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Chicken Fajita Salad Meal Prep

Sliced chicken breast, bell peppers, and onions that are all tossed together on a baking sheet with olive oil and spices. Baked in the oven until tender perfection. Served with a side salad, avocado mash, fresh lime juice and my favorite Creamy Cilantro Lime Sauce, making for a super delicious meal prep option!
Course Lunch, Main Course, Meal Prep
Cuisine Mexican
Keyword Chicken Fajita Salad Meal Prep, Chicken Fajitas, Meal Prep
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 570kcal
Author Samantha Buckner


Chicken Fajitas:

    - Seasoning:

    • 1 1/2 tsp chili powder
    • 1/2 tsp onion powder
    • 1/2 tsp smoked paprika
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp ground cumin
    • 1 1/2 tsp garlic powder
    • 1/2 tsp ground coriander

    - Fajita Mix:

    • 1 1/2 lbs boneless, skinless chicken breast, sliced 1/2" thick
    • 1 red bell pepper, sliced 1/4" thick
    • 1 green bell pepper, sliced 1/4" thick
    • 1 orange bell pepper, sliced 1/4" thick
    • 1 medium red onion, sliced 1/4" thick
    • 1 tbsp minced garlic
    • 3 tbsp olive oil


    • 6 cups chopped romaine
    • 1/2 cup plain greek yogurt, or sour cream
    • 2 cups cherry tomatoes, halved
    • 2 small limes, sliced into wedges

    Avocado Mash:

    • 1 medium avocado
    • salt, to taste
    • 1/2 jalapeno pepper, finely diced
    • 1/2 small lime



    • Preheat oven to 400 degrees F and line a baking sheet with parchment paper or spray with non-stick cooking spray.
    • Combine the ingredients for the seasoning into a small mixing bowl and the olive oil and minced garlic into a separate small bowl/ramekin.
    • Layer the chicken, peppers and onion strips onto the baking sheet making sure to create a single, evenly spaced layer.
    • Drizzle the chicken mixture with the olive oil and minced garlic, tossing everything with a spatula to thoroughly coat. Season with the fajita seasoning mix.
    • Roast for 20-25 minutes, stirring halfway through, until the chicken has reached an internal temperature of 165 degrees using a meat thermometer. 
    • In a small mixing bowl, combine the avocado, salt, and jalapeño. Squeeze the lime juice in, to taste, and mash with a fork until all ingredients are thoroughly mixed. 
    • Divide the chicken fajita mixture, corn, and black beans among 4 meal prep containers. To 4 separate meal prep containers, combine the sides: chopped romaine,  avocado mash, greek yogurt, cilantro lime sauce, tomatoes, and lime wedges.
    • Keep refrigerated until ready to eat. Re-heat in microwave as needed.


    Serving: 1serving | Calories: 570kcal | Carbohydrates: 37g | Protein: 47g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 116mg | Sodium: 679mg | Potassium: 1680mg | Fiber: 11g | Sugar: 8g | Vitamin A: 9230IU | Vitamin C: 140.5mg | Calcium: 116mg | Iron: 4.3mg