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Easy Sheet Pan Chicken Fajita Bowls: Best Meal Prep

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These Easy Sheet Pan Chicken Fajita Bowls are the ultimate meal prep solution, featuring smoky, charred peppers and onions, juicy spiced chicken thighs, and all your favorite toppings. Ready in 35 minutes, they’re perfect for busy weeks and reheat beautifully.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 large bell peppers (mixed colors), sliced into thin strips
  • 1 large yellow onion, sliced into thin wedges
  • 3 tablespoons avocado oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked white rice (about 400g)
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 large avocado, sliced or cubed (for topping)
  • Fresh lime juice (from 1 lime)
  • 1/4 cup fresh cilantro, chopped
  • Sour cream or Greek yogurt (for serving, optional)
  • Hot sauce (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper to make the seasoning blend.
  3. Pat chicken thighs dry with paper towels. Trim excess fat. Place in a large bowl, drizzle with 2 tablespoons avocado oil, and sprinkle with about two-thirds of the seasoning blend. Toss to coat evenly.
  4. Slice bell peppers into thin strips (about 1/4 inch wide) and onion into thin wedges. Place on the prepared sheet pan. Drizzle with remaining 1 tablespoon avocado oil and sprinkle with remaining seasoning blend. Toss to coat and spread in a single layer.
  5. Nestle the seasoned chicken thighs among the peppers and onions, ensuring space between pieces for even roasting.
  6. Roast for 20-25 minutes. After 15 minutes, flip the chicken thighs using tongs. Continue roasting until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with charred edges.
  7. Remove sheet pan from oven. Transfer chicken to a cutting board and let rest for 5 minutes.
  8. Slice chicken thighs against the grain into thin strips.
  9. Assemble bowls: Divide cooked rice among meal prep containers. Top with black beans, corn, roasted peppers and onions, and sliced chicken. If eating immediately, add fresh avocado, lime juice, and cilantro. For meal prep, leave avocado off until ready to eat.
  10. Let assembled bowls cool completely at room temperature (about 20-30 minutes) before sealing with lids. Store in the refrigerator for up to 5 days.

Notes

Don’t overcrowd the pan to ensure proper browning. Let chicken come to room temperature for 15 minutes before roasting for even cooking. Use a meat thermometer for perfectly cooked chicken. For meal prep, keep avocado, lime, and cilantro separate until serving. Bowls can be frozen for up to 3 months.

Nutrition

Keywords: sheet pan chicken fajita bowls, meal prep, chicken fajitas, easy dinner, healthy meal prep, gluten-free, high protein

Find it online: https://jollyfork.com/easy-sheet-pan-chicken-fajita-bowls-best-meal-prep/