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Healthy Chicken Fajita Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • Bell peppers: 3 large (mix of red, yellow, green) sliced into strips
  • Red onion: 1 large, sliced into thin wedges
  • Olive oil or avocado oil: 2–3 tablespoons
  • Lime juice: 2 tablespoons fresh, plus extra wedges for serving
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Spices: 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Optional heat: 1/4–1/2 teaspoon cayenne or 1 jalapeño, thinly sliced
  • Fresh cilantro: Small handful, chopped (optional)
  • For serving: Cooked brown rice, quinoa, cauliflower rice, or whole-wheat tortillas
  • Optional toppings: Greek yogurt or light sour cream, pico de gallo, salsa, avocado, shredded lettuce, or a sprinkle of cheese

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Slice the chicken: Cut chicken into 1/2-inch strips against the grain. Pat dry with paper towels for better browning.
  3. Mix the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using).
  4. Toss the veggies: In a large bowl, add peppers, onion, and jalapeño (optional). Drizzle with half the oil and half the seasoning. Toss to coat.
  5. Season the chicken: In another bowl, add chicken, remaining oil, remaining seasoning, minced garlic, and lime juice. Toss until evenly coated.
  6. Arrange on the pan: Spread veggies on one side and chicken on the other in a single layer. Avoid overcrowding so everything roasts instead of steaming.
  7. Roast: Bake for 15–18 minutes, flipping halfway. Chicken is done when it reaches 165°F (74°C) internally and is lightly browned on the edges.
  8. Broil for char (optional): Turn the broiler to high for 2–3 minutes to get that fajita-style char on the peppers and chicken. Watch closely.
  9. Finish with freshness: Squeeze extra lime juice over the pan and sprinkle with chopped cilantro.
  10. Portion for meal prep: Divide into 4–5 containers with your choice of base—about 3/4 to 1 cup cooked grain or cauliflower rice per serving. Add toppings right before eating, not during storage.