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Sheet Pan Chicken Fajita Meal Prep Bowls

Sheet Pan Chicken Fajita Meal Prep Bowls with juicy chicken, caramelized peppers, and fluffy cilantro lime rice cook together in one oven-baked tray. Build four containers with black beans and corn for bold Tex-Mex flavor all week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb boneless, skinless chicken breasts, sliced Sliced for even cooking.
Olive oil
  • 2 tbsp olive oil Helps the spices coat and roast well.
Bell peppers
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
Red onion
  • 1 medium red onion, sliced
Fajita seasonings
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Cilantro lime rice
  • 3 cup cooked cilantro lime rice Use fully cooked and warm before assembling.
Black beans
  • 1 cup canned black beans, drained and rinsed Rinse to reduce sodium and improve flavor.
Corn kernels
  • 1 cup corn kernels
Lime and cilantro
  • 1 lime, cut into wedges Use wedges for garnish and fresh juice before serving.
  • 2 tbsp chopped fresh cilantro Sprinkle over bowls for a fresh finish.

Equipment

  • 1 sheet pan

Method
 

Roast the chicken and fajita vegetables
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
  2. Arrange the sliced chicken, red bell pepper, yellow bell pepper, green bell pepper, and red onion in a single layer on the prepared sheet pan.
  3. Drizzle the olive oil over the chicken and vegetables.
  4. Sprinkle the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper over everything.
  5. Toss on the sheet pan until evenly coated, then spread back into a single layer for even browning.
  6. Bake for 20–25 minutes, stirring halfway through, until the chicken reaches 165°F and the vegetables are tender with lightly caramelized edges.
Assemble meal prep bowls
  1. Divide the cooked cilantro lime rice among four meal prep containers.
  2. Top each container with the roasted chicken and vegetables from the sheet pan.
  3. Add black beans and corn to each container.
  4. Garnish each bowl with chopped fresh cilantro and a lime wedge.
  5. Allow the bowls to cool before sealing, then refrigerate for up to 4 days.
  6. Before serving, squeeze fresh lime juice over each bowl for bright flavor.

Notes

For best texture, slice the chicken and peppers into similar thickness so everything roasts at the same pace; stir halfway through to prevent over-browning. Refrigerate sealed bowls up to 4 days. Freezing: no (peppers and rice can soften). Dietary swap: use brown rice or cauliflower rice instead of cilantro lime rice for a lighter option (add lime/seasoning to keep flavor).