4 Chicken Breasts
2 Red Pepper
2 Yellow Pepper
4 Garlic cloves
1 large Onion
1 tbsp Cumin Powder
2 tbsp Chili Powder
1 tsp crushed red pepper flakes
1 tsp Coriander
Salt and pepper (to taste)
4 tbsp Sour cream (whole)
4 tbsp Mild Salsa
4 tbsp Cilantro
I have been doing meal preps for some time now, however have never blogged about it. This will be my first meal prep, of many that I will be coming out with in 2018. We are all busy these days, and spending every night in the kitchen is not on everyone’s agenda. I get it! Either is eating out for lunch everyday, but we all seem to keep doing it. If your sick of eating out all the time or slaving in the kitchen every night. Then your going to want to + add this recipe to your “Meal Planner” that we offer for free here.
So what are meal preps? And how can they help you? Meal preps are meals done all at once, then stored in sealable containers for lunches or dinners for you and your loved ones to eat ahead of time. Some can be frozen, while most are to be eaten within 4 to 5 days, I recommend eating this one here within 4 days. That is why this is going to be a 4 day meal prep. Meal preps basically are a convenient and healthy way to prepare meals in advance for either yourself or loved ones. They work well for either lunches or dinners, so if there is more than just you in the home. You may want to prepare more preps today to feed a few of you over the week. All you will need to do is simply double this recipe, with the “recipe adjuster” option below. So for all of you who are either sick of a, cooking everyday or b, eating out everyday. This recipe is for you!
When doing meal preps, your going to want to purchase some quality glass bowls. Plastic just is not healthy for you, and they hardly last long. The bowls you will be looking for will be sturdy and with a solid lid, you do not want your food leaking all over your bag if you are packing these for lunch. I recommend buying glass bowls, that can be microwaved and put in the oven and dishwasher as well. Investing in a quality set vs cheaper set will pay for itself in years to come, not to mention save you a ton of money.
Ready to go in the Oven
To season the fajitas you will want a good fajita seasoning, however please don’t waste your money on those overpriced packaged ones. Those cost around $2 dollars a pack you can make the same stuff at home for a fraction of the cost. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime juice and your ready to rock and roll. These One Pan Chicken Fajitas are one of my favorite recipe for doing meal preps with. Once cooked you can sectioned the sheet pan fajitas off into four separate prep bowls as seen above. I fill mine in this order, basmati rice, topped with my cooked fajitas and a couple spoon full of salsa and sour cream. You of course can use quinoa or brown rice if preferred, after all there your prep bowls.
Once the bowls have been prepped I like to squeeze fresh lime juice over the chicken fajita mix. I find placing a lime wedge inside starts to taste strange by the third day. Also keep in mind, these last on average about 4 days in the fridge. You will want to top each bowl with fresh cilantro daily, otherwise that part will taste bad after a few days stored in these containers. That’s is all there is too it folks, pretty simple eh? Do this a couple times per month, and you will be saving 100$ of dollars vs eating out.
You can pair these chicken fajitas with:
- Basmati rice = my choice
- Brown rice
You can substitute the chicken for shrimp, beef or tofu also.
To make the Easy One Pan Chicken Fajitas:
- Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
- Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
- Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
- Crush the garlic and place on-top of the chicken and onions.
- Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
- Bake in the over at 400 f for 25 minutes.
- While the fajitas are baking, in a rice cooker prepare your rice.
- Once the fajitas have cooked and cooled down, squeeze the juice from one lime overtop the fajitas.
- Now it’s time to prep the bowls, fill each bowl with the cooked rice and top with the fajita mixture.
- Add sour cream and salas of your choice.
- Cover with a sealable lid and store in the fridge up to 4 days.
- Garnishes with chopped up cilantro the day your to eat your prep meal.
If you liked this recipe, check back soon for more one pan recipes (meal prep) meals that will help you get through the week without cooking constantly or having you eating out everyday.
Note: You can serve these fajitas with mexican salsa instead of regular salsa if desired. My recipe for Pico de gallo, is right here.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!