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Easy Sheet Pan Chicken Fajita Meal Prep Bowls Perfect for Quick Dinners

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A quick and easy sheet pan chicken fajita recipe that combines marinated chicken strips, colorful bell peppers, and onions roasted together for a flavorful, wholesome meal prep bowl perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
  • 3 bell peppers (red, yellow, green), sliced into strips
  • 1 medium yellow or white onion, sliced into strips
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 cups cooked rice or quinoa (brown rice preferred)
  • Optional toppings: sliced avocado, shredded cheese, sour cream or Greek yogurt, salsa

Instructions

  1. Preheat oven to 425°F (220°C). Slice chicken breasts into 1/2 inch wide strips. Slice bell peppers and onions into similar-sized strips.
  2. In a small bowl, combine cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper to make the spice mix.
  3. In a large bowl, drizzle olive oil over chicken, peppers, and onions. Sprinkle the spice mix evenly and toss until well coated.
  4. Spread chicken and vegetables in a single layer on a rimmed 18×13 inch baking sheet. Avoid overcrowding.
  5. Roast in the oven for 20-25 minutes, stirring gently halfway through, until chicken is cooked and veggies are tender with slightly charred edges.
  6. Remove from oven, squeeze fresh lime juice over the chicken and veggies, and sprinkle chopped cilantro on top.
  7. Assemble meal prep bowls by dividing cooked rice or quinoa into containers, topping with roasted chicken and vegetables, and adding optional toppings as desired.

Notes

Use fully thawed chicken for even cooking. Thinly slice chicken for quick cooking and juiciness. Avoid overcrowding the pan to ensure roasting instead of steaming. Adjust spice levels by adding jalapeños or cayenne pepper for heat. For dairy-free, substitute sour cream with coconut yogurt or omit. Store in airtight containers in the fridge for up to 5 days. Reheat gently to maintain texture.

Nutrition

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

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