Southwestern Chicken Fajita Stacker



  • 1 tbsp. olive oil

  • 1 lb. chicken breast, boneless and skinless

  • 1/2 large yellow onion, sliced

  • 1 red bell pepper, sliced

  • 2 garlic cloves, minced

  • 1 tsp. ground cumin

  • 1/2 tsp. chili powder

  • 1/2 tsp. paprika

  • 1/2 tsp. sea salt

  • 1/4 tsp. black pepper

  • 1 15-oz. can no salt added black beans, rinsed and drained

  • 2 cups cooked corn kernels

  • 1 cup baby spring mix lettuce

  • 1 cup grape tomatoes, halved

  • 1/2 cup cheddar cheese, grated

Let’s get Cooking…

  1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with sea salt and pepper, and cook the chicken breast until golden brown, and cooked through. Set aside and allow to cool. Once cool, dice into bite-size pieces.

  2. Add the red pepper, onion, garlic, paprika, cumin, and chili powder to the same pan and cook until tender. Set aside to cool.

  3. In a mason jar, start by adding a layer of the black beans, followed by the corn, the seasoned chicken, the bell pepper mixture, lettuce, tomatoes, and top with cheddar cheese.

  4. Close lid and place in fridge for storage of up to 4-5 days.