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Easy Sheet Pan Chicken Fajita Meal Prep Bowls: 30-Min Meal

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These easy sheet pan chicken fajita meal prep bowls are a game-changer for busy weeks. Ready in 30 minutes with simple ingredients, they deliver juicy chicken and perfectly charred vegetables for a delicious, healthy meal you’ll actually look forward to eating.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 large red onion, cut into thin wedges
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh lime juice, for serving
  • Cooked rice (cilantro lime rice recommended), for serving
  • Canned black beans, rinsed and drained, for serving
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, salsa, avocado, fresh cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a small bowl, whisk together the chili powder, cumin, garlic powder, smoked paprika, dried oregano, salt, and black pepper to make the fajita seasoning.
  3. Pat the chicken breasts dry with paper towels. Cut the chicken into thin, even strips, about 1/2-inch thick.
  4. Place the chicken strips in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the fajita seasoning. Toss to coat evenly. Set aside.
  5. In a separate bowl, toss the sliced bell peppers and red onion with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning.
  6. Spread the seasoned vegetables on one half of the prepared sheet pan in a single layer. Place the seasoned chicken strips on the other half, avoiding overlap.
  7. Roast for 15 minutes, until the chicken is cooked through and the vegetables are starting to soften.
  8. Switch the oven to broil. Broil for 2-4 minutes, watching closely, until the chicken and vegetables have nice char marks.
  9. Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice against the grain into bite-sized pieces.
  10. Assemble the bowls: Divide cooked rice among meal prep containers. Top with sliced chicken, roasted vegetables, and black beans. Squeeze fresh lime juice over everything.
  11. Let the bowls cool completely to room temperature before sealing the lids. Store in the refrigerator for up to 4 days.

Notes

Don’t overcrowd the pan to ensure proper charring. Pat chicken dry for better browning. Use a meat thermometer to check chicken reaches 165°F (74°C). Let bowls cool completely before storing to prevent sogginess. For best reheating, use a skillet over medium heat with a splash of water or broth.

Nutrition

Keywords: sheet pan chicken fajitas, meal prep bowls, 30 minute meal, healthy dinner, chicken fajita bowls, easy meal prep

Find it online: https://tablemira.com/easy-sheet-pan-chicken-fajita-meal-prep-bowls-30-min-meal/