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Chicken Fajita Meal Prep

Print Recipe
4.29000 from 7 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 582kcal
Servings: 5
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