Chicken Fajita

This Chicken Fajita Meal Prep has all the flavor of your favorite restaurant fajitas with a fraction of the fat! Paired with cilantro lime rice, it's a meal you'll want to make again and again!

NOTE: You can use brown rice instead of white rice if you prefer. You can also add guacamole, salsa, cheese, or Greek yogurt as sour cream (depending on your macro needs)!

Chicken Fajita Meal Prep
Makes 6 servings

Fajitas:
2 lbs. chicken breast, thinly sliced
3 tbsp. avocado oil, divided

3 tbsp. lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt (optional)
1/4 tsp. garlic powder

2 tbsp. olive oil, divided
4 large assorted bell peppers, sliced
1 medium onion, sliced

Cilantro lime rice:
1 1/2 cup dry long grain white rice
1/4 cup cilantro
2 tbsp. lime juice

1 tbsp. unsalted butter or vegan butter (optional)
1/2 tsp. salt (optional)

Directions:
Combine 2 tbsp. oil, lime juice and spices for marinade. 
Marinate whole chicken breasts for 30 minutes at room temperature.
Cook whole breasts over medium-high heat 4 minutes per side or until cooked through, reserving marinade.

Set cooked chicken breasts aside on a plate.
Toss sliced vegetables with leftover marinade, then cook in the same skillet with remaining 1 tbsp. oil. Depending on the size of your skillet, you may need to divide into three batches using 1 tsp. oil per batch.
Cook rice according to package directions and toss with cilantro, lime, buttery spread (optional) and salt.

Divide rice, sliced chicken, and fajita vegetables evenly between six meal prep containers. Leftovers will keep in the fridge up to one week or in the freezer up to one month.

Calories (minus optionals): 451kcal, Fat: 11.3g, Sat fat: 1.9g, Carbs: 46g, Fiber: 3g, Sugar: 4g, Protein: 39g, Sodium: 84mg
Calories (including optionals): 465kcal, Fat: 12.8g, Sat fat: 2.4g, Carbs: 46g, Fiber: 3g, Sugar: 4g, Protein: 39g, Sodium: 485mg"