Chicken fajita meal prep bowls are delicious and easy for either dinner or as a meal prep lunch. Cook them on a sheet pan in the oven for a healthy Mexican dinner.
Meal Prep Chicken Fajitas are so easy!
Making a sheet pan dinner is the easiest way to make chicken fajitas even healthier, plus it's a hands off meal since they're baked in the oven.
- Great for meal prep- when you're short on time during the week, make our sheet pan chicken fajitas for your weekly lunches. Or double this so you have some to freeze for later.
- Super yummy- simple to adapt by adding herbs, spices, and other veggies or protein options.
- Quick and easy! Easier than stirring and babysitting fajitas on the stovetop.
- Healthy - 30g of protein, gluten-free, keto-friendly, and low carb.
We think you'll also like our air fryer Air Fryer Chicken Fajitas and baked sheet pan chicken and veggies too!
Ingredients list
- Extra virgin olive oil - Avocado oil is a great option as well.
- Garlic cloves - Fresh garlic or minced garlic is great. Use garlic powder if you don't have fresh.
- Fajita seasoning mix - or taco seasoning works great too.
- Chicken thighs - Skinless chicken breasts, boneless chicken thighs, or even thin strips of steak can be used for variety.
- Bell peppers - We love using a mix of red, orange, yellow, and green for color.
- Red onion
- Additional garnishes (optional)- chopped cilantro, green onions, fresh lime juice, avocado or guacamole, fresh salsa, a dollop of sour cream.
- Serve with cauliflower rice, brown rice, or quinoa; serving fajitas on a bed of lettuce or in small tortillas is great too.
** Please see the recipe card at the bottom of the post for the exact quantities **
Kitchen tools
- Baking sheet - this is the large rimmed baking sheet we use for sheet pan meals
Cooking sheet pan chicken fajitas
Preheat oven to 450 F.
In a large bowl combine the and bell peppers.
Toss with olive oil, garlic cloves, and fajita seasoning mix until the chicken and veggies are well coated.
Bake
Bake the chicken mix on a sheet pan for 20-25 minutes until the chicken is cooked through and the veggies are soft. Stir halfway through cooking.
Serve the fajitas in a bowl with lettuce, cilantro, and other garnishes, serve them in tortillas, or make meal prep bowls. Squeeze with lime juice and serve with sliced avocado or guacamole. Enjoy!
Making Meal Prep Bowls
To assemble meal prep bowls, divide the chicken and vegetable fajita mix into 4 meal prep containers. Also add a portion of cauliflower rice, brown rice, and quinoa. Garnish with chopped cilantro, and serve with chunky salsa, avocado slices or guacamole, and freshly squeezed lime juice.
The meal prep bowls will last for up to 4 days in the fridge. Slice the avocado the day you use it or buy the mini guacamole cups to serve with your fajita bowls.
Jenni's Tips
- You can also prepare chicken fajitas on the stove top in a cast iron skillet or use an air fryer.
- Broil for 1-2 minutes at the end to get the hot off the grill char.
- This is a great basic fajita recipe and for variety you can swap the chicken thighs for chicken breast, pork, beef, or portabello mushrooms.
- You can double this recipe and cook it on two sheet pans. Rotate the baking sheets halfway through cooking, the recipe might. take a little longer to cook. Use a digital meat thermometer and cook the meat to 165 F.
- Leftovers will keep in the fridge for up to 4 days or they can be frozen for up to 3 months.
More Meal Prep ideas
- Air Fryer Chicken Fajitas
- Air Fryer Chicken Tenderloins (No Breading)
- Chicken Burrito Bowl Meal Prep
- 50 Easy Lunch Meal Prep for the Week
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Recipe
Sheet Pan Chicken Fajita Meal Prep
Ingredients
- 1 tablespoon Extra virgin olive oil 14 g
- 2 garlic cloves 10 g minced
- 3 tablespoons Fajita seasoning mix (1 packet) 33.5 g
- 6 Chicken thighs 650 g boneless skinless (cut into thin strips)
- 4 medium Bell peppers 476 g green, red, orange, yellow, de-seeded and sliced into thin strips
- 1 large Red onion 225 g sliced
- ½ cup Cilantro 8 g chopped
- 3 Green onions 45 g sliced
- Garnish - Lime wedges sliced avocado or guacamole, or chunky salsa
Instructions
- Preheat the oven to 450 F.
- In a large bowl combine the sliced chicken strips and bell peppers. Toss with olive oil, garlic cloves, and fajita seasoning mix. Blend to make sure everything is well coated.
- Bake the fajitas on a rimmed sheet pan for 20-25 minutes until the chicken is cooked through and the vegetables are beginning to soften, stir 1-2 times during baking.
- Serve the sheet pan chicken fajitas in a bowl with lettuce, cilantro, and other optional garnishes. Squeeze with lime juice, and serve with sliced avocado or guacamole.
Making Meal Prep Bowls
- To assemble meal prep bowls, divide the chicken and vegetable fajita mix into 4 meal prep containers. Also add a portion of cauliflower rice, brown rice, and quinoa. Garnish with chopped cilantro, and serve with chunky salsa, avocado slices or guacamole, and lime wedges.
- The meal prep bowls will last for up to 4 days in the fridge. Slice the avocado the say your use it or buy the mini guacamole cups to serve with your fajita bowls.
Notes
- Sliced chicken breast or steak can be used instead of chicken thighs, we prefer thighs since they
retain moisture better and stay juicy. - You can reduce the carbs by cutting back on the onion or by using 3 bell peppers instead of 4. Using sliced chicken breast will reduce the fat in the recipe.
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