Chicken Fajita Bowl | High Protein Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix the paprika, onion powder, garlic powder, ground cumin, red chilli powder and salt for the fajita spice mix, and set aside.
2. In a bowl, combine the chicken strips, oregano and salt. Add half the spice mix, stir, and marinate for 30 minutes to 24 hours.
3. In another bowl, combine the sliced onion and bell pepper with the remaining spice mix, and set aside.
4. Heat a large, high-sided pan or pot over medium-high heat. Add the olive oil and, once hot, sauté the onion and pepper mixture for 5 to 6 minutes, stirring often. Remove and set aside.
5. Return the same pan to medium-high heat and add the remaining oil. Sear the chicken for 4 to 5 minutes until cooked through and golden. Add the onion and pepper mixture back in and cook for 1 minute, then take off the heat.
6. For the guacamole, mash the avocado coarsely, add the red onion, tomato, jalapeño, coriander, lime juice and extra virgin olive oil, and season with salt. Mix well, portion into small containers and drizzle with a little extra virgin olive oil.
7. Bring a pot of water to a boil, add the brown rice and salt, and cook for 30 minutes for medium or long-grain brown rice (12 to 14 minutes for brown basmati). Drain in a colander.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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OnionTomatoRiceBell pepperRed onionChicken breastLimeAvocado