Post by @johnnydespot

Sheet Pan Chicken Fajita Bowls Makes 5 Servings Macros 592 Calories 52g Protein 10g Fat 72g Carbs Makes 5 Servings Sheet Pan Chicken Fajita - 1000g Chicken Thighs - 1 Green, Orange & Red Bell Peppers - 1 Red Onion - 7 Garlic Cloves, Minced - 5 Tsp Chilli Powder and Cumin - 4 Tsp Oregano and Paprika - 3.5 Tsp Onion Powder - 3 Tsp Salt - 15g Honey - 1 Lime Juiced - 1 Garlic Head, 1 Tsp Olive Oil & Salt Spicy Garlic Sauce - 100g 0% Greek yogurt - 25g Light Mayo - 1/2 Lime, Juiced - 2 Chipotle Peppers - 5g Honey - Water for consistency Other - 300g Jasmine Rice - 50g Drained Corn - 50g Drained Black Beans How to Make 1. Cut your chicken thighs and peppers in long strips and add them to a bowl 2. Add the seasonings listed, garlic, olive oil, lime juice, honey and mix well. Cut the end off a garlic head, add a teaspoon of olive oil and salt and wrap in tinfoil. 3. Spread the chicken and peppers evenly on a baking sheet and in the middle add the wrapped garlic head. Cook at 425F for 20-25 minutes. 4. Cook your rice based on package instructions. Use chicken broth for more flavour. 5. When chicken is done let it rest and in a separate pan, transfer the head of garlic and cook for another 20 minutes in the oven. 6. When it’s done, combine all the sauce ingredients in a food processor or blender, add water to adjust for consistency. 7. Equally portion the chicken, peppers, rice, corn and beans in 5 meal prep containers. Serve the sauce fresh when ready to eat. #highproteinmeals #mealprepideas #weightlossmeals #chickenfaijta #EasyRecipe [high protein meals, meal prep ideas, lunch ideas, dinner ideas, chicken recipe, chicken fajita, sheet pan meals, macro friendly, easy recipe, fitness meals, healthy meals]