Description
Healthy chicken fajitas meal prep bowls made with juicy marinated chicken, sautéed peppers, and cilantro lime black beans. Perfect for clean eating and high-protein meal prep.
Ingredients
For the Chicken:
⅓ cup lime juice (from 2–3 limes)
¼ cup unsweetened pineapple juice
2 tablespoons low-sodium soy sauce
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon red pepper flakes
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ cup chopped fresh cilantro
2 tablespoons olive oil
4 boneless, skinless chicken breasts (6–8 oz each)
For the Bell Peppers:
1 white onion, thinly sliced
1 poblano pepper, thinly sliced
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
For the Cilantro Lime Black Beans:
1 tablespoon olive oil
3 cloves garlic, minced
½ jalapeño, finely diced (about 1 tablespoon)
½ teaspoon cumin
2 cans (15 oz each) low-sodium black beans, rinsed and drained
1 cup low-sodium chicken broth
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon sea salt
Instructions
1. Marinate the Chicken:
2. In a large bowl or zip-top bag, combine lime juice, pineapple juice, soy sauce, olive oil, garlic, cumin, paprika, red pepper flakes, salt, pepper, and cilantro. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, up to 8 hours.
3.
4. Cook the Chicken:
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Remove chicken from marinade and cook 4–6 minutes per side until fully cooked. Let rest, then slice thinly.
6.
7. Sauté the Peppers:
8. In the same pan, add the onion and all peppers with salt, pepper, and garlic powder. Cook over medium-high heat until soft and slightly charred, about 4–6 minutes.
9.
10. Prepare the Beans:
11. Heat olive oil in a saucepan over medium-high heat. Add garlic, jalapeño, and cumin; cook for 1 minute until fragrant. Stir in beans and broth, then simmer 5 minutes. Lightly mash beans, then simmer another 8–10 minutes until thick. Stir in lime juice, cilantro, and salt.
12.
13. Assemble Meal Prep Bowls:
14. Divide black beans into containers. Add sliced chicken and sautéed peppers on top.
Notes
To keep veggies vibrant, don’t overcook them.
Add avocado or hot sauce before serving for extra flavor.
Chicken and peppers freeze well separately if you want to store long-term.
Swap beans with rice or cauliflower rice for custom macros.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Meal Prep Recipes
- Method: Stovetop
- Cuisine: Mexican