Sheet Pan Chicken Fajita Bowls
Colorful chicken fajita bowls roasted on a single sheet pan. Meal prep lunch for the work week with minimal cleanup.
PROTEIN 35g
CALORIES 420
P:E RATIO 8.3
TIME 35m
YIELD 4
P:E 8.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs chicken breast, sliced 35G PROTEIN
2 bell peppers, sliced FLAVOR
1 large onion, sliced FLAVOR
2 tbsp olive oil FLAVOR
2 tbsp fajita seasoning FLAVOR
2 cups cooked brown rice CARB BASE
1/2 cup salsa FLAVOR
1/4 cup sour cream DAIRY
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Keep sour cream separate.
- Batching: Use lime juice squeezed over the top before serving for brightness.
- Reheat: Microwave 2-3 minutes until chicken is hot throughout.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Line a sheet pan with foil.
02
THE MACRO PREP
Toss chicken, peppers, and onion with olive oil and fajita seasoning.
03
VEGGIE STEAM-SAUTÉ
Spread on sheet pan in a single layer.
04
HIGH HEAT SEAR
Roast 18-20 minutes until chicken reaches 165°F.
05
STEP 5
Divide rice among 4 containers, top with fajita mixture, salsa, and sour cream.