Chicken Fajitas Meal Prep
Directions
- 1Make the spice mix: In a bowl, add two teaspoons (5 grams) each of paprika, onion powder, garlic powder, and ground cumin. Add one teaspoon (1 gram) of chili powder, two teaspoons (6 grams) of cornstarch, and one teaspoon (5 grams) of sea salt flakes. Mix to combine.
- 2Prepare the vegetables: Peel and slice two brown or yellow onions in half, and then thinly slice across creating even-sized pieces. Slice two bell peppers (one red, one yellow) in half, then thinly slice into strips.
- 3Combine the vegetables and spices: In a large bowl, add the thinly sliced onions and bell peppers. Add half of the spice mix, and rub the spices all over the vegetables. Allow to marinate for 10 minutes up to 24 hours.
- 4Prepare the chicken: Butterfly the chicken breasts by making a horizontal slice through the center, then slice across the grain into even-sized strips. Place the chicken strips into a separate mixing bowl, add the remaining spice mix, and mix with clean hands until everything is combined. Allow to marinate for 10 minutes up to 24 hours.
- 5Prepare the guacamole: Mash one avocado with the back of a fork. Add the diced red onion, diced tomato, roughly chopped coriander, half of the diced jalapeno, and half of the lime juice. Mix well, taste, and adjust seasoning.
- 6Portion the guacamole: Portion the guacamole into small side containers, and top each with half a teaspoon (2.5 milliliters) of extra virgin olive oil.
- 7Prepare the coriander, lime, and black bean mix: In a large saucepan over medium-high heat, add one tablespoon of olive oil and the minced garlic. Add the remaining half of the jalapeno, one teaspoon of ground cumin, and a pinch of sea salt. Toast and saute for 45 seconds.
- 8Add black beans: Add two cans (800 grams) of washed black beans and three-quarters of a cup (180 milliliters) of chicken or vegetable stock. Bring to a boil, then reduce the heat and simmer for three minutes, mixing regularly. Break up beans using a potato masher.
- 9Add lime juice and coriander: Add the remaining lime juice and roughly chopped coriander. Mix well and remove from heat. Allow to cool.
- 10Combine and portion the fajitas: In a large high-rimmed pan or pot, add one tablespoon (20 milliliters) of olive oil. Once hot, add the seasoned onion and pepper mix. Saute for three minutes. Add the seasoned chicken mix, and saute for ten minutes, mixing regularly.
- 11Assemble the meal preps: Portion the fajita mix into five 1-liter containers, placing the fajita mix on one side, and the black bean mix on the other. Add lime wedges and garnish with coriander.
Ingredients
- 1 kg Chicken Breast
- 2 tsp Paprika
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Ground Cumin
- 1 tsp Chilli Powder
- 2 tsp Cornstarch
- 1 tsp Sea Salt Flakes
- 1 tbsp Olive Oil
- 2 Brown (Yellow) Onions
- 1 Red Bell Pepper (Capsicum)
- 1 Yellow Bell Pepper (Capsicum)
- 5 g Fresh Oregano
- 1 Avocado
- 0.25 Red Onion
- 1 Tomato
- 0.5 Jalapeno
- 5 g Coriander (Cilantro)
- 0.5 Lime
- 2.5 tsp Extra Virgin Olive Oil
- 1 tbsp Olive Oil
- 2 Garlic Cloves
- 0.5 Jalapeno
- 1 tsp Ground Cumin
- 2 cans Black Beans
- 0.75 cups Chicken Stock
- 0.5 Lime
- 10 g Coriander (Cilantro)
- 5 Lime Wedges
- 5 g Coriander (Cilantro)
Equipment
bowlforkknifecitrus juicersaucepanlarge high rimmed pan or potpotato masher
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