Chicken Fajitas Meal Prep
This Chicken Fajita Meal Prep Recipe takes less than an hour for 4 lunches (like 10 minutes per lunch!). Includes rice, onion, peppers and chicken.
Servings: 4 servings
Equipment
Ingredients
For the Rice
- 1 cup long grain rice
- 1 tablespoon olive oil
- 1 small onion diced
- 3 tablespoons tomato paste
- 1 small jalapeño seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups water
For the Chicken & Veggies
- 2 tablespoons olive oil
- 2 tablespoons + 2 teaspoons Fajita seasoning divided
- 1 tablespoon lime juice
- 4 (6-ounce) boneless skinless chicken breasts cut into 1 inch strips
- 3 medium bell peppers thinly sliced
- 1 medium onion thinly sliced
Instructions
For the Rice
- Rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear.
- Heat olive oil in a medium saucepan over medium-high heat. Add the onions and sauté until they soften slightly, about 5 minutes.
- Add the rice into a saucepan along with the tomato paste, jalapeno peppers, chili powder, cumin, salt, and pepper and stir until the rice is coated with the tomato paste and spices.
- Add the water and bring the mixture to a boil uncovered. Stir the rice to evenly distribute it. Lower the heat to low, cover with a lid and cook for 15 minutes without opening the lid.
- Remove the saucepan from the heat. Allow the rice to rest covered for 5 minutes in order to absorb all the liquid and steam. Fluff the rice with a fork to separate the grains. Transfer the rice to the 4 meal prep containers.
For the Chicken & Veggies
- Whisk the olive oil, 2 tablespoons fajita seasoning, and lime juice together in a large bowl. Add the chicken to the marinade and let it sit for about 10 minutes.
- When ready to cook the chicken, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes until almost cooked through and golden brown. Remove the chicken from the pan and set aside.
- Add the onions and remaining fajita seasoning to the same pan and cook for 2 minutes. Add the sliced bell peppers, return the chicken to the skillet and cook with the onions until they slightly soften and the chicken is warmed through, about 2 more minutes. Divide the chicken and vegetables between the 4 meal prep containers.
Notes
Storage: Kept in an airtight container in the fridge, this make-ahead recipe will last for up to 5 days! I recommend just re-heating in the microwave for 2-3 minutes.
Nutrition
Serving: 1box | Calories: 531kcal | Carbohydrates: 56g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1400mg | Potassium: 1093mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4150IU | Vitamin C: 132mg | Calcium: 54mg | Iron: 3mg
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