This recipe for Sheet Pan Chicken Fajita Bowls makes healthy chicken meal prep easy and delicious. You’ll love how simple it is to prepare these flavorful fajitas all on one pan, perfect for busy weeknights or packed lunches.
Key Ingredients & Substitutions:
- Chicken Breast: You can use chicken thighs for a juicier option.
- Bell Peppers: Any color works; mix them for visual appeal.
- Onion: Red or yellow onion both taste great.
- Fajita Seasoning: Use store-bought or make your own blend.
- Lime Juice: Fresh is best, but bottled works in a pinch.
- Olive Oil: Avocado oil is another good choice.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 large bell peppers (any color), seeded and sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 tbsp fresh lime juice
For Serving (Optional):
- Cooked brown rice or quinoa
- Fresh cilantro, chopped
- Avocado, sliced or diced
- Salsa
- Greek yogurt or sour cream (dairy-free options available)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without optional toppings)
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Vegetables and Chicken
Preheat your oven to 400°F (200°C). Slice your bell peppers and onion into thin strips. Cut your chicken breasts into uniform 1/2-inch strips to ensure even cooking.
2. Season the Ingredients
In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss everything together until well coated.
3. Arrange on the Sheet Pan
Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets. This ensures everything cooks evenly and gets a nice char.
4. Bake to Perfection
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Halfway through cooking, give the ingredients a good stir to promote even browning.
5. Finish and Serve
Remove the sheet pan from the oven and squeeze fresh lime juice over the chicken and vegetables. Serve immediately in bowls with your favorite healthy chicken meal prep toppings like brown rice, avocado, and salsa.
Variation Ideas:
- Add black beans or corn to the sheet pan during the last 10 minutes of cooking for extra fiber.
- Use different seasonings like chili powder, cumin, or smoked paprika for a flavor twist.
- For a spicier kick, add a pinch of cayenne pepper or sliced jalapeños to the pan.
- Transform them into wraps by serving the fajita mixture in whole wheat tortillas.
Storage Instructions:
Store any leftover Sheet Pan Chicken Fajita Bowls in airtight containers in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat them in the microwave or a skillet until warmed through. This makes for excellent healthy chicken meal prep throughout the week.
Frequently Asked Questions (FAQ):
- Can I prepare this recipe ahead of time?
Yes, you can chop your vegetables and chicken up to a day in advance. Store them separately in the refrigerator.
- What if I don’t have fajita seasoning?
You can make your own with a blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper.
- How do I prevent the chicken from drying out?
Ensure you don’t overcook the chicken. It should be cooked through but still juicy.
- Can I use frozen chicken?
Thaw frozen chicken completely before cutting and cooking to ensure even cooking.
- Is this recipe good for healthy chicken meal prep?
Absolutely! It’s designed to be a convenient and nutritious option for meal prepping healthy chicken throughout your week.
- What can I serve with these fajita bowls?
Cooked brown rice, quinoa, a simple side salad, or whole wheat tortillas are great choices.