Ingredients

Scale

2 lbs chicken breast, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
1 can (15 oz) black beans, drained
1/2 cup frozen corn
1 ripe avocado, sliced
1 lime, juiced
1/4 cup chopped cilantro
2 tbsp olive oil
2 tbsp fajita seasoning (spicy or mild)
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat skillet to medium-high heat and add 1 tbsp olive oil
Sear chicken slices for 3-4 minutes each side until browned
Remove chicken and set aside
Add remaining 1 tbsp oil to skillet, cook veggies 3 minutes until slightly softened
Sprinkle fajita seasoning and salt over veggies
Return chicken to pan, mix gently and cook 2 more minutes
Divide ingredients into 4 bowls, top with black beans, corn, avocado, lime juice, and cilantro

Notes

Meal prep lasts 4 days refrigerated
Substitute tofu or tempeh for vegan option
Use red onion for natural sweetness
Add jalapenos for extra heat

Author: Sabella
Prep Time: 15
Cook Time: 20
Category: High Protein Meals
Method: Sautéing
Cuisine: Mexican-American
Diet: High Protein

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 35g
Fiber: 7g
Protein: 40g
Cholesterol: 75mg