Easy Chicken Fajita Meal Prep
Are you looking for an easy low carb meal prep to help you stay on track through the week? This easy chicken fajita meal prep will be on your weekly rotation and help you reach your fitness goals. So tasty, filling and easy to prepare. This recipe will be enough for five meals throughout the week.
Easy Chicken Fajita Meal Prep
Gone are the days of worrying what's for dinner. This easy chicken fajita meal prep is a sure way to get five meals in throughout the week. So tasty, easy and delicious. Store in airtight containers in your fridge, and when ready for a meal, just place container in microwave. Choose your own containers, or I have some available through my Amazon link in the description.
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Servings: 5
Calories: 200kcal
Equipment
- 5 air tight food storage containers linked below
Ingredients
- 5 Airtight food storage containers
- 1- 1/2 lbs. Chicken Boneless, skinless
- 1 red Bell pepper Sliced
- 1 yellow Bell pepper Sliced
- 1 orange Bell pepper Sliced
- 1 Poblano pepper Sliced
- 1/2 Red Onion Sliced
- 1 16 oz. Riced cauliflower Mexican flavor, if available or just plain
- 2 Tbsp Olive Oil
- 1 tsp Garlic salt Regular salt is fine
- 1 tsp Black pepper
- 2 tsp Chili powder
- 2 tsp Cumin
Instructions
- Preheat oven to 350 F. Line a large baking sheet with parchment paper. Set aside.
- Prepare cauliflower per directions, set aside.
- If chicken breasts are small in size, leave alone. If they are large, then I like to slice them in half creating two thinner breasts. Set aside.
- Add all the spices to a small bowl and mix well. Set aside.
- Remove seeds and stems from all peppers. Slice each pepper into strips of equal size. Slice red onion into thin strips.
- In a large bowl, add all vegetables and 1 Tablespoon of olive oil. Take half the spice mixture and toss into the bowl of peppers and onion, toss until evenly coated. Set aside.
- Sprinkle remaining spice mixture over all chicken breasts covering both sides evenly.
- Toss all vegetables onto lined baking sheet evenly spreading out. Top chicken pieces over the peppers. Drizzle 1 Tbsp olive oil over top of chicken pieces.
- Cook for 30 minutes, tossing chicken at halfway point.
- When chicken and peppers have cooled, slice each chicken breast into even pieces. Start distributing cauliflower among all five meal prep containers. Add peppers and top each meal prep container with one chicken breast. You should have five meals for the week, enjoy!
Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 26.6g | Fat: 6.6g