Chicken Fajitas Meal Prep

First of all, this Chicken Fajitas meal prep for the week reminds me of that time I was in Mexico running on the beach…..

Yeah can I go back there to run? Kansas just doesn’t hold anything to running on a beach. Don’t get me wrong I love where I live and what it has to offer in the simplicity here but sometimes…yupe wishful thinking.


Chicken Fajitas Meal Prep

This week I decided to do one of my favorite meal prep recipes, Chicken Fajitas. These are so darn tasty and easy to make! I also love that they are very versatile too. Therefore, I make salads, burritos, burrito bowls, or just eat them plain with the veggies and add a salad on the side. You can make up some quinoa or rice to go along with them for the bowl. Then, you add in a little greek yogurt or cilantro lime yogurt dressing and you are set to go!

If I could pick my favorite way to eat this it would definitely be as a burrito. However, during the low carb days of my carb cycling a burrito isn’t really an option so I will go for the salad.

BTW…Has anyone else tried the Bolthouse Farms yogurt dressings? I love these things. Currently in my fridge I have the ranch, creamy caesar, creamy balsamic, and the salsa ranch.

Chicken Fajitas Meal Prep, weekly meal prep ideas. #weightloss #mealprep #fitness

The Recipe

My favorite Chicken Fajitas recipe is one that I adapted from Taste of home. It has a great marinade that keeps the chicken nice and juicy with just the right amount of flavor!


Chicken Fajitas Meal Prep
Save Recipe
  1. 3 Tbsp Olive Oil, divided
  2. 2 tablespoons lemon juice
  3. 1-1/2 teaspoons seasoned salt
  4. 1-1/2 teaspoons dried oregano
  5. 1-1/2 teaspoons ground cumin
  6. 1 teaspoon garlic powder
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon crushed red pepper flakes, optional
  10. 2 pounds boneless skinless chicken breast, cut into thin strips
  11. 1 medium sweet red pepper, julienned
  12. 1 medium green pepper, julienned
  13. 1 medium white onion, julienned
  1. 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. 2. In a large nonstick electric skillet, saute peppers and onions in remaining 1 tbsp oil until crisp-tender. Remove and keep warm.
  3. 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Adapted from Taste of Home
Adapted from Taste of Home
Abby Siler Fitness

Other Recipes

Healthy Thanksgiving Recipes
Peanut Butter Banana Bread Protein Bars
Pink and Green Smoothie

Get Your Equipment Here!

T-Grip Barbell


Gymboss Timers


p style=”text-align: center;”>