Step 1

In a large bowl or ziplock bag, combine the chicken breast with freshly squeezed lime juice, no sugar added pineapple juice, low sodium soy sauce, olive oil, minced garlic, ground cumin, smoked paprika, red pepper flakes, sea salt, ground black pepper, and chopped fresh cilantro.

Step 2

Place in the fridge for a minimum of 30 minutes, up to 8 hours.

Step 3

Once the chicken is marinated, heat 1 tbsp. olive oil over medium-high heat in a large skillet until hot.

Step 4

Add the marinated chicken, cooking on both sides until cooked through, about 4-6 minutes per side.

Step 5

Remove the chicken from the pan and set aside to rest. Slice into thin slices.

Step 6

In the same pan used to cook the chicken, add sliced white onion, sliced poblano pepper, sliced red bell peppers, sliced green bell pepper, sea salt, and ground black pepper, and toss to combine.

Step 7

Cook over medium-high heat until the bell peppers and onion are tender, about 4-6 minutes.

Step 8

Heat oil in large saucepan over medium-high heat.

Step 9

Add garlic, jalapeño, and cumin and cook for 1 minute, or until garlic is fragrant.

Step 10

Add the beans and broth and cook 5 minutes, stirring occasionally.

Step 11

Coarsely mash beans with a potato masher.

Step 12

Continue to cook at a simmer for about 8-10 minutes until the mixture is thick, stirring frequently.

Step 13

Add in lime juice, cilantro, and sea salt, to taste.

Step 14

To assemble the chicken fajita meal prep, start by adding the cilantro lime black beans to your meal prep container, followed by the sliced fajita chicken, and the bell pepper and onion mixture.