Meal prepping is pretty revolutionary, and so are sheet pan dinners, so why not combine the 2!?! We’ve been meal prepping for a few years now, but only taking it seriously for the past year or so. I’ve written several posts about how we prep from week to week with recipe suggestions, and I’ll be sure to include them all below.
But I figured it was time to get more serious about writing down and sharing our favorite meal prepping recipes. Then I took a poll over on Insta Stories on whether or not you’d like to see more meal prepping, and the results were an overwhelming YES! So here we are with the first of many more meal prepping recipes to come. We both love Mexican flavors, and since I had just gotten a great deal on a bunch of bell peppers, fajita flavors seemed to be a great place to start. Late last summer I shared a recipe for my Sheet Pan Fajita Salad Bowls which are still one of our favorite meals. However, sometimes I just want something for lunch that’s not a salad, especially when it’s a meager 6ºF outside.
So I took our favorite Mexican fajita flavors, and made something much more comforting with bright fresh flavors. The veggies and chicken are flavored with spices and quickly roasted in the oven. And while that’s all happening you get to make a quick ‘sunshine sauce’ in the blender.
Now please don’t roll your eyes at my ridiculous sauce name, it really does taste and look like sunshine. But I really can’t take credit for such a fun title. I was reading a book about tacos and came across a hot sauce recipe they had named sunshine sauce because of it’s bright yellow color. And when I saw how gorgeous this sauce was, I thought it deserved a fun title like ‘sunshine sauce’. It’s actually so beyond good, I’m going to give it its own recipe someday with the variations included that I’m currently working on.
For the ‘rice’ you can either use cauliflower rice, or cube up sweet potato and process them in a food processor to create rice. Or if the whole ‘ricing’ process seems like too much work for that particular week, just cut some sweet potatoes in half and roast them following these directions for my roasted sweet potatoes.
Once the roasted chicken and veggies have cooled a bit, they’re all portioned out, and packed into storage containers for the week to come.
I like to heat mine up, add sliced avocado and green onion, and drizzle with plenty of sunshine sauce.
I sure hope you enjoy this meal prep recipe, and please let me know if there’s any flavors you’d like to see in meal prep recipes to come. I do have a spring version with garlic herb chicken and asparagus coming, and I was thinking a Mediterranean version might be in order too. Leave me comment and cast your vote! Meal Prepping Inspiration: How I Meal Prep for the Week Make Your Own Freezer Smoothie Packs Food Prep 101 5 Ways to Make Simple Healthy Lunches Mason Salad Jars 101 5 from 1 review
