The single best meal-prep recipe in the library. Slice, season, roast - four servings of fajita filling that pivot into burritos, bowls, salads or lettuce wraps all week.

• Chicken thigh stays juicy after reheating - far more forgiving than breast for meal prep.
• High-heat roasting caramelizes the peppers and onions for restaurant-grade flavor.
• Built-in macro flexibility - you control the carb (rice, tortilla, lettuce, none).

1. 1

   Preheat your oven to 230 °C / 450 °F and line one or two large sheet pans with parchment paper.

2. 2

   In a large bowl, combine the sliced chicken thighs, bell peppers and red onion.

3. 3

   Drizzle the olive oil over everything, then add the smoked paprika, cumin, chili powder, garlic powder, onion powder and salt; toss until every piece is evenly coated.

4. 4

   Spread the chicken and vegetables across the sheet pan or pans in a single layer without piling them on top of each other; crowding causes steaming instead of roasting.

5. 5

   Roast for 20 minutes, then stir everything with a spatula to expose new surfaces to the heat.

6. 6

   Return to the oven for another 5 minutes until the chicken reads 74 °C / 165 °F internally and the vegetable edges have dark, caramelized char.

7. 7

   Squeeze the lime juice over the hot pan as soon as it comes out of the oven.

8. 8

   Serve immediately in tortillas, rice bowls or lettuce cups with Greek yogurt, salsa, avocado and cilantro, or portion into four meal-prep containers for the week.

• Use two sheet pans if it looks crowded - overcrowding steams instead of roasts.
• Save pan juices and pour over your reheated portions during the week.
• Try the broiler for the last 2 minutes for a stronger char.