Chicken Fajita Salad Meal Prep
Sliced chicken breast, bell peppers, and onions that are all tossed together on a baking sheet with olive oil and spices. Baked in the oven until tender perfection. Served with a side salad, avocado mash, fresh lime juice and my favorite Creamy Cilantro Lime Sauce, making for a super delicious meal prep option!
Servings 4 servings
- 1 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground cumin
- 1 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- Fajita Mix:
- 1 1/2 lbs boneless, skinless chicken breast, sliced 1/2" thick
- 1 red bell pepper, sliced 1/4" thick
- 1 green bell pepper, sliced 1/4" thick
- 1 orange bell pepper, sliced 1/4" thick
- 1 medium red onion, sliced 1/4" thick
- 1 tbsp minced garlic
- 3 tbsp olive oil
- 6 cups chopped romaine
- 1/2 cup plain greek yogurt, or sour cream
- 2 cups cherry tomatoes, halved
- 2 small limes, sliced into wedges
- 1 medium avocado
- salt, to taste
- 1/2 jalapeno pepper, finely diced
- 1/2 small lime
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
Combine the ingredients for the seasoning into a small mixing bowl and the olive oil and minced garlic into a separate small bowl/ramekin.
Layer the chicken, peppers and onion strips onto the baking sheet making sure to create a single, evenly spaced layer.
Drizzle the chicken mixture with the olive oil and minced garlic, tossing everything with a spatula to thoroughly coat. Season with the fajita seasoning mix.
Roast for 20-25 minutes, stirring halfway through, until the chicken has reached an internal temperature of 165 degrees using a meat thermometer.
In a small mixing bowl, combine the avocado, salt, and jalapeño. Squeeze the lime juice in, to taste, and mash with a fork until all ingredients are thoroughly mixed.
Divide the chicken fajita mixture, corn, and black beans among 4 meal prep containers. To 4 separate meal prep containers, combine the sides: chopped romaine, avocado mash, greek yogurt, cilantro lime sauce, tomatoes, and lime wedges.
Keep refrigerated until ready to eat. Re-heat in microwave as needed.
Serving: 1serving | Calories: 570kcal | Carbohydrates: 37g | Protein: 47g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 116mg | Sodium: 679mg | Potassium: 1680mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9230IU | Vitamin C: 140.5mg | Calcium: 116mg | Iron: 4.3mg