Screenshot from The Meal Prep Manual eBook

Screenshot from The Meal Prep Manual eBook

Ingredients:

  • 2 lbs chicken breast
  • 2 Tbsp garlic
  • 2 tsp oregano
  • 5 Tbsp olive oil
  • Juice of 1 lime
  • 1 large red pepper
  • 2 medium green peppers
  • 1 medium yellow onion
  • 2 medium sweet potatoes
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 Tbsp chili powder
  • Salt and pepper

Preparation:

  • Cut the chicken into thin strips 1/4-1/2” thick
  • In a large bowl add the chicken, garlic, oregano, coriander, 1 tsp cumin, 1 Tbsp chili powder, 2 Tbsp of oil and 1 tsp salt.  Mix thoroughly and refrigerate for 30 minutes.
  • While the chicken is marinating, peel the sweet potatoes and finely chop them using a food processor so it is in very small pieces, resembling rice.  Add to a pot of boiling water and cook until soft. Season with salt, pepper, and chili powder to taste.
  • If you have a cast iron pan, use it to cook the peppers and chicken.  Heat it over medium high heat.
  • Add 1 Tbsp of oil to the pan and cook the peppers and onions until they are soft. Cook in batches ifnecessary. Season with salt, pepper, and chili powder to taste.
  • After the peppers and onions have cooked add another tablespoon of oil to the pan and cook the chicken, againcooking in batches if necessary.  
  • Once all the chicken is finished cooking, add all the peppers, onions, and chicken back to the pan and add lime juice. 
  • To each of your containers add 1/5 of the sweet potato rice and meat and pepper mixture, around 100g and 200g respectively. 
Do you like this recipe? Find 29 more recipes like it in The Meal Prep Manual eBook available for $10.  Each recipe has pricing, calorie, and macronutrient estimates to make for easy tracking. 

Do you like this recipe? Find 29 more recipes like it in The Meal Prep Manual eBook available for $10.  Each recipe has pricing, calorie, and macronutrient estimates to make for easy tracking.