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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 7 votes

Meal Prep Chicken Fajitas (Sheet Pan)

Sheet pan chicken fajitas with juicy strips of chicken, bell peppers and onions tossed in a delicious homemade fajita seasoning. Works great for meal prep or for a simple weeknight dinner.
Prep Time15 mins
Cook Time25 mins
Total Time25 mins
Course: Lunch
Cuisine: Mexican
Servings: 8 fajitas
Calories: 372kcal

Ingredients

Rub:

  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 tablespoon chili powder
  • 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)
  • 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.

Video

Notes

Nutritional Information: (1 serving includes ¼ batch of the filling and two 6 inch tortillas; excludes suggested toppings)
*I believe this recipe could be assembled ahead and frozen but have not tested. 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