Chicken Fajita Meal Prep

4.29000 from 7 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 674kcal

Author: Chef Jack Ovens

1kg (2.2lbs) - Chicken Breast, Butterflied & Sliced Into Strips
1 Tbsp (20ml) - Olive Oil
2 - Brown (Yellow) Onions, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
1 - Yellow Bell Pepper (Capsicum), Thinly Sliced
5g (0.2oz) - Fresh Oregano, Roughly Chopped Substitute - 1 ½ tsp (2g) Dried Oregano

In a bowl, mix together the fajita spice mix & set aside.
In a second bowl, add the stripped chicken, oregano and salt. Add in half of the spice mix, mix and marinate for 30 minutes to 24 hours.
in a third bowl, add the onion and both bell peppers (capsicum). Add in the remaining spice mix. Mix to combine and set aside.
Place a large high-rimmed pan or pot over medium-high heat. Add in the olive oil and once hot, add in the onion and bell pepper mix, saute for 3 minutes, mixing regularly. Add in the seasoned chicken and contine cooking for a further 10 minutes, mixing regularly. Remove from the stovetop.
Place a saucepan over medium-high heat and add in the olive oil, garlic, jalapeno, cumin and salt. Saute for 45 seconds. Add in 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 in the lime juice, coriander (cilantro) and seasoning to taste, mix well and remove from the stovetop.
To make the guacamole, mash the avocado leaving it slightly coarse, add in all of the 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 (cilantro) and guacamole. Dig in.