Easy Chicken Fajita Meal Prep

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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Course: Main Course

Cuisine: Mexican

Keyword: chicken fajitas, easy meal prep, keto meal prep, low carb fajitas, low carb meal plan, low carb meal prep, low carb meal prepping, meal prep, meal prepping

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

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