Go Back

Chicken Fajita Protein Meal Prep - Easy, Flavor-Packed Lunches

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

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts (or thighs)
  • Bell peppers: 3 large (mix of red, yellow, and green), sliced
  • Onion: 1 large yellow or red onion, sliced
  • Olive oil: 2–3 tablespoons
  • Lime: 2 limes (zest and juice)
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Spices: Chili powder, ground cumin, smoked paprika, oregano, black pepper
  • Salt: Kosher or sea salt
  • Optional add-ins: Fresh cilantro, jalapeño, avocado, pico de gallo, Greek yogurt, tortillas or rice/cauliflower rice

Method
 

  1. Prep the chicken: Pat chicken dry and slice into 1/2-inch strips for quick, even cooking. If using thighs, trim excess fat and slice similarly.
  2. Mix the fajita seasoning: In a small bowl, combine 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Marinate: In a large bowl, add chicken, 1 tablespoon olive oil, the spice mix, zest of 1 lime, juice of 1 lime, and minced garlic. Toss to coat. Let sit 15–30 minutes while you prep veggies. Longer (up to 8 hours refrigerated) adds more flavor.
  4. Slice the veggies: Cut peppers and onion into even strips. Aim for about 1/2 inch thickness so they roast without going soggy.
  5. Preheat and pan setup: Heat oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. If you have two sheets, use both to avoid overcrowding.
  6. Season the veggies: On the sheet pan, toss peppers and onions with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of cumin and smoked paprika.
  7. Roast in stages: Spread veggies in a single layer. Roast for 10 minutes to give them a head start.
  8. Add the chicken: Remove the pan, push veggies to the sides, and add chicken strips to the center in a single layer. Roast another 12–15 minutes, until chicken is cooked through and reaches 165°F (74°C) inside.
  9. Broil for char: Switch to broil for 2–3 minutes to get light charred edges. Watch closely to avoid burning.
  10. Finish with lime: Squeeze the second lime over everything. Toss gently with chopped cilantro if you like.
  11. Portion: Divide into 4–5 meal prep containers. Pair with your choice of sides: high-protein (Greek yogurt dollop, black beans), lower-carb (cauliflower rice, extra peppers), or balanced (brown rice or small tortillas).
  12. Cool and store: Let containers cool uncovered for 15–20 minutes before sealing to prevent condensation.