So as you know by now, I love getting prepared for the week ahead by pre-making different parts of my meals to make my life easier when I get home from work during the week. One thing I always like to prepare if we end up having extra chicken or fancy a quick snack is Mexican chicken. Fajita seasonings always add so much flavour to chicken. As we prefer the breast piece which has a tendency for being dry. I’ve overcome this problems with two things:
- Browning off the chicken on a high heat to start the cooking and then turning the heat down
- Adding my veges to the chicken after I’ve started cooking it. (I always used to do veges first as it’s what I was taught to do!)
We usually have around 6 chicken breasts delivered a week, often we’ll make lots of different things. Ranging from chicken curry with my onion tomato masala (recipe here) or some awesome popcorn chicken and chips if we’re in the mood (that’s a great recipe, you can find it here)
This Mexican chicken cooks up in less than 40 minutes without the addition of the beans and rice, so it’s perfect for a quick lunch or dinner when served with tortillas and salad. It also makes for a great burrito filling once you’ve added the beans and rice and given it a bake through in the oven, I usually wrap up burrito fillings in individual portions so I can make a quick burrito with a fresh wrap for EmJay to take to work in a rush; but also for a quick dinner when I get home from the gym.
This one is super easy and really flavourful to make sure you don’t feel like you’re depriving yourself of something yummy while eating healthy. It would just as easily work meat free using quorn or even with some firm white fish fillets.
Let me know what you think!
Mexican Chicken Meal Prep
A delicious Mexican style chicken meal prep recipe which will put Mexican back on the cards for a weeknight meal!
- 350 g boneless chicken breast sliced (you could use thighs if that's your preference)
- 1 tbsp fajita seasoning
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- Salt to taste
- 2 onions
- Mixed peppers sliced (optional)
- 1 can of refried beans
- 1 bag of mexican style rice
Heat a frying pan on a medium-high heat, add your oil and add the chicken, keep stirring to ensure the chicken is sealed on all sides then add your fajita seasoning, ground cumin and coriander, black pepper and salt.
Add your onions and mixed peppers, and stir fry this for 5-10 minutes until the vegetable soften and the chicken cooks through/
Once this mix is ready, you can eat it as it is, with salad/a grating of cheese in tacos or as fajitas.
To make a burrito filling, mix through the can of refried beans and the bag of rice, then place the lot into a deep baking tray and top with cheese. Bake in a pre-heated oven (180 degrees) for around 15 minutes until the cheese is melty and all the the beans and rice are heated through.
To make this mix into a burrito filling, I usually wait until this is cooled down and wrap it in chunks in tin foil, in a sausage shape ready to freeze.
When I want a fresh hot burrito, I take it out of the freezer and defrost (either out on the counter or in the microwave) and then wrap into a tortilla wrap which I can then take to lunch and heat in the microwave or EmJay can heat in the in-flight oven for his dinner.
P.S I usually serve this with some sauteed mushrooms on the side as I don’t really like them, that way EmJay can add as many as he likes!
If you want to use the same beans I use, you can buy them in all supermarkets, I use these.
I love the convenience of packet rice and the flavours of this Mexican one are great!