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overhead shot of three sheet pan chicken fajitas on gray plate with fresh avocado and cilantro
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5 from 13 votes

Meal Prep Chicken Fajitas (Sheet Pan)

Sheet pan chicken fajitas with tender and juicy chicken, bell peppers, and onions tossed in a delicious homemade fajita seasoning. Ideal for meal prep or for a simple weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Servings: 8 fajitas
Calories: 372kcal
Author: Denise Bustard

Equipment

Ingredients

Rub:

  • 1 tablespoon sugar brown or coconut; optional
  • ¾ teaspoon salt
  • 1 tablespoon chili powder note 1
  • 1.5 teaspoon cumin
  • 1.5 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛-1/4 teaspoon cayenne optional

Fajitas

  • 2 chicken breasts roughly 1 lb; sliced into strips; note 2
  • 2 bell peppers sliced into strips
  • 1 red onion sliced into strips
  • 1 zucchini optional; sliced into strips
  • 1 cup mushrooms optional; quartered
  • 1 lime juiced
  • 1 tablespoon olive oil

To Serve

  • 8 6 inch tortillas or tortilla boats
  • avocado
  • cilantro
  • cheese or other toppings

Instructions

  • Prepare- Pre-heat oven to 425°F. Stir together the fajita seasoning.
  • Combine - Toss the chicken and veggies in a large bowl with the olive oil and lime juice. Add the rub and stir to coat.
    chicken and bell peppers in a bowl mixed with fajita seasoning
  • Bake - Arrange chicken and veggies on 1-2 large sheet pans. Bake for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.
  • Serve - Serve in tortillas with your favorite fajita toppings (avocado, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are a few ideas).

Video

Notes

  1. refers to the North American paprika-based chili powder blend
  2. swap for boneless chicken thighs, or omit and add black beans after cooking for a vegetarian version
To assemble ahead
  1. Prep - Complete steps 1 & 2 then transfer to a large storage container or bag.
  2. 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).
  3. Bake - Dump onto sheet pans and cook as directed above.
To cook ahead
  1. Divide - After cooking and cooling completely, divide the fajita filling between four 2 cup meal prep containers.
  2. Store - in the fridge for up to 4 days.
  3. Reheat - in the microwave until steaming hot, then spoon into tortillas or tortilla boats.
Nutritional Information: (1 serving includes ¼ batch of the filling and two 6 inch tortillas; excludes suggested toppings)
Freezing -  this recipe could likely be assembled ahead and frozen, but have not tested it. If you try, please leave a comment below to let me know how it turned out for you!

Nutrition

Serving: 2fajitas | Calories: 372kcal | Carbohydrates: 33g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 870mg | Fiber: 4g | Sugar: 5g