Get ready to reclaim your weeknights! I used to dread that 5 PM panic of “what’s for dinner?” until I started leaning into the absolute magic of Sheet Pan Chicken Fajita Meal Prep. There is something so incredibly satisfying about spending just 30 minutes in the kitchen on a Sunday and ending up with a fridge stocked with vibrant, healthy lunches for the whole week.
While I love a complicated culinary project on a slow Saturday, my weeknights demand speed. I wanted a recipe that delivers bold, zippy flavors without a sink full of dishes. That’s where this recipe shines. It packs a punch with protein and fresh veggies, all roasted on a single pan to create those perfectly caramelized edges we all crave. It’s glossy, colorful, and feels like a “cheat code” for healthy eating. Whether you’re looking for chicken fajita meal prep bowls to take to work or just a lightning-fast dinner, this recipe is about to become your new best friend.
Table of Contents
Easy Sheet Pan Chicken Fajita Meal Prep
Ingredients
For the Fajita Seasoning:
- 2 tsp chili powder
- 1 tsp chipotle chili powder or regular chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- 1 tsp salt
- 2 tbsp olive oil
For the Sheet Pan Fajitas:
- 1½ lbs boneless skinless chicken breast (or tenders), sliced into thin strips
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 orange or yellow bell pepper sliced
- 1 medium onion red or yellow, sliced
For the Bowls:
- 2½ cups cooked quinoa approx. 1 cup dry
- Optional toppings: Fresh salsa/pico de gallo sour cream, diced avocado, cilantro, green onions, lime wedges
Instructions
- Preheat: Preheat oven to 425°F (220°C).
- Mix Seasoning: In a large bowl, whisk together the chili powders, cumin, paprika, coriander, salt, and olive oil to create a paste.
- Toss: Add the sliced chicken, bell peppers, and onion to the bowl. Toss well until everything is evenly coated in the seasoning.
- Roast: Spread the mixture in a single layer on a large parchment-lined baking sheet. Roast for 18–22 minutes, stirring halfway through, until chicken is cooked through (165°F) and veggies are tender-crisp with caramelized edges.
- Prepare Base: While fajitas roast, cook quinoa according to package directions (usually 15 mins).
- Assemble: Divide cooked quinoa evenly among 5 meal prep containers. Top with the roasted fajita mixture.
- Top & Store: Add fresh toppings (keep wet toppings separate if storing). Seal and refrigerate for up to 4–5 days.
Notes
- Storage: Store in airtight glass containers for 4-5 days in the refrigerator.
- Make it Crispy: For extra char, broil the sheet pan for the last 1-2 minutes of cooking—just keep a close eye on it!
- Low Carb: Swap the quinoa for cauliflower rice to lower the carbs.
Nutrition
Ingredients
Here is everything you need to prepare this. I’ve kept it budget-friendly, coming in at around $3-4 per serving.
For the Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon chipotle chili powder (This adds a smoky depth, but regular chili powder works too!)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Sheet Pan Fajitas:
- 1½ lbs boneless, skinless chicken breast or tenders, thinly sliced into strips
- 3 Bell Peppers: 1 green, one red, and one orange/yellow (The “rainbow” look is totally Instagram-worthy!)
- 1 medium yellow or red onion, thinly sliced
For the Meal Prep Bowls:
- 2½ cups cooked quinoa (from about 1 cup dry quinoa)
- Fresh pico de gallo or your favorite salsa
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Fresh cilantro, chopped
- Green onions, thinly sliced
- Lime wedges for serving
How to Make Sheet Pan Chicken Fajitas
Here are the steps to getting these easy sheet pan chicken fajitas into your rotation. It’s a straightforward process, so put on some music and let’s get cooking!
- Heat it: First, preheat the oven. Preheat the oven to 425°F (220°C) and ensure your rack is positioned in the center. While that warms up, grab a large bowl and whisk together your chili powders, cumin, paprika, coriander, salt, and olive oil. This creates a glossy, spiced marinade that helps the seasoning stick to every single bite.
- Prepare Your Ingredients: Slice the chicken into thin strips, approximately ¼ inch thick. Do the same for your bell peppers and onions. Pro tip: Try to keep the chicken and veggie slices roughly the same size. This ensures everything cooks evenly, so you don’t end up with burnt onions and undercooked chicken. We want perfectly tender results across the board!
- Season Generously: Add the chicken, peppers, and onions to the bowl with your seasoned oil. Use your hands (it’s messy but effective!) or tongs to toss everything until it’s thoroughly coated. You want that bold, red spice blend covering every inch for maximum flavor impact.
- The Sheet Pan Strategy: Spread everything out on a large rimmed baking sheet lined with parchment paper. Here is the secret to great sheet pan fajita recipes: give them space! If you pile the veggies on top of each other, they will steam instead of roast. We want that “grilled” char, not soggy veggies. If your pan looks crowded, grab a second sheet pan; it’s totally worth the extra wash.
- Roast to Perfection: Place the tray in the oven and cook for 18-22 minutes. Please give it a good stir halfway through (around the 10-minute mark). You’re looking for the chicken to hit 165°F and the veggies to get those delicious, caramelized brown edges. The smell of roasted peppers and warm cumin will absolutely take over your kitchen!
- Prep the Base: While the oven does the heavy lifting, cook your quinoa according to the package instructions (usually 15 minutes simmering covered). Quinoa is my go-to ingredient for these chicken fajita meal prep bowls because it soaks up the juices beautifully, while also packing a great protein punch.
- Assemble the Bowls: Once the roasted mix has cooled slightly, set out your meal prep containers. Scoop about ½ cup of quinoa into each one. Top evenly with your chicken and veggie mix.
- Finish Strong: Add your cilantro, green onions, and a lime wedge to each bowl. Note: If you are prepping for the week, pack your “wet” toppings (salsa, guac, sour cream) in little separate containers or add them fresh each day so your bowls stay fresh and vibrant.
Tips & Variations for the Best Fajita Bowls
I’ve made this healthy chicken fajita prep dozens of times, and I’ve learned a few tricks along the way to keep it exciting.
- Switch the Grain: While I love quinoa for the protein, you can easily swap it for cilantro lime rice or even cauliflower rice if you’re watching carbs.
- Protein Swaps: Not feeling chicken? This seasoning blend works perfectly with shrimp (adjust cooking time to 8-10 minutes) or skirt steak strips. You can also add a can of black beans for an extra boost of fiber.
- Storage Smarts: These bowls stay fresh in the fridge for 4-5 days. To make this a freezer-friendly fajita option, freeze the cooked chicken and veggies, but reserve the fresh toppings for later use. They reheat surprisingly well!
- The Container Matters: I recommend using glass meal prep containers. They don’t stain from the chili powder, and they keep the food tasting fresh longer.
- Spice it Up: If you love heat, leave the seeds in your jalapeño (if adding) or sprinkle a little cayenne into the seasoning mix.
What to Serve With Sheet Pan Fajitas
If you aren’t packing these into chicken fajita prep containers for lunch and are serving them for dinner instead, you can turn this into a complete fiesta!
- Warm Tortillas: Serve the sheet pan mix with warm flour or corn tortillas for a classic taco night vibe.
- Elote Salad: A side of Mexican street corn salad is a creamy, crunchy contrast to the smoky fajitas.
- Chips and Dip: You can never go wrong with a side of tortilla chips and a big bowl of guacamole or queso.
- Fresh Greens: For a lighter dinner, dump the warm fajita mix over a bed of crisp romaine lettuce for a massive salad.
FAQs
How long do chicken fajitas last in the fridge?
Properly stored in airtight containers, your chicken fajita meal prep bowls will last for 4 to 5 days in the refrigerator. The flavors actually meld and improve even more after a day has passed.
Can you freeze chicken fajita meal prep?
Yes, you absolutely can!. Store the cooked chicken and vegetables in an airtight container in the freezer for up to 3 months. I recommend freezing the quinoa or rice separately, or just making fresh grains when you’re ready to eat. Thaw in the fridge overnight before reheating.
What should I serve with chicken fajita meal prep?
To keep it interesting, I like to rotate my sides. Cilantro lime rice is a classic pairing that is highly sought after for a reason: the brightness cuts through the savory spices. You can also pair it with black beans, roasted corn, or just a simple side salad with avocado dressing.
This recipe helps you crush your meal prep goals this week! There is nothing quite like opening the fridge and seeing a stack of colorful, healthy meals ready to go. If you try these 30-minute chicken fajitas, let me know how you customized them in the comments below. You’ve got this!
