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Easy Sheet Pan Chicken Fajita Meal Prep Bowls

Easy Sheet Pan Chicken Fajita Meal Prep Bowls - featured image
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These Easy Sheet Pan Chicken Fajita Meal Prep Bowls are a weeknight win and meal prep game-changer. With simple ingredients, one pan, and bold flavors, they taste even better on day two or three, making them perfect for weekly lunches.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 large bell peppers (any colors, such as red, yellow, green), sliced into 1/2-inch strips
  • 1 large red onion, sliced into 1/2-inch wedges
  • 1 jalapeño, sliced (optional)
  • 2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 large avocado, sliced, for topping (optional)
  • Lime wedges, for serving
  • For the Creamy Cilantro Lime Sauce (optional):
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/4 cup packed fresh cilantro
  • 1 tablespoon lime juice
  • 1 small garlic clove
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a large mixing bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper to make the marinade.
  3. Slice chicken breasts into thin strips, about 1/2-inch thick. Add to the bowl with the marinade and toss well to coat. Let sit while you prep the vegetables (at least 10 minutes).
  4. Slice bell peppers into 1/2-inch strips. Cut red onion into wedges and separate layers. If using jalapeño, slice into thin rounds. Toss all vegetables with remaining 1 tablespoon olive oil and a pinch of salt.
  5. Spread marinated chicken strips in a single layer on one half of the sheet pan. Arrange vegetables on the other half. Avoid overcrowding.
  6. Bake for 20-25 minutes, flipping the chicken and stirring the vegetables halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with charred edges. Optionally, broil for 1-2 minutes at the end for more browning.
  7. While roasting, make the sauce (optional): Combine Greek yogurt, cilantro, lime juice, garlic, and salt in a small food processor. Blend until smooth. Add water a teaspoon at a time if too thick.
  8. Divide cooked rice evenly among 4-5 meal prep containers. Top with black beans, corn, roasted chicken and vegetables. Sprinkle with fresh cilantro and add a lime wedge to each container. Add avocado fresh on the day of eating.
  9. Let containers cool open on the counter for about 15 minutes before sealing and refrigerating. Store for up to 4 days in the fridge.

Notes

For best results, don’t skip the lime juice in the marinade as it tenderizes the chicken. Cut vegetables uniformly for even cooking. Use a meat thermometer to avoid overcooking chicken. Let chicken rest before slicing if serving fresh. Toast spices for deeper flavor (optional). For meal prep, let rice and chicken cool completely before assembling to prevent sogginess. Bowls taste better on day two as flavors meld. Store sauce separately and add before eating. Avocado should be added fresh each day.

Nutrition

Keywords: sheet pan chicken fajita, meal prep bowls, easy fajita recipe, healthy meal prep, chicken fajita bowls, one pan dinner, gluten-free meal prep

Find it online: https://rowanrecipes.com/easy-sheet-pan-chicken-fajita-meal-prep-bowls/