Meal Prep Chicken Fajitas (Sheet Pan)

Step 1

Pre-heat oven to 425°F.

Step 2

Stir together the fajita seasoning.

Step 3

Toss the chicken and veggies in a large bowl with the olive oil and lime juice.

Step 4

Add the rub and stir to coat.

Step 5

Arrange chicken and veggies on 1-2 large sheet pans.

Step 6

Roast for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.

Step 7

Serve in tortillas with your favorite fajita toppings (avocado, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are a few ideas).

Step 8

Complete steps 2-4, then transfer to a large storage container or bag.

Step 9

Store in the fridge (see *note) for up to 3 days (check the expiry date on your chicken to be sure it is safe to keep that long).

Step 10

Dump onto sheet pans and cook as directed above.

Step 11

After cooking and cooling completely, divide the fajita filling between four 2 cup meal prep containers.

Step 12

Store in the fridge for up to 4 days.

Step 13

Reheat in the microwave until steaming hot, then spoon into tortillas or tortilla boats.