Makes 4 boxes
Sheet-Pan Chicken Fajita Bowls
Spiced chicken and peppers roasted on one tray, packed with rice and a lime yogurt sauce. Lunch for four days in about 40 minutes.
Prep15m
Cook25m
Total40m
Portions4
Fridge4 days
Why this works for meal prep
Sheet-pan cooking is the backbone of meal prep: one tray, one oven cycle, and almost no washing up. Slicing the chicken and peppers to a similar thickness means everything finishes at the same time, so nothing dries out while you wait for the rest.
Method
- Heat the oven to 220°C (425°F) and line a large baking tray with baking paper.
- Toss the chicken, peppers and onion with the oil, spices and salt directly on the tray. Spread into a single layer — use two trays if crowded, or the vegetables will steam instead of roast.
- Roast for 22–25 minutes, turning once, until the chicken is cooked through (74°C / 165°F) and the peppers have charred edges.
- While it roasts, stir the yogurt, lime zest, lime juice and salt together for the sauce.
- Cool everything for no more than 20–30 minutes, then divide rice, beans and fajita mix between four containers. Keep the sauce in small separate pots so the bowls don't go soggy.
- Refrigerate promptly. Reheat until steaming hot, then add the cold sauce just before eating.
Storing & reheating
Fridge
Up to 4 days, in airtight containers
Freezer
Chicken & peppers 2 months (freeze rice separately)
Reheat
Microwave covered 2–3 min, stirring halfway, until piping hot
Prep tips:
- Swap chicken for paneer or extra beans for a vegetarian version — reduce roasting time to 15 minutes.
- Add fresh coriander and avocado on the day you eat, not on prep day.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.