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–+ servings
4 meal prep containers with chicken fajitas in them.

Sheet Pan Chicken Fajita Meal Prep

Jenni Cole
Make chicken fajitas as easy as possible by cooking them on a sheet pan in the oven. You'll love this simple dinner recipe that's low carb and macro friendly that's perfect for meal prep for the week!
4.86 from 7 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 15 minutes
Course Meal Prep
Cuisine American
Servings 6 servings
Calories 260 kcal

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. 

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 15.5gProtein: 28gFat: 9.5gFiber: 4g
Keyword chicken fajita meal prep
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