Chicken Fajita Meal-Prep Bowls

Chicken Fajita Meal Prep Bowls are served with cauliflower mash to create a complete low-carb lunch for the whole week. It’s also whole30, paleo and gluten-free!

INGREDIENTS:
US CUSTOMARY - METRIC
FOR THE FAJITA SEASAONING

  •  ½ tablespoon chilli powder
  •  ½ teaspoon cayenne pepper
  •  1 teaspoon paprika
  •  1 teaspoon cumin powder
  •  1 teaspoon ground black pepper
  •  1 teaspoon salt

FOR THE CHICKEN AND PEPPERS AND ONIONS

  •  2 tablespoon olive oil
  •  1 teaspoon garlic — minced
  •  1.5 lb free range organic chicken breast — cut into thin strips
  •  2 red bell peppers — sliced
  •  2 yellow bell peppers — sliced
  •  2 green bell pepper — sliced
  •  1 medium onion — sliced
  •  1 teaspoon salt and black pepper
  •  mashed cauliflower — optional
Chicken Fajita Meal-Prep Bowls #lunch #paleo #glutenfree #chicken

INSTRUCTIONS:

  1. First, make the fajita seasoning by mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.
  2. In a large bowl, add the chicken strips and half of the fajita seasoning. Mix well and set aside for about 15 minutes.
  3. In a large skillet, heat olive oil over medium high heat. Add garlic and cook for 30 seconds. Add the chicken and cook for 10-15 minutes or until the chicken is cooked through. Set aside.
  4. In the same skillet, add more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.
  5. Stir fry for 5-10 minutes on high heat. The time will depend on how tender you prefer your veggies to be.

MEAL PREPPING:

  1. Place an even amount of chicken fajita, the veggies and cauliflower mashed into 4 or 5 (depends on the size of your container) different glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1.5 or 2 minutes. The time will depend on the power of your microwave.

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