Weekday Meal-Prep Chicken Fajita Bowls
Our Lives are super busy, but we’ve still got to eat well! This Chicken Fajita Bowls Meal Prep makes it easy to eat well all week with hardly any hands-on time.
These Sheet Pan Chicken Fajita Bowls Meal Prep are the perfect easy sheet pan dinner that makes perfect for meal preps! I love this recipe because it’s SO easy to make and can be made ahead of time as meal prep salad bowls.
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If you are a busy working person, this Chicken Fajita Bowl Meal Prep is ideal for you! We just combine marinated cooked chicken, sauteed bell peppers and onions, delicious seasoned rice, and some optional fresh toppings to bring together an amazing meal prep.
To make your life super-duper easy, slice all of the ingredients and marinade them ahead of time. Then, when you’re ready for dinner, spread it on a sheet pan and pop it into the oven.
The chicken fajita bowls in this recipe are more of a chicken fajita salad. You can also place the chicken on top of simple boiled rice or cauliflower rice or with any flat bread!
Not only this recipe is super easy, handy and delicious, but it’s also so budget friendly. I love that you can serve chicken fajita bowls in meal prep containers to make lunch/dinner convenient and affordable for the whole week. I hope this sheet pan meal makes your life SO much easier!!
How to start Chicken Fajita Meal Prep
I love chicken Fajitas. So, this week’s meal prep situation is my solution to the WANTS TO EAT FAJITA BUT WANTS TO ALSO BE HEALTHY dilemma.
Here we go.
INGREDIENTS
Chicken:
I prefer using boneless skinless chicken breasts for this recipe because they’re easy to work with and they take on the flavor of the marinade so well. It will also work with chicken thighs though, so feel free to use whatever is on your hand!
Marinade:
For me, meal prepping is all about making things easy so I can spend less time in the kitchen, save time, and eat well. Feel free to use any good brand of Chicken Marinade as a quick and easy solution to make delicious chicken with practically no effort.
Peppers and Onions:
I love the combination of bell peppers and onions for fajita-inspired dishes. I recommend red, orange, or yellow bell peppers because they’ve had a chance to fully ripen, so they’re sweeter.
Spices:
A combination of chili powder, ground cumin, ground coriander, smoked paprika, and red pepper flakes seasons the bell peppers and onions perfectly.
Oil:
I used olive oil, but feel free to use whichever oil you prefer cooking with. You could also use butter if you like the taste of peppers and onions sauteed in butter better.
Toppings:
Feel free to top these fajita bowls with your favorite Mexican-inspired toppings! I love adding a bit of shredded cheddar cheese, chopped cilantro, a little container of either salsa or sour cream, and a lime wedge to squeeze a little fresh lime juice on top.
How To Make Meal Prep Fajita Bowls
- Start by marinating the chicken in the refrigerator for 15 minutes with olive oil, lime juice, spices, garlic and cilantro. (See the recipe card below for the full printable instructions.)
- Once the chicken is finished marinating, bake it with the onion and pepper on a rimmed baking sheet until they are cooked. (or grill the chicken separately and sauté the veggies on a pan separately.
- Sprinkle the seasoning on vegetables (if you’re cooking separately)
- Let the chicken rest for 10 minutes before you slice it.
- While the chicken is grilling, cook/boil the rice as you like. (Butter & Herbs Rice OR Lime & Cilantro Rice OR Garlic Lemon Rice etc..)
- Assemble the airtight containers with equal amounts of rice, bell peppers and onions, sliced chicken, and your favorite optional toppings. Store in the fridge until you’re ready to serve.
- STIR FRY CHICKEN WITH VEGETABLES
- GRILLED SALMON WITH WHITE SAUCE
- GRILLED CHICKEN SIZZLER WITH MUSHROOM SAUCE
WEEKDAY MEAL-PREP CHICKEN FAJITA BOWLS
Ingredients
FOR THE SHEET PAN CHICKEN FAJITAS
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 3 colored bell peppers thinly sliced
- 1 large onion thinly sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice juice of about 3 limes
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 cloves garlic
- 1 tablespoon fresh cilantro chopped
RICE & TOPPINGS
- 1 bowl Butter & Herb Rice
- Grated cheddar cheese optional, for topping
- Chopped fresh cilantro optional, for topping
- Salsa optional, for topping
- Sour cream optional, for topping
FOR THE MEAL PREP BOWLS
- Airtight containers, as needed
- 1 bag baby spinach
- 4 ounces Cherry tomatoes, halved
- 1 avocado, halved
- Cilantro, for garnish
- Dressing of choice (I just use olive oil and salsa)
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, lime juice, spices, garlic and cilantro.
- Place chicken, peppers and onion in a large bowl. Pour the olive oil mixture over top and toss to combine.
- Keep the marinated chicken in fridge for 15 min.
- Spray a large sheet pan with non-stick spray. Arrange chicken, peppers and onions in a single layer on the pan.
- Bake for 18-25 minutes, or until chicken temperature reaches 165 degrees F. Flip everything halfway through baking.
- To assemble bowls, divide spinach amongst four food storage containers. Top with chicken fajita mixture, tomatoes, avocado and cilantro. Store in refrigerator and top with dressing right before eating.
Notes
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NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please contact your dietician or nutritionist for further help.
Did you make this recipe?
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