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Sheet-Pan Chicken Fajita Meal Prep Bowls (4 Lunches, 41 g Protein)

Sheet-Pan Chicken Fajita Meal Prep Bowls

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Chicken, peppers and onions roasted on one sheet pan with fajita spices, portioned over rice for four grab-and-go lunches. One pan, one pot, four days handled.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 466
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts sliced into strips
  • 3 bell peppers mixed colors, sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3 cups cooked brown rice
  • 1 lime cut into wedges
  • 1/4 cup fresh cilantro chopped

Equipment

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Method
 

  1. Preheat the oven to 425°F (220°C).
  2. On a large sheet pan, toss the chicken strips, peppers and onion with the olive oil and all the spices.
  3. Spread into a single layer (use two pans if crowded) and roast 18–20 minutes, stirring once, until the chicken is cooked through and the peppers have charred edges.
  4. Divide the rice between 4 containers and top with the fajita mixture.
  5. Add a lime wedge to each container and keep the cilantro separate until serving.

Nutrition

Calories: 466kcalCarbohydrates: 45.4gProtein: 41.2gFat: 13.3gSaturated Fat: 2.3gCholesterol: 108.9mgSodium: 658.2mgPotassium: 1040.1mgFiber: 6.1gSugar: 5.4gVitamin C: 123.5mgCalcium: 51.6mgIron: 2.6mg

Notes

Keeps 4 days refrigerated. Reheat 90 seconds and squeeze the lime over after. Turn any bowl into tacos with a couple of warm tortillas, or serve over greens instead of rice for a lighter day. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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