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Easy One-Pan Chicken Fajita Meal Prep

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This easy one-pan chicken fajita meal prep is a flavorful and colorful lunch solution that reheats beautifully. Made with simple ingredients like chicken, bell peppers, and spices, it’s perfect for busy weeks and tastes even better on day three.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken breasts
  • 3 large bell peppers (any colors)
  • 1 large red onion
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 lime
  • Optional garnishes: fresh cilantro, sour cream, shredded cheese, or avocado

Instructions

  1. Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Slice the chicken breasts into thin strips, about 1/2 inch thick, keeping them uniform in size.
  3. Slice the bell peppers into thin strips, about 1/4 inch wide. Slice the red onion into thin half-moons.
  4. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine.
  5. Place the sliced chicken in a large mixing bowl. Add 2 tablespoons of olive oil and half of the seasoning mix. Toss to coat evenly. Let sit for 5 minutes.
  6. In the same bowl (or a separate one), add the sliced peppers and onions. Drizzle with the remaining 1 tablespoon of olive oil and the rest of the seasoning mix. Toss to coat.
  7. Spread the seasoned chicken strips in a single layer on one side of the sheet pan. Arrange the vegetables on the other side. Make sure nothing is overlapping too much.
  8. Roast for 15 minutes. Remove the pan and use tongs to flip the chicken pieces. Stir the vegetables around.
  9. Roast for another 10-15 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender with slightly charred edges.
  10. Remove the pan from the oven and squeeze fresh lime juice over everything.
  11. Allow the chicken and vegetables to rest on the pan for 5 minutes before portioning.
  12. Divide the chicken fajita mixture evenly among 4-5 meal prep containers. Let them cool completely before sealing and refrigerating.

Notes

For best results, cut chicken into thin strips (about pinky thickness) and don’t overcrowd the pan. Let the chicken rest for 5 minutes after cooking to keep it juicy. The flavors improve after a day in the fridge. For extra caramelization, broil for the last 2-3 minutes.

Nutrition

Keywords: chicken fajita, meal prep, one-pan, easy lunch, healthy, gluten-free, low-carb

Find it online: https://cookyep.com/easy-one-pan-chicken-fajita-meal-prep-perfect-weekly-lunch/