This recipe is perfect for busy weeks when you want to eat healthy without spending a lot of time cooking each day. It’s packed with protein and vegetables, customizable, and reheats well. You can enjoy it on its own, with rice or tortillas, or over a salad for a low-carb option. Plus, the bold fajita flavors make each meal exciting and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs (sliced into strips)
In a large bowl, combine the chicken strips with olive oil, lime juice, and all the seasonings. Toss to coat well.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6–8 minutes, or until fully cooked and slightly charred. Remove and set aside.
In the same skillet, add a little more oil if needed and sauté the sliced peppers and onions until tender and slightly caramelized, about 5–7 minutes.
Divide the cooked chicken and vegetables evenly into meal prep containers.
Add a serving of rice, beans, or salad if desired.
Let cool before sealing containers and refrigerating.
Servings and timing
This recipe makes 4 meal prep containers. Preparation time: 15 minutes Cooking time: 15–20 minutes Total time: 30–35 minutes
Variations
Low-carb: Skip the rice and serve with cauliflower rice or lettuce wraps.
Spicy: Add cayenne pepper or hot sauce for extra heat.
Add beans: Include black beans or pinto beans for added fiber and protein.
Cheesy: Sprinkle shredded cheese on top before reheating.
Sheet pan version: Roast everything in the oven at 425°F (220°C) for 20–25 minutes for hands-off cooking.
Storage/Reheating
Store in airtight meal prep containers in the refrigerator for up to 4 days. To reheat, microwave for 1–2 minutes or until warmed through. You can also reheat in a skillet over medium heat with a splash of water or broth. This recipe is not recommended for freezing, as the peppers may become mushy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and add more flavor to the dish.
Can I grill the chicken and veggies?
Absolutely. Grilling adds a nice smoky flavor and is a great alternative to stovetop cooking.
What sides go well with chicken fajita meal prep?
Rice, beans, tortillas, guacamole, or even a fresh salad are all great options.
Is this recipe spicy?
It’s mildly spiced, but you can adjust the heat by adding or omitting chili powder or adding hot sauce.
Can I make this vegetarian?
Yes, substitute the chicken with tofu or extra veggies like mushrooms and zucchini.
How long does the chicken stay fresh?
It stays fresh in the fridge for up to 4 days when stored properly in airtight containers.
What kind of rice works best?
Brown rice, white rice, or even cilantro-lime rice are great choices.
Can I add cheese or sour cream?
Yes, just add it after reheating to avoid it getting watery in storage.
Do I need to marinate the chicken?
It’s not necessary, but letting it sit in the seasoning for 15–30 minutes can deepen the flavor.
How do I keep the veggies from getting soggy?
Cook them over high heat and don’t overcrowd the pan. Let them cool before sealing the containers.
Conclusion
Chicken Fajita Meal Prep is a simple and delicious way to stay on track with healthy eating all week long. With bold flavors, easy preparation, and endless ways to customize, it’s a go-to recipe for meal prep beginners and pros alike. Just cook, pack, and enjoy flavorful fajita-style meals any day of the week.
Chicken Fajita Meal Prep is a vibrant and healthy make-ahead meal featuring seasoned chicken strips cooked with bell peppers and onions. Perfect for busy weeks, this recipe delivers bold fajita flavors in a convenient, nutritious format for lunch or dinner.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
In a large bowl, combine chicken strips with olive oil, lime juice, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until fully cooked and lightly charred. Remove and set aside.
In the same skillet, add a little more oil if needed and sauté sliced peppers and onion for 5–7 minutes until tender and slightly caramelized.
Divide the cooked chicken and vegetables evenly into 4 meal prep containers.
Add rice, beans, or salad to each container if desired. Let cool before sealing and refrigerating.
Notes
Use chicken thighs for a juicier texture and more flavor.Make it low-carb by serving with cauliflower rice or lettuce wraps.Add heat with cayenne, jalapeños, or hot sauce.For hands-off cooking, roast everything on a sheet pan at 425°F for 20–25 minutes.Let everything cool before sealing to prevent soggy veggies.
