These meal prep chicken fajitas are made on one (or two) sheet pans, making for a super easy prep and even easier clean up! Serve them in tortilla bowls for a no-mess lunch.
It feels like things are finally happening! After three months of de-cluttering, organizing, cleaning, and just plain packing up boxes and putting stuff into storage, our house is *almost* ready to put on the market.
I’m half excited and half dreading it, since we might not really be able to use the kitchen (boo…no recipe testing for me) or make any messes. And we’ll probably be hanging out at the mall/park/frozen yogurt place while the house shows.
We are so ready to get this house sold and then we can cross that off the list…only 2 more months until we are moving to our dream house! I can’t wait to share some photos of it with you.
While I’m buzzing with excitement to get this house on the market, I’m also buzzing with excitement over our latest Lunch Prep Challenge! And these meal prep chicken fajitas were our very first recipe in the challenge this time.
Don’t forget to pin this recipe to save it for later!
Some of my favorite meal prep recipes include the good old sheet pan. (And I do mean old. It might be time to invest in a new one.)
They are just so simple! These meal prep chicken fajitas include my favorite Homemade Fajita Seasoning recipe that you rub all over the veggies and chicken with some olive oil and lime juice, then spread out on a sheet pan and roast until cooked through.
That’s it. Seriously. No rice, no vinaigrette or sauce or anything else. Just your roasted veggies and your chicken, in a container, which you then serve in tortillas, or as I recommend, tortilla bowls! I am just in love with the tortilla bowls you can find these days, which make eating your fajitas so much cleaner than a normal tortilla.
We enjoyed ours with some greek yogurt, salsa, and guacamole. So simple and so tasty!
Come to think of it, meal prep recipes are probably going to be our best friend once our house is on the market and we have to keep a clean kitchen. I definitely foresee these meal prep chicken fajitas on the menu again soon!
Get your perfect meal prep chicken fajitas:
- don’t overcrowd the pan! I suggest spreading between two pans
- shortcut: use store-bought fajita seasoning
- these tortilla bowls make for mess-free eating
- my all-time favorite meal prep containers
- swap your seasoning with this Jamaican rub and add some fresh mango on top
Meal Prep Chicken Fajitas (Sheet Pan)
Video
Ingredients
Rub:
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 tablespoon chili powder
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8-1/4 teaspoon cayenne optional
Fajitas
- 2 chicken breasts (roughly 1 lb; sliced into strips)
- 2 bell peppers (sliced into strips)
- 1 red onion (sliced into strips)
- 1 zucchini (optional; sliced into strips)
- 1 cup mushrooms (optional; quartered)
- juice from 1 lime
- 1 tablespoon olive oil
To Serve
- 8 6 inch tortillas (or tortilla boats)
- avocado
- cilantro
Instructions
- Pre-heat oven to 425°F.
- Stir together the fajita seasoning.
- Toss the chicken and veggies in a large bowl with the olive oil and lime juice.
- Add the rub and stir to coat.
- Arrange chicken and veggies on 1-2 large sheet pans.
- Roast for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.
- Serve in tortillas with your favorite fajita toppings (avocado, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are a few ideas).
To assemble ahead
- Complete steps 2-4, then transfer to a large storage container or bag.
- Store in the fridge (see *note) for up to 3 days (check the expiry date on your chicken to be sure it is safe to keep that long).
- Dump onto sheet pans and cook as directed above.
To cook ahead
- After cooking and cooling completely, divide the fajita filling between four 2 cup meal prep containers.
- Store in the fridge for up to 4 days.
- Reheat in the microwave until steaming hot, then spoon into tortillas or tortilla boats.
Jane Rafferty
I didn’t have everything I needed for the rub but I did have a package of McCormick’s Mild taco seasoning, so I used that. I added a bit of sugar to cut the bite even more (we are huge wimps) and it worked great. So great that I made it again two days later in two large batches using two packs of seasoning. I used three chicken breasts, 2 red and 2 green peppers, 2 large onions, and 3 yellow squash. No fungus for us though. We had it over rice the first night and then I mixed it with the rice and put it in the fridge. Boy, did it make a marvelous pot meal this way. The rice picked up the flavors and we’ve had it for two days in a row plus lunch. We still aren’t tired of it and will make it again soon. Thanks for the wonderful new meal idea. It’s a keeper!
Denise
Hi Jane! Thank you so much for coming back and leaving your modifications. That is so helpful for other readers!
Amy Johnston
Im not at all what my family would call a cook, so if I can make this anyone can. So easy and so delicious…I felt so healthy too!! Thank you for making things so easy and your comments are so helpful. I first found you when simply looking up how to bake chicken that isn’t dry! I’m like a pro now and even my boys say it’s a huge improvement!! Making your peach oatmeal tomorrow! Thank you!!
Denise
Hi Amy! I’m so happy you enjoyed this recipe, and that you’ve been enjoying so many others, too! What an awesome comment to read. Thank you for taking the time to leave it!
Eileen Snover
I love the idea of sheet pan meals, and personally love southwestern seasonings. However, hubby isn’t a fan. Can a similar thing be done with other seasonings, like Italian or Greek? Thanks.
Denise
Hi Eileen! Absolutely, you could try swapping for one of these spice blends: https://sweetpeasandsaffron.com/easy-dry-rub-recipes/
Monca
14 fat grams per serving….how can we make this less fattening?
Denise
I just re-ran it through My Fitness Pal and the fat comes from the olive oil, the tortillas and the chicken breasts. If you wanted to lower the fat you could serve over cauliflower rice instead, or enjoy as a salad type of meal.
Alexanda
Have you included tortillas in the nutritional info?
Denise
Hi Alexandra, the nutritional information includes 2 Old El Paso taco boats, but excludes any toppings such as salsa or yogurt. I will update the recipe card with that information 🙂
Leilee
this looks very yummy! can you please clarify how many cups of the veggies need to add?
Denise
Hi Leilee, Sorry about that, it should say 4-6 cups of veggies.
Agness of Run Agness Run
This dish seems so easy, healthy and palatable! I will have to give it a try!
Angelina | Baked Ambrosia
I’m all about sheet pan meals! Especially if I can meal prep with them 🙂
Miguel Angel
Very good thank you