FAST Chicken Fajita Burrito Meal Prep | 43g Protein EACH

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix the fajita spices in a bowl and set aside 1 tablespoon for the vegetables.
2. Combine the diced red onion, tomato, chopped coriander and lime juice in a bowl. Mash in the avocado to your preferred texture, then season with salt and pepper.
3. Bring the rice, cold water and salt to a boil in a saucepan, lower the heat, cover and cook for 12 minutes. Turn off the heat, keep covered for 4-5 minutes, then fluff with a fork and stir in the drained black beans and chopped coriander.
4. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Sauté the onion and bell pepper for 6-8 minutes, then add the reserved spice mix and cook for 1 minute. Remove.
5. Heat the remaining avocado oil in the same pan over medium-high heat and sear the chicken for 4-5 minutes, until golden and the internal temperature reaches 74°C (165°F). Add the oregano and the vegetables, cook for 1 minute, then remove from heat.
6. Warm the tortillas slightly, spread with the guacamole, add the rice and top with the chicken mix. Wrap tightly, tucking in the sides.

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

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OnionTomatoRiceBell pepperRed onionChicken breastLimeTortilla