Chicken Fajitas Meal Prep Recipe

Serves 4 | Prep 10 mins | Cook 25 mins

Chicken Fajitas, this will be your new go-to meal prep recipe! I love Mexican food and can’t pass up on an opportunity to enjoy delicious chicken fajitas!

Unfortunately most classic Mexican dishes contain some ingredients that can be common food sensitivities; e.g. cheese, sour cream, wheat or corn tortillas. This chicken fajita recipe contains all of the flavour and satisfaction of those classic recipes, but you get to skip the belly bloat and fatigue that often follows for those with sensitivities.

  •  500 g 500 Free Range Chicken Tenderloins

  •  ¼ cup Extra Virgin Olive Oil

  •  1 tsp ground coriander

  • ½ tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • Salt to season

  • 1 red onion, sliced

  • 3 medium sized capsicums (green, yellow, red), sliced

  • 1 cup brown rice (I used a brown rice & quiona blend)

  • Avocado, sliced, to serve

  • Lime cut in wedges, to serve

  1. Turn oven on to 200 degrees (fan forced)

  2. Cook rice per instructions. Sometimes instead of cooking rice in water, I’ll swap for bone broth or vegetable broth, depending on what I have on hand, it adds more nutrients and flavour.

  3. Add olive oil in a shallow dish.

  4. Add to the oil the coriander, smoked paprika, cumin, garlic, oregano and mix well.

  5. Add chicken and coat well. Option to marinate for 20 minutes.

  6. Move to chicken to the side and add the red onion and capsicum to the dish, and toss in remaining oil.

  7. Evenly space the chicken and vegetables and place in the oven to cook for 20 minutes.

  8. When ready to distribute for meal prep, start with the rice on the bottom, then add the vegetables and lastly add the chicken. When ready to eat serve with avocado and a wedge of lime.