Sheet Pan Chicken Fajita Meal Prep Bowls

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

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine olive oil, lime juice, spices, garlic and cilantro.
  3. Place chicken, peppers and onion in a large bowl. Pour the olive oil mixture over top and toss to combine.
  4. Spray a large sheet pan with non-stick spray. Arrange chicken, peppers and onions in a single layer on the pan.
  5. Bake for 18-25 minutes, or until chicken temperature reaches 165 degrees F. Flip everything halfway through baking.
  6. 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.