

2. Prepare Spicy Cilantro Lime Mashed Black Beans

   Heat 1 tbsp olive oil in a large saucepan over medium‑high heat. Add minced garlic, chopped cilantro, and cumin; sauté 1‑2 minutes until fragrant. Stir in black beans and chicken broth; cook 5‑7 minutes, stirring occasionally. Mash most of the beans with a potato masher, leaving some whole for texture. Continue cooking 8‑10 minutes until the mixture thickens. Remove from heat, stir in lime juice, extra cilantro, and sea salt; adjust seasoning. Let cool.

   Time: PT30M

3. Cook the Chicken

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the marinated chicken breasts and cook 4‑6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and slice into thin fajita strips.

   Time: PT12M

   Temperature: Medium‑high

4. Sauté Fajita Veggies

   In the same (or a second) skillet, heat 1 tbsp olive oil over medium‑high heat. Add sliced white onion, poblano pepper, red bell pepper, green bell pepper, sea salt, and black pepper. Toss and cook 5 minutes, until the edges are just tender but the peppers retain some bite.

   Time: PT5M

   Temperature: Medium‑high

5. Portion into Meal‑Prep Containers

   Weigh 4.5 oz (≈ 128 g) of sliced chicken per container (7 containers). Add about 1/3 cup of the mashed black beans and a generous portion of the sautéed veggies. Top each with a fresh lime wedge.

   Time: PT22M

Nutrition Facts

Calories

440

Protein

35 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g