Sheet Pan Fajita Meal Prep

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

Meal prepping is pretty revolutionary, and so are sheet pan dinners, so why not combine the 2!?! We’ve been meal prepping for a few years now, but only taking it seriously for the past year or so. I’ve written several posts about how we prep from week to week with recipe suggestions, and I’ll be sure to include them all below.

But I figured it was time to get more serious about writing down and sharing our favorite meal prepping recipes. Then I took a poll over on Insta Stories on whether or not you’d like to see more meal prepping, and the results were an overwhelming YES! So here we are with the first of many more meal prepping recipes to come.

We both love Mexican flavors, and since I had just gotten a great deal on a bunch of bell peppers, fajita flavors seemed to be a great place to start. Late last summer I shared a recipe for my Sheet Pan Fajita Salad Bowls which are still one of our favorite meals. However, sometimes I just want something for lunch that’s not a salad, especially when it’s a meager 6ºF outside.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

So I took our favorite Mexican fajita flavors, and made something much more comforting with bright fresh flavors. The veggies and chicken are flavored with spices and quickly roasted in the oven. And while that’s all happening you get to make a quick ‘sunshine sauce’ in the blender.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

Now please don’t roll your eyes at my ridiculous sauce name, it really does taste and look like sunshine. But I really can’t take credit for such a fun title. I was reading a book about tacos and came across a hot sauce recipe they had named sunshine sauce because of it’s bright yellow color.

And when I saw how gorgeous this sauce was, I thought it deserved a fun title like ‘sunshine sauce’. It’s actually so beyond good, I’m going to give it its own recipe someday with the variations included that I’m currently working on.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

For the ‘rice’ you can either use cauliflower rice, or cube up sweet potato and process them in a food processor to create rice. Or if the whole ‘ricing’ process seems like too much work for that particular week, just cut some sweet potatoes in half and roast them following these directions for my roasted sweet potatoes.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

Once the roasted chicken and veggies have cooled a bit, they’re all portioned out, and packed into storage containers for the week to come.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

I like to heat mine up, add sliced avocado and green onion, and drizzle with plenty of sunshine sauce.

Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

I sure hope you enjoy this meal prep recipe, and please let me know if there’s any flavors you’d like to see in meal prep recipes to come. I do have a spring version with garlic herb chicken and asparagus coming, and I was thinking a Mediterranean version might be in order too. Leave me comment and cast your vote!

Meal Prepping Inspiration:

How I Meal Prep for the Week

Make Your Own Freezer Smoothie Packs

Food Prep 101

5 Ways to Make Simple Healthy Lunches

Meal Prepping Tips and Recipes

Mason Salad Jars 101

Simple Meal Prepping

5.0 from 1 reviews
Sheet Pan Fajita Meal Prep
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
Fajita Chicken and Veggies:
  • 1 pound boneless skinless chicken thighs, 4-6
  • 2 red bell peppers, 12 ounces total
  • 1 red onion, 12 ounces
  • 1 Tablespoon ground cumin
  • 2 Teaspoons chili powder
  • 1 Teaspoon chipotle powder
  • 1 Teaspoon sea salt, or to taste
  • ½ Teaspoon garlic powder
  • 1 Tablespoon avocado oil
Cauliflower Rice:
  • 5 cups riced cauliflower, see notes
  • ½ Teaspoon sea salt
  • ½ Teaspoon garlic powder
  • 1 Tablespoon of the reserved seasoning mix made from the chicken and veggies
  • 1 Tablespoon avocado oil
Sunshine Sauce:
  • 1 Tablespoon orange zest
  • 1 orange, peeled
  • ½ Teaspoon ground turmeric
  • 1 Tablespoon ground cumin
  • ¼ cup freshly squeezed lime juice
  • 1 clove minced garlic
  • 1 Teaspoon sea salt, or to taste
  • 1 Tablespoon Dijon mustard
  • ½ cup roughly chopped cilantro
  • ⅓ cup avocado oil
Instructions
  1. Preheat the oven to 450ºF and line 2 baking sheets with parchment paper.
  2. Mix together the cumin, chili powder, chipotle, sea salt, and garlic powder listed under the fajita chicken and veggies. Measure out 1 Tablespoon of this spice mixture to keep back for the cauliflower rice. Then mix the remaining spice mix together with the chicken and veggies along with the tablespoon of avocado oil. Spread the chicken and veggies evenly over 1 baking sheet, and place it in the oven to roast 25-30 minutes, or until the chicken is done and no longer pink in the center.
  3. While the chicken is roasting, mix the cauliflower rice together with the reserved tablespoon of spice mix along with the sea salt, garlic powder, and avocado oil listed for the cauliflower rice. Spread the seasoned rice evenly over the 2nd baking sheet. Roast the cauliflower rice until tender, about 10 minutes, and then remove it from the oven to cool.
  4. While the chicken, veggies, and cauliflower rice are cooling, make the sunshine sauce. Add all the ingredients for the sunshine sauce to a blender except the cilantro and avocado oil. Blend starting on low and working up to high speed until the orange is completely broken down and smooth. Then add the cilantro, and add the oil in a thin steady stream with the machine running at a medium speed until all the oil is added and the dressing is emulsified and creamy, with little flecks of cilantro remaining.
  5. Portion the chicken, veggies, and cauliflower rice out into containers with lids. I use 4 rectangular glass containers with lids that snap on because they're super convenient and stack well in the refrigerator. Pour the sunshine sauce into 4 small containers, I used the ¼ cup mason jars with lids, and refrigerate both the sauce and chicken/veggies for 4-5 days.
Notes
To make cauliflower rice, take one large head of cauliflower and cut away the florets. Place the florets into a food processor and pulse until a rice like texture appears. You can also do this with sweet potatoes if you're not crazy about cauliflower rice.


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10 Comments on “Sheet Pan Fajita Meal Prep”

    1. Oh dear, thanks for letting me know – I’ve fixed it. Sometimes one of those typos slips through when I’m editing, and it always drives me crazy when I’ve typed in something grammatically wrong like that!

  1. Sorry for my “soap box moment.”
    I had clicked over to your “how I food prep for a week” and noticed your photo of the carrot and celery sticks in the container. I have better luck with them if I (1) cut them to length of a wide mouth mason jar and fill with water, keep in fridge, change water every couple days, or (2) vacuum seal their container.
    Daughters and I adore fajita anything. Want to try this, maybe with a little paprika, ground smoked jalapeno, annatto added. Can’t seem to get the flavors right for fajitas yet. Does it get that marvelous char flavor that comes from cooking in an iron skillet when using the parchment?

    1. No problem at all, and I completely agree with you! And thanks so much for the veggie tips, I’ll have to try keeping them in water because they do dry out after 3-4 days. As far as the fajitas go, you don’t get the fully charred flavor simply with sheet pan cooking. That type of char flavor you taste in restaurants is usually achieved on a grill. I don’t know if you do much grilling, but you could try grilling the chicken, and using a grill basket for the veggies. I have a post on stir fry veggies on the grill I leave a link for, and that’s the best way I know of to get that charred flavor. I hope this helps, and be sure to let me know if you have anymore questions!

      https://getinspiredeveryday.com/food/stir-fried-vegetables-on-the-grill/

  2. ROTHLMAO “meal prepping is revolutionary” SERIOUSLY????

    I’m having fun looking over some of your recipes here. They sound good. But, darling (that’s Southern), every girl in my generation was REQUIRED to take one year of Home ECONOMICS; the generation before me, 3 years. Then folks started squawking about equal rights for girls – and I’m all about that, because I would have vastly preferred shop class (boys were required to take it). Menu planning and organization is a large part of Home ECONOMICS. Not prepping ahead is simply wasteful. 100 years ago, your granny would have had sourdough fermenting for use the next day, homemade vinegar made from veggie scraps brewing in a jug for weeks, shelves of home canned veggies and fruits from her own garden, pickles brining in a crock, and huge roasts cooked with an weather eye out for using the leftovers in salads, sandwich spreads, and casseroles. “What’s old is new again.”
    From what I can tell, Home Ec is no longer taught in our schools in any meaningful way. Going off to Wellesley College like I did, I made a lot of fun of the girls that got college degrees in it. I WAS WRONG. It’s a necessary skill set everyone, not just girls, that has gotten lost.
    My compliments on your finding out prepping is a great way to save time and spread out the work load. oh- and by the way, we didn’t have many sheet pans. But there used to be big prizes and contests for home ec majors for the best oven meals: an entire meal, everything cooked together in one oven, done at the same time: entree, 2 sides, bread and hot dessert. Think about it!

    1. I was lucky enough to be able to take both home economics and shop when I went to school. I learned some, but I mostly learned my cooking skills at home staring with my mom teaching me. She has the knack of taking little leftover bits of nothing and turning it into a meal, which is something I feel incredible lucky to have learned. I’ve always prepped some ahead, (and even grew my own sourdough starter from scratch cultivating wild yeast from grapes) and making basics like chicken stock and homemade bread when I could still eat it. But what I mean by meal prepping being revolutionary for me is having fully cooked and portioned out meals that are ready to eat without any additional cooking in the kitchen. There’s lots of ways to meal prep ahead, but I’ve found having some fully done meals to be incredibly helpful with the busy schedules of todays living, rather than just a meal plan and some homemade basics. Ideally I like to have both, a meal plan for the week, some prepped basics, and some fully prepped meals for busy days. And I completely agree that this is a skill set that seems to be overlooked in this day and age, yet it’s so invaluable!

  3. This sounds like a silly question but…. how do u re heat obviously most normal people would use a microwave but we don’t have one and wondered if the oven would dry everything out

    1. Sometimes I just eat mine cold out of the fridge or I leave it out for 30 minutes or so. But when I do heat it up, I place it in the oven at a low temperature 250ºF or so just until heated through 10-15 minutes or so. I hope this helps, and be sure to let me know if you have anymore questions!

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