Sheet Pan Fajita Bowl (Printable)

Tender spiced chicken and colorful vegetables roasted together, served over rice for a simple Tex-Mex inspired meal.

# Ingredient List:

→ Protein

01 - 1 lb boneless, skinless chicken breast or thighs, cut into thin strips

→ Vegetables

02 - 2 bell peppers (any color), sliced
03 - 1 large red onion, sliced
04 - 1 zucchini, sliced (optional)

→ Fajita Seasoning

05 - 2 tablespoons olive oil
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Base

15 - 2 cups cooked rice or cauliflower rice

→ Optional Toppings

16 - 1 avocado, sliced
17 - ½ cup fresh cilantro, chopped
18 - ½ cup salsa or pico de gallo
19 - ¼ cup shredded cheese or dairy-free cheese
20 - ¼ cup sour cream or dairy-free alternative
21 - Lime wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the sliced chicken, bell peppers, red onion, and zucchini.
03 - In a small bowl, whisk together olive oil with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper. Pour the seasoning mixture over the chicken and vegetables, then toss until all components are evenly coated.
04 - Spread the seasoned chicken and vegetables in a single, even layer on the prepared baking sheet.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through cooking, until the chicken reaches full doneness and vegetables are tender with light charring.
06 - While the fajita mixture roasts, prepare your choice of rice or cauliflower rice according to package directions.
07 - Divide the cooked rice or cauliflower rice equally among four serving bowls. Top each portion with the roasted chicken and fajita vegetable mixture.
08 - Add your preferred optional toppings and finish with a fresh squeeze of lime juice. Serve immediately.

# Expert Advice:

01 -
  • One sheet pan means your cleanup involves basically rinsing a baking sheet and calling it a win.
  • The vegetables actually taste like they've been caramelized, not steamed into submission.
  • You can customize every bowl differently, which makes people feel fancy even though you're doing zero extra work.
02 -
  • Don't skip stirring halfway through because the pieces closest to the edges will burn while the middle stays pale, and you want an even cook.
  • Cutting your chicken into strips rather than chunks makes everything cook faster and more evenly, which I learned after my first attempt at chunky chicken.
03 -
  • Cut your chicken slightly thinner than you think you need to because thin pieces cook faster and more evenly, eliminating the guessing game about doneness.
  • Save the lime wedges for serving because fresh lime juice squeezed over everything right before eating brightens the whole dish in a way that prepared limes never quite do.
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