Grill Chicken Fajita Prep

Name: Grill Chicken Fajita Prep
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 3 large bell peppers (mixed colors), sliced into strips; 2 large onions, sliced into thick rings; 3 tbsp olive oil; 2 tbsp fajita seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika); 2 limes, juiced; 12 small flour or corn tortillas; Toppings: salsa, sour cream, guacamole, shredded cheese; 2 cups cooked Spanish rice (optional)

Smoky grilled chicken fajitas with charred peppers and onions. Prep the whole batch on the grill in 20 minutes for easy lunch containers.

PROTEIN 36g

CALORIES 390

P:E RATIO 9.2

TIME 30m

YIELD 6

Grilled chicken fajita strips with charred bell peppers and onions in meal prep containers, with warm tortillas on the side

P:E 9.2

ELITE DENSITY

2 lbs boneless skinless chicken breasts 36G PROTEIN

3 large bell peppers (mixed colors), sliced into strips FLAVOR

2 large onions, sliced into thick rings FLAVOR

3 tbsp olive oil FLAVOR

2 tbsp fajita seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika) FLAVOR

2 limes, juiced FLAVOR

12 small flour or corn tortillas CARB BASE

Toppings: salsa, sour cream, guacamole, shredded cheese DAIRY

2 cups cooked Spanish rice (optional) CARB BASE

Storage: Store chicken and veggies in the fridge for up to 5 days. Keep tortillas separate.
Batching: Pound chicken to even thickness before grilling — this prevents dry edges and raw centers.
Reheat: Microwave chicken and veggies for 90 seconds. Warm tortillas separately in the microwave for 15 seconds.

EXECUTION STEPS

THE MACRO PREP

Mix olive oil, fajita seasoning, and lime juice in a bowl. Reserve 2 tbsp for veggies.

THE MACRO PREP

Coat chicken breasts evenly with the marinade. Let sit for at least 10 minutes (or marinate overnight).

THE MACRO PREP

Toss pepper strips and onion rings with reserved marinade.

THE MACRO PREP

Preheat grill to medium-high heat (400-450°F). Clean and oil the grates.

STEP 5

Grill chicken for 5-7 minutes per side until internal temp reaches 165°F. Rest for 5 minutes, then slice into strips.

STEP 6

Grill peppers and onions in a grill basket (or directly on grates) for 8-10 minutes, turning occasionally.

STEP 7

Divide chicken strips, grilled peppers, and onions into 6 containers. Add tortillas and toppings on the side.

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Grill Chicken Fajita Prep

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

THE MACRO PREP

THE MACRO PREP

THE MACRO PREP

THE MACRO PREP

STEP 5

STEP 6

STEP 7

PRIMARY CATEGORY

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