Chicken Fajita Omelette Bowl

Ingredients and shopping list

Full batch: 4 listed servings.

• 4 x 4 oz cooked chicken breast
• 4 x 1/2 cup liquid egg whites
• 4 x 5 oz potato, diced
• 4 x 1 cup bell peppers and onions
• 4 x 1/4 cup salsa or pico de gallo
• 4 x 1 tsp olive oil
• 4 x 1 tsp fajita seasoning

Cooking instructions

Roast diced potatoes with oil at 425°F until tender. Sauté peppers and onions with fajita seasoning, then scramble egg whites until set. Divide chicken, potatoes, eggs and vegetables into four and add salsa. Cook egg mixtures to 160 F, or 165 F when combined with poultry. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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