Print

Meal Prep Chicken Fajitas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

A vibrant and delicious Meal Prep Chicken Fajitas recipe perfect for quick, flavorful lunches or dinners, featuring tender chicken breasts seasoned with a smoky spice blend, sautéed bell peppers and onions, and served with warm flour tortillas and fresh toppings.

Ingredients

Chicken and Seasonings

  • 2 large boneless skinless chicken breasts (cut in half lengthwise to yield 4 pieces)
  • 4 tablespoons oil (divided)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • Salt and pepper (to taste)

Vegetables

  • 3–4 bell peppers (thinly sliced, any combination of green, red, yellow, and orange)
  • ½ onion (thinly sliced)

Serving and Toppings

  • 8 fajita-size (6 or 8 inch) flour tortillas
  • Sour cream
  • Mashed avocado
  • Salsa
  • Shredded cheese
  • Cilantro
  • Lime wedges

Instructions

  1. Prepare the Spice Rub: Whisk together salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper in a small bowl.
  2. Season the Chicken: Drizzle 2 tablespoons of oil over the chicken pieces and rub the spice mixture evenly on both sides with your fingertips to ensure full flavor penetration.
  3. Prepare the Vegetables: In a medium bowl, combine the thinly sliced bell peppers and onions. Drizzle with remaining oil and season with salt and pepper to taste, tossing to coat evenly.
  4. Oven Cooking (Optional): Preheat the oven to 400°F (200°C). Arrange seasoned chicken and vegetables on a large sheet pan in a single layer. Bake for 20-25 minutes until the chicken is fully cooked and vegetables are tender. Remove from oven and allow to cool slightly before slicing chicken into thin strips.
  5. Grill Cooking (Optional): Preheat grill to medium heat. Place chicken on grill and cook for 6-8 minutes on each side or until cooked through. While chicken grills, place a large piece of foil on a cooler section of the grill. Spread peppers and onions on the foil, tossing occasionally until tender and edges begin to char. Let cool slightly and slice chicken into strips.
  6. Stovetop/Skillet Cooking (Optional): Heat a large skillet over medium-high heat. Cook chicken and vegetables together for 15-20 minutes, turning chicken and tossing veggies occasionally to ensure even cooking. Once cooked, allow to cool slightly and slice chicken thinly.
  7. Assemble or Meal Prep: For meal prep, place toppings such as sour cream, mashed avocado, salsa, shredded cheese, cilantro, and lime wedges in small condiment containers. Heat tortillas in the microwave for 15 seconds, then fold and place two per sandwich-size Ziploc bag. Arrange cooked chicken, veggies, tortillas, and toppings in meal prep containers, seal, and refrigerate until ready to use.
  8. Reheating (Optional): Remove condiments and tortillas before reheating. Microwave chicken and veggies for 1-2 minutes until warmed through. Assemble fajitas by adding desired toppings and folding tortillas.

Notes

  • Mashed avocado can be used in place of guacamole for ease and freshness.
  • Using different colored bell peppers adds vibrant color and a mix of sweet flavors.
  • For meal prepping, keep toppings separate to maintain freshness and prevent sogginess.
  • Adjust cayenne pepper amount to your preferred spice level.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option if desired.

Find it online: https://lauracooks.com/meal-prep-chicken-fajitas-recipe/