These Meal Prep Chicken Fajitas are the perfect solution for busy cooks who love big flavors! These skillet, oven baked, or grill chicken fajitas are easy to make in about 30 minutes and are a great make ahead option for meals throughout the week.
If you know me at all, you know I’m a fan of easy meal prep. Okay, and I’m also big on variety and flavor. With these Chicken Fajitas, you get it all. Not only can you cook up this dish anywhere – so it is equally as great for summertime grilling as it is for winter baking – but you can customize your toppings to really make this meal your own.
Between taking care of my toddlers (and a new baby, too – eeeeek!), my husband, and my work schedule, I’m always looking for any way to make eating easier and cooking less time consuming.
I find if I take just a little extra time once or twice a week to make delicious food and prep it into separate meals for later, then it’s totally worth it. I only have to reach into the fridge, take out a container, and pop it in the microwave for a few minutes to enjoy the fruits of my meal-prepping labor.
The other great thing about these Meal Prep Chicken Fajitas is that, no matter which way you cook them, the preparation starts out the same. And, if you don’t have all the veggie ingredients, that’s okay too. No onions? Skip them! Don’t like green peppers? Add in asparagus or some grilled cabbage.
I find anything with a little crunch or texture works great to offset the tender, juicy chicken. Or you can try to work in different colors of veggies so you can eat the rainbow.
What Spices Are in Fajita Seasoning?
Although you could buy pre-made fajita seasoning, why would you want to when it’s so easy to make your own? (Not to mention healthier for both your body and your wallet.)
I make mine with salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. If you wanted to make a big batch of fajita seasoning and keep it in your spice cabinet for future use, no one would blame you.
What Is a Good Side Dish to Go With Fajitas?
If you’re looking for a great side to your fajitas, I love a nice, fresh side salad. Try this Grilled Corn Salad (which is a good choice if you’re grilling chicken anyway) or this recipe for Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing. You can skip the quinoa if you only want to eat veggies as your side.
I also find that rice and beans pair well with fajitas, either combined together in one dish or served separately. Or, if you are looking for a real no-muss, no-fuss side item, chips and salsa ALWAYS does the trick in this household.
What Vegetables Can You Put in Fajitas?
Sure, typically you’ll see fajitas containing peppers and onions, like I’ve done with my recipe here. But there really are no rules when it comes to fajitas (or cooking really). It’s a matter of taste.
Just about any veggie can be baked, grilled, or sauteed and tossed together with your fajitas. In fact, you could skip the chicken in this dish, use the fajita spices on the veggies instead, and have yourself a wonderful vegetarian meal. (Just be sure to cut all your vegetables into similar thicknesses, to ensure even cooking.)
The other wonderful thing about this dish is, if you’re not planning on meal prepping for yourself, this Chicken Fajita recipe is a cinch to double (or triple!) if you have company coming over and really want to impress them with your fajita-making skills.
Meal Prep Chicken Fajitas
- 2 large boneless skinless chicken breasts cut in half lengthwise to yield 4 pieces of chicken
- 4 tablespoons oil divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- 8 fajita-size (6 or 8 inch) flour tortillas
- 3-4 bell peppers, thinly sliced any combination of green, red, yellow, and orange peppers
- 1/2 onion, thinly sliced
- sour cream
- mashed avocado see note
- shredded cheese
- lime wedges
- Whisk together salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Drizzle 2 tablespoons oil over the chicken and season with the spice mixture, then rub into the chicken on both sides with your fingertips.
- In a medium bowl combine sliced bell peppers and onions. Drizzle with oil, then season with salt and pepper to taste.
- Preheat oven to 400 degrees. Arrange seasoned chicken and peppers/onions on a large sheet pan. Bake for 20-25 minutes until chicken is fully cooked through. Allow to cool slightly before slicing chicken into thin strips. Serve with tortillas and toppings OR proceed with meal prep option.
- Preheat grill to medium heat. Place chicken on grill, turn after 6-8 minutes and continue to grill until cooked through. While chicken is grilling, place a large piece of cooking foil on the grates where the chicken is not cooking. Transfer peppers and onions to the foil and toss occasionally with a fork or tongs to cook evenly until tender and edges just begin to char. Allow to cool slightly before slicing chicken into thin strips. Serve with tortillas and toppings OR proceed with meal prep option.
Stovetop / Skillet Method
- Cook chicken and veggies in a large skillet over medium-high heat for 15-20 minutes, turning chicken and tossing veggies occasionally to ensure even cooking. Allow to cool slightly before slicing chicken into thin strips. Serve with tortillas and toppings OR proceed with meal prep option.
Meal Prep Option
- To keep your toppings fresh, place them in small condiment containers. For the tortillas, heat for 15 seconds in the microwave, then fold and place in sandwich-size ziploc bags, two tortillas per bag. Arrange tortillas, toppings, and cooked chicken and veggies (cooled to almost room temperature) in meal prep containers, top with lid, and chill until ready to use.
- To reheat (optional), simply remove the condiments and tortillas and heat the chicken and veggies in the microwave for 1-2 minutes, then assemble fajitas as desired.