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Sheet Pan Fajita Meal Prep | Get Inspired Everyday!

Sheet Pan Fajita Meal Prep


  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x

Ingredients

Scale

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
  • 1/2 Teaspoon garlic powder
  • 1 Tablespoon avocado oil

Cauliflower Rice:

  • 5 cups riced cauliflower, see notes
  • 1/2 Teaspoon sea salt
  • 1/2 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
  • 1/2 Teaspoon ground turmeric
  • 1 Tablespoon ground cumin
  • 1/4 cup freshly squeezed lime juice
  • 1 clove minced garlic
  • 1 Teaspoon sea salt, or to taste
  • 1 Tablespoon Dijon mustard
  • 1/2 cup roughly chopped cilantro
  • 1/3 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 1/4 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.