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  • Kellie Ruocco

Make-Ahead Chicken Fajita Bowls

Updated: Oct 25, 2022


A little bit of advance prep will give you nearly a workweek’s worth of fantastic lunches. Makes 4 servings; 390 calories
 

Ingredients

  1. boneless, skinless chicken thighs, cut into bite-sized pieces, 1 pound

  2. canola oil, divided, 2 1/2 tablespoons

  3. ground cumin, 1 teaspoon

  4. garlic powder, 1/2 teaspoon

  5. kosher salt, divided, 1 teaspoon

  6. 1/2-inch cubed unpeeled sweet potato (about 1 lb.), 4 cups

  7. chili powder, 1 teaspoon

  8. small red onion, 1

  9. Cooking spray

  10. small red bell pepper, seeded and cut into strips, 1

  11. small yellow bell pepper, seeded and cut into strips, 1

  12. medium zucchini, cut in half crosswise and then cut into strips, 1

  13. refrigerated fresh pico de gallo or salsa, 1/2 cup

Instructions

  1. Place a large rimmed baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it preheats).

  2. Place chicken in a medium bowl. Drizzle with 1 1/2 teaspoons oil, and sprinkle with cumin, garlic powder, and 1/4 teaspoon salt; toss well to coat.

  3. Place sweet potato in another medium bowl. Drizzle with 1 tablespoon oil, and sprinkle with chili powder and 1/2 teaspoon salt; toss well to coat.

  4. Cut onion in half vertically; cut each half into 6 wedges.

  5. Carefully remove hot baking sheet from oven. Coat pan with cooking spray. Arrange chicken mixture on one side of pan, then onion wedges in the middle, and sweet potato mixture on the other side of pan. Bake at 450°F for 12 minutes.

  6. Place bell peppers and zucchini in bowl used for sweet potatoes. Drizzle with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon salt; toss well to combine. Remove pan from oven. Stir sweet potatoes and chicken; push to outer edges of pan. Add bell peppers and zucchini to onion wedges in middle of pan. Bake at 450°F for 12 minutes or until sweet potatoes are tender.

  7. Increase heat to high broil (do not remove pan from oven). Broil 2 to 3 minutes or until chicken is lightly browned.

  8. Divide chicken, sweet potatoes, and bell pepper mixture evenly among 4 portable, microwave-safe containers. Spoon 2 tablespoons pico de gallo into small sauce containers, and place one in each container.

Recipe Tips

A little bit of advance prep will give you nearly a workweek’s worth of fantastic lunches. Meaty chicken thighs, spiced sweet potatoes, and tender onions and peppers make for a filling, well-balanced meal. The chicken and vegetables hold up well, reheat beautifully, and stay flavorful for the duration. To keep prep super simple, everything is cooked together on a sheet pan. Before reheating, remove the pico de gallo from the container so that it stays cold. Of course, you can certainly enjoy this meal right away, as an easy dinner instead of a meal-prepped lunch.

CARBOHYDRATE30.0g, FIBER6.0g, PROTEIN28.0g, SODIUM810.0mg, FAT14.0g, SATURATED_FAT2.5g, UNSATURATED_FAT8.0g, CALCIUM_PERCENT_DV6.0% DV, SUGARS11.0g, EST_ADDED_SUGARS0.0g, POTASSIUM15.0% DV


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#Chicken #chickenfajita #Chickenthighs #makeahead

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