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 oven to 230 °C / 450 °F.

2. 2

   Toss chicken and vegetables with oil and all seasoning on a large sheet pan in one layer.

3. 3

   Roast 20 minutes, stir, roast another 5 minutes until vegetables char at the edges.

4. 4

   Squeeze lime over the hot pan.

5. 5

   Serve immediately or portion into 4 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.