Chicken Fajita Meal Prep

Name: Chicken Fajita Meal Prep
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 g Sweet or Smoked Paprika; 8 g Onion Powder; 8 g Garlic Powder; 8 g Ground Cumin; 4 g Red Chilli Powder; 6 g Cornflour; 5 g Salt; 15 ml Olive Oil; 1 kg Chicken Breast (Sliced); 2 Brown (Yellow) Onions (Sliced); 1 Red Bell Pepper (Capsicum) (Sliced); 1 Yellow Bell Pepper (Capsicum) (Sliced); 5 g Fresh Oregano (Chopped); 1 Avocado (Smashed); ¼ Red Onion (Diced); 1 Tomato (Diced); ½ Jalapeño (Diced); 5 g Coriander (Cilantro) (Chopped); ½ Lime (Juiced); 12.5 ml Extra Virgin Olive Oil; Salt & Pepper (To Taste); 15 ml Olive Oil; 2 Garlic Cloves (Minced); ½ Jalapeño (Diced); 4 g Ground Cumin; 600 g Black Beans (Drained & Rinsed); 180 ml Chicken Stock; ½ Lime (Juiced); 10 g Coriander (Cilantro) (Chopped); Salt & Pepper (To Taste)

PREP

15 mins

COOK

30 mins

SERVES

DIFFICULTY

Medium

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

A proper fajita spice mix, made from scratch and split between the chicken and the peppers, so both pick up the flavour instead of just the chicken.

The black beans get mashed slightly as they simmer, which thickens them up naturally without needing any extra flour or cornflour. Simple trick, big difference.

Make the guacamole last, right before you portion everything up, and you’ll avoid it browning before you even get to eat it.

Chicken Fajita Meal Prep

CHICKEN · MEAL PREP · MEDIUM

Why You'll Love This Chicken Fajita Meal Prep

Three Components, One Easy Routine

Slicing the chicken and vegetables to the same thickness means everything finishes cooking together, so you're not left with raw chicken and mushy peppers, or the other way around.

The cumin-lime black beans add a bit of protein and fibre alongside the chicken, and mashing some of them while they cook gives the whole thing a naturally thick, hearty texture.

And with the guacamole portioned separately, everything stays fresh and colourful right through to the end of the week.

Chicken Fajita Meal Prep

Print Recipe

4.29000 from 7 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Calories: 582kcal

Servings:

Metric - Imperial

Ingredients

Fajita Spice Mix

8 g Sweet or Smoked Paprika
8 g Onion Powder
8 g Garlic Powder
8 g Ground Cumin
4 g Red Chilli Powder
6 g Cornflour
5 g Salt

Chicken Fajitas

15 ml Olive Oil
1 kg Chicken Breast Sliced
2 Brown (Yellow) Onions Sliced
1 Red Bell Pepper (Capsicum) Sliced
1 Yellow Bell Pepper (Capsicum) Sliced
5 g Fresh Oregano Chopped

Guacamole

1 Avocado Smashed
¼ Red Onion Diced
1 Tomato Diced
½ Jalapeño Diced
5 g Coriander (Cilantro) Chopped
½ Lime Juiced
12.5 ml Extra Virgin Olive Oil
Salt & Pepper To Taste

Coriander (Cilantro) Lime Black Beans

15 ml Olive Oil
2 Garlic Cloves Minced
½ Jalapeño Diced
4 g Ground Cumin
600 g Black Beans Drained & Rinsed
180 ml Chicken Stock
½ Lime Juiced
10 g Coriander (Cilantro) Chopped
Salt & Pepper To Taste

Garnish

Lime Wedges
Coriander (Cilantro)
Extra Virgin Olive Oil

Method

In a bowl, mix together the fajita spice mix and set aside.
In a second bowl, add the sliced chicken, oregano, and salt. Add half of the spice mix, mix well, and marinate for 30 minutes to 24 hours.
In a third bowl, add the onion and both bell peppers. Add the remaining spice mix, mix to combine, and set aside.
Place a large high-rimmed pan or pot over medium-high heat. Add the olive oil, and once hot, add the onion and bell pepper mix. Sauté for 3 minutes, mixing regularly. Add the seasoned chicken and continue cooking for a further 10 minutes, mixing regularly, until cooked through to an internal temperature of 74°C (165°F). Remove from the heat.
Place a saucepan over medium-high heat and add the olive oil, garlic, jalapeño, cumin, and salt. Sauté for 45 seconds. Add the drained and rinsed black beans and stock, mix well, bring to a boil, reduce the heat to low, and simmer for 5 minutes.
Gently break the beans with a fork or potato masher and continue simmering for 4 minutes, or until thick. Add the lime juice, coriander, and seasoning to taste. Mix well and remove from the heat.
To make the guacamole, mash the avocado, leaving it slightly coarse. Add the remaining guacamole ingredients and mix well. Portion into small containers and drizzle with extra virgin olive oil.
Serve the fajita mix on one side of your meal prep containers and the black beans on the other. Garnish with lime wedges, fresh coriander, and guacamole. Dig in.

Chef's Tips

Slice the chicken and vegetables to a similar thickness — this keeps everything cooking at the same rate, so you don't end up with overcooked pepper and undercooked chicken, or vice versa.

Mash some of the black beans while they simmer rather than leaving them whole — that's what naturally thickens the mixture without needing any extra cornflour or thickener.

Make the guacamole last, right before serving — avocado browns quickly once cut, so it's best mixed together as close to eating (or portioning) as possible.

Storage & Reheating

The chicken fajita mix and black beans will both keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in separate airtight containers. The guacamole is best made fresh and kept separately — press plastic wrap directly onto the surface to slow browning, and it'll keep in the fridge for up to 2 days. Reheat the chicken and beans gently in the microwave or a pan until piping hot, and add the guacamole and fresh garnishes only once reheated.

Serving 550gCalories 582kcalCarbohydrates 50.4gProtein 58.8gFat 16.7gSaturated Fat 2.8gPolyunsaturated Fat 2.83gMonounsaturated Fat 8.54gCholesterol 147.1mgSodium 1035.7mgPotassium 1684.9mgFiber 10gSugar 6.4gVitamin A 399.8IUVitamin C 72.47mgCalcium 163.6mgIron 6.2mg

Common Questions

Can I make the guacamole ahead of time?⌄

It's best made fresh, avocado browns quickly once cut. If you do need to make it ahead, press plastic wrap directly onto the surface to slow the browning, and use it within a day or two.

Why mash some of the black beans instead of leaving them whole?⌄

Mashing a portion of the beans naturally thickens the whole mixture as it simmers, giving you a heartier texture without needing any flour or cornflour to thicken it artificially.

Can I skip the marinating time for the chicken?⌄

You can cook it straight away if you're short on time, the flavour will just be a bit less developed. Even 30 minutes makes a noticeable difference if you can spare it.

Is this recipe spicy?⌄

Not particularly, it's more savoury and smoky than hot. The jalapeño in the beans and guacamole adds a mild kick, but you can deseed it or leave it out if you'd rather keep things mild.

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6 thoughts on “Chicken Fajita Meal Prep”

Kirby Spraggins
January 14, 2023 at 10:05 am

you are a god. I eat this every day. I will continue eating this for the rest of my life. I love you!

Reply
1. Chef Jack Ovens
  February 4, 2023 at 12:17 pm
  
  So glad you’ve been enjoying it!
  
  Reply
ian j
April 22, 2023 at 7:22 pm

Hi Chef. Fantastic receipe, unusual for everyone in my house to love the same dish but it happened!! Brilliant site and youtube channel. Time for me to ead over to the patreon page.

Reply
1. Chef Jack Ovens
  May 3, 2023 at 3:05 am
  
  Hi Ian! Thank you so much for that. It’s great to hear everyone enjoyed the recipe. I appreciate your support.
  
  Reply
Caleb
September 29, 2023 at 4:42 pm

Absolutely love the work my friend, huge help with meal prepping for the week.

Reply
1. Chef Jack Ovens
  October 1, 2023 at 10:37 am
  
  Happy to hear its helping you. Thank you.
  
  Reply

4.29 from 7 votes (6 ratings without comment)

Chicken Fajita Meal Prep

Chicken Fajita Meal Prep

Three Components, One Easy Routine