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

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Turkey Breast
• Instead of Fresh Lime Juice: Bottled lime juice
• Instead of No‑Sugar‑Added Pineapple Juice: Orange juice
• Instead of Low Sodium Soy Sauce: Tamari
• Instead of Olive Oil: Avocado oil
• Instead of Garlic: Garlic powder
• Instead of Ground Cumin: Ground coriander
• Instead of Paprika: Smoked paprika
• Instead of Crushed Red Pepper Flakes: Cayenne pepper
• Instead of Sea Salt: Kosher salt
• Instead of Ground Black Pepper: White pepper
• Instead of Fresh Cilantro: Parsley
• Instead of Low Sodium Black Beans: Pinto beans
• Instead of Low Sodium Chicken Broth: Low sodium vegetable broth
• Instead of White Onion: Yellow onion
• Instead of Poblano Pepper: Anaheim pepper
• Instead of Red Bell Pepper: Any bell pepper
• Instead of Green Bell Pepper: Any bell pepper

Equipment Needed

• Large Mixing Bowl
• Ziploc Bag (optional)
• Large Saucepan
• Potato Masher
• Large Skillet
• Second Large Skillet (optional)
• Cutting Board
• Chef Knife
• Food Scale (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Marinate the chicken for a minimum of 30 minutes to ensure flavor and juiciness.
• Mash the black beans only partially for a desirable texture.
• Slice the cooked chicken thinly for quick, even reheating.
• Sauté the vegetables just until tender‑crisp to avoid mushiness after reheating.

Chef Tips from the Video

• Add a splash of orange zest to the bean mash for a subtle citrus twist.
• Use a cast‑iron skillet for extra caramelization on the chicken.
• For extra heat, increase the red‑pepper flakes or add a dash of chipotle powder.

Troubleshooting

Storage

Refrigerator: Store sealed containers for 5‑7 days.

Freezer: Can freeze for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the black bean mixture up to 2 days ahead; store in a separate container.
• Veggies can be sautéed a day early; reheat briefly before serving.

Frequently Asked Questions