Sheet Pan Chicken Fajita Bowls
Juicy seasoned chicken with charred peppers and onions, all roasted on one sheet pan—perfect for building fajita bowls all week long.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days.
- Batching: Slice chicken strips to uniform thickness so they cook evenly.
- Reheat: Microwave for 90 seconds to 2 minutes, or reheat in a skillet for 3-4 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
THE MACRO PREP
Mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and cayenne in a small bowl.
THE MACRO PREP
Toss chicken strips, peppers, and onion with olive oil and the spice mixture until evenly coated.
THE ASSEMBLY
Spread everything in a single layer on the sheet pan (use two pans if crowded).
STEP 5
Roast for 18-20 minutes, flipping once halfway through, until chicken is cooked through and vegetables are slightly charred.
STEP 6
Squeeze fresh lime juice over everything and garnish with cilantro.
STEP 7
Serve in bowls over cauliflower rice, in lettuce wraps, or with low-carb tortillas.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 680g (1.5 lb) boneless skinless chicken breasts, sliced into strips
- 2 large bell peppers (mixed colors), sliced (300g)
- 1 large onion, sliced into rings
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 lime, juiced
- Fresh cilantro for garnish