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Quick Sheet Pan Chicken Fajita Meal Prep Bowls

Quick Sheet Pan Chicken Fajita Meal Prep Bowls - featured image
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Tender chicken, perfectly charred peppers, and all the smoky flavor you want without the mess. These Quick Sheet Pan Chicken Fajita Meal Prep Bowls are the better way to enjoy fajitas on busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 3 large bell peppers (mixed colors), sliced into ¼-inch strips
  • 1 large red onion, sliced into thin half-moons
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Juice of 2 limes
  • 8 small corn tortillas (for serving)
  • Optional toppings: sour cream, fresh cilantro, diced avocado, shredded cheese, salsa

Instructions

  1. Preheat your oven to 400°F (200°C). Place your sheet pan inside while it heats up.
  2. Pat the chicken breasts dry with paper towels. Slice each breast against the grain into ½-inch thick strips.
  3. Cut the bell peppers into ¼-inch strips. Slice the red onion into thin half-moons.
  4. In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk together.
  5. Place the chicken strips and sliced vegetables in a large mixing bowl. Drizzle with 3 tablespoons olive oil. Sprinkle the seasoning mixture over everything. Use your hands to toss and coat every piece evenly.
  6. Carefully remove the hot sheet pan from the oven. Spread the chicken and vegetables in a single layer. Don’t overcrowd.
  7. Roast for 15 minutes. Remove the pan and use tongs to flip the chicken strips. Give the vegetables a quick toss.
  8. Roast for another 10-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with charred edges.
  9. Remove the pan from the oven and let it rest for 5 minutes. Squeeze fresh lime juice over everything.
  10. Warm the tortillas. Divide the chicken and vegetables among meal prep containers. Add tortillas on the side. Store any toppings separately.

Notes

Don’t skip preheating the pan for better browning. Cut everything the same size for even cooking. Use a meat thermometer to avoid dry chicken. Let the pan rest for 5 minutes after cooking. Double the batch for freezing.

Nutrition

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

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