Healthy Chicken Fajitas Meal Prep

Instructions

1. 1.

   In a large bowl or ziplock bag, combine the chicken breast with freshly squeezed lime juice, no sugar added pineapple juice, low sodium soy sauce, olive oil, minced garlic, ground cumin, smoked paprika, red pepper flakes, sea salt, ground black pepper, and chopped fresh cilantro.

2. 2.

   Place in the fridge for a minimum of 30 minutes, up to 8 hours.

3. 3.

   Once the chicken is marinated, heat 1 tbsp. olive oil over medium-high heat in a large skillet until hot.

4. 4.

   Add the marinated chicken, cooking on both sides until cooked through, about 4-6 minutes per side.

5. 5.

   Remove the chicken from the pan and set aside to rest. Slice into thin slices.

6. 6.

   To Make the Fajita Bell Peppers:

7. 7.

   In the same pan used to cook the chicken, add sliced white onion, sliced poblano pepper, sliced red bell peppers, sliced green bell pepper, sea salt, and ground black pepper, and toss to combine.

8. 8.

   Cook over medium-high heat until the bell peppers and onion are tender, about 4-6 minutes.

9. 9.

   To Make the Black Beans:

10. 10.

    Heat oil in large saucepan over medium-high heat.

11. 11.

    Add garlic, jalapeño, and cumin and cook for 1 minute, or until garlic is fragrant.

12. 12.

    Add the beans and broth and cook 5 minutes, stirring occasionally.

13. 13.

    Coarsely mash beans with a potato masher.

14. 14.

    Continue to cook at a simmer for about 8-10 minutes until the mixture is thick, stirring frequently.

15. 15.

    Add in lime juice, cilantro, and sea salt, to taste.

16. 16.

    To assemble the chicken fajita meal prep, start by adding the cilantro lime black beans to your meal prep container, followed by the sliced fajita chicken, and the bell pepper and onion mixture.

Misc.

Notes

• Used the budgetbytes recipe for fajitas, but used this one for black beans (25 minutes in instant pot on high, natural pressure release)