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Easy Sheet Pan Chicken Fajita Meal Prep Bowls

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A quick and easy one-pan meal featuring seasoned chicken breasts and colorful bell peppers roasted to perfection, perfect for meal prep and busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fajita seasoning (smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, black pepper)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lime juice
  • 4 cups cooked rice or cauliflower rice (for serving)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into thin strips, about 1/2 inch thick.
  3. Slice the bell peppers and red onion into similar-sized strips.
  4. In a large mixing bowl, combine chicken strips, sliced peppers, onions, and minced garlic. Drizzle with olive oil and squeeze fresh lime juice over everything.
  5. Add the fajita seasoning and toss well to coat all pieces evenly. Add a teaspoon more olive oil if needed.
  6. Line a sheet pan with parchment paper or a silicone baking mat. Spread the chicken and veggie mixture out in a single layer, avoiding overcrowding.
  7. Roast in the oven for 20-25 minutes, turning halfway through with tongs or a spatula, until chicken reaches an internal temperature of 165°F (74°C) and veggies have charred edges.
  8. While roasting, warm cooked rice or cauliflower rice.
  9. Assemble meal prep bowls by placing rice as a base, then topping with roasted chicken and veggies. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
  10. Allow bowls to cool completely before storing in airtight containers for up to 4 days in the fridge.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Turn chicken and veggies halfway through cooking for even roasting. Use fresh lime juice after cooking to brighten flavors. For milder spice, reduce chili powder. Leftovers store well up to 4 days refrigerated or 3 months frozen. Reheat gently with a splash of water to keep chicken moist.

Nutrition

Keywords: sheet pan chicken fajitas, meal prep, quick dinner, easy chicken recipe, fajita bowls, healthy dinner, one pan meal

Find it online: https://twirltaste.com/easy-sheet-pan-chicken-fajita-meal-prep-bowls-perfect-for-quick-dinners/