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–+ servings
Chicken and vegetables on a sheet pan.
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4.20 from 5 votes

Sheet Pan Fajita Bowls

These Sheet Pan Fajita Bowls are easy, flavorful and 1 pan makes 4 days worth of food. Prep everything on Sunday and you’re ready to go for most of your week ahead.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 servings
Calories: 424kcal
Author: Danielle Lima

Ingredients

  • 1.5 lbs. chicken breast, sliced into strips
  • 1 red bell pepper, sliced 140g
  • 1 orange bell pepper, sliced 140g
  • 1 red onion, sliced 290g
  • 1 tbsp.  lime juice
  • 1 tbsp. honey
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper

Cilantro Lime Basmati

  • 360 g cooked basmati rice
  • 2 tbsp. chopped cilantro
  • Juice of 1 lime
  • Pinch of salt

Instructions

Chicken and Veggies

  • Preheat over to 425.
  • For meal prepping and measuring purposes I split the chicken and veggies into 2 separate bowls. Mix all dry seasonings in a small bowl. Split in half. Add 1/2 the seasoning to the chicken and half to the peppers and onions. Add 1/2 tbsp of lime and 1/2 tbsp honey to each bowl. Mix to coat everything well.
  • Spray a baking sheet with cooking spray and spread out chicken and veggies to bake. Bake at 425 for 20-25 minutes until cooked through.

Cilantro Lime Basmati

  • Combine rice, cilantro, lime and salt.

For meal prep:

  • 4 oz. cooked chicken 100g veggies 90g cilantro lime basmati rice 424 Cals: 46.4 C / 7.2 F / 45.4 P

Notes

  • If you have the room for added fat these are even better with chicken thighs.
  • Always slice chicken against the grain for juicy and tender chicken.
4 oz. cooked chicken: 220 cals - 4 C / 5 F / 40 P
100g cooked veggies: 54 cals - 12.6 C / 0.2 F / 1.4 P
90g cooked rice: 149 cals - 29.8 C / 2 F / 4.1 P

Nutrition

Calories: 424kcal | Carbohydrates: 46g | Protein: 45g | Fat: 7g
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