Chicken Fajita Meal Prep Bowls:
Meal Prep never tasted so great with these low-carb chicken fajita bowls!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lifestyle
Cuisine: Mexican
Servings: 4 meals
Calories: 224kcal
Author: Julia
- 2 Tbsp avocado oil
- 1/2 yellow onion sliced
- 1 red bell pepper cut into match sticks
- 1 green bell pepper cut into match sticks
- 1 lb boneless chicken breasts sliced
- 3 cloves garlic optional
- 1 Tbsp chili powder
- 3/4 tsp sea salt to taste
For Serving:
- 2 bunches broccolini roasted
Prepare the Broccolini
Start by preparing your broccolini. Saute or roast 2 bunches of broccolini in 1 tbsp avocado oil. To roast, preheat the oven to 415 degrees F, toss the broccolini in oil and sea salt, then roast on a baking sheet for 20 minutes. To saute, heat the oil in a large skillet over medium and add the broccolini and sea salt. Cover and cook 3 minutes, until broccolini is bright green. Remove the lid and continue cooking until broccolini reaches desired doneness, about 2 to 5 minutes. While the broccolini is cooking, prepare the fajitas. Allow broccolini to cool before transferring it to your meal prep containers.
Prepare the Chicken Fajitas:
Heat the avocado oil in a large cast iron or stainless steel skillet over medium heat. Add the onion and saute, stirring occasionally, until onion is transparent, about 5 minutes.
Add the remaining ingredients and stir well. Cover and cook 2 minutes. Remove the lid and continue cooking until some of the juices have burned off and chicken is cooked through, about 5 to 8 minutes.
Allow this mixture to cool so that you can transfer it to your meal prep containers.
Serving: 1Bowl | Calories: 224kcal | Carbohydrates: 8g | Protein: 25g | Fat: 11g | Fiber: 3g | Sugar: 4g