These Sheet Pan Chicken Fajita Meal Prep Bowls are the perfect easy sheet pan dinner that makes perfect leftovers for meal prep!

Does anyone else LOVE sheet pan meals?

I was having one of those days. I know the ones where Siri lies to you and tells you it’s supposed to be 20 degrees colder than it really was so you walked to work in jeans and a long sleeved shirt in the 85-degree weather. Then you realized you forgot to pack a sports bra for your workout class and don’t have time to get one, causing you to miss the class and pay the $15 no-show fee.

At the end of a day like that, I just really needed an easy sheet pan meal, ya know?!

I love this recipe because it’s SO easy to make and can be made ahead of time as meal prep salad bowls.

To make your life super duper easy, slice all of the ingredients and marinade them ahead of time. Then, when you’re ready for dinner, spread it on a sheet pan and pop that baby in the oven.

I like to make this recipe for Pat and I to eat on Siete Food tortillas at night, then prepare the leftovers as meal prep bowls for lunches the next day!

The chicken fajita meal prep bowls in this recipe are more of a chicken fajita salad. You can also place the chicken on top of rice or cauliflower rice for rice bowls!

I like to eat the salads cold, but if you prep these over rice, pack the avocado separately so you can reheat the bowls in the microwave for about 2 minutes. Then, top with avocado and salsa before eating.

I hope this sheet pan meal makes your life SO much easier, for when you’re having “one of those days”.

Sheet Pan Chicken Fajita Meal Prep Bowls

Sheet Pan Chicken Fajita Meal Prep Bowls are an easy sheet pan meal that makes perfect leftovers for meal prep.

Ingredients

For the Sheet Pan Chicken Fajitas

1/2 cup extra virgin olive oil
1/4 cup lime juice (juice of about 3 limes)
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
2 cloves garlic
1 tablespoon fresh cilantro, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 bell peppers, thinly sliced
1 large onion, thinly sliced

For the Meal Prep Bowls

1 bag baby spinach
4 ounces cherry tomatoes, halved
1 avocado, halved
Cilantro, for garnish
Dressing of choice (I just use olive oil and salsa!)

Instructions

Preheat oven to 400 degrees F.
In a small bowl, combine olive oil, lime juice, spices, garlic and cilantro.
Place chicken, peppers and onion in a large bowl. Pour the olive oil mixture over top and toss to combine.
Spray a large sheet pan with non-stick spray. Arrange chicken, peppers and onions in a single layer on the pan.
Bake for 18-25 minutes, or until chicken temperature reaches 165 degrees F. Flip everything halfway through baking.
To assemble bowls, divide spinach amongst four food storage containers. Top with chicken fajita mixture, tomatoes, avocado and cilantro. Store in refrigerator and top with dressing right before eating.

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