Sheet Pan Fajita Bowl (Printable View)

Roast seasoned chicken and vegetables together on one pan, then serve over rice with fresh toppings.

# What You'll Need:

→ Protein

01 - 1 pound 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Base

15 - 2 cups cooked rice or cauliflower rice

→ Optional Toppings

16 - 1 avocado, sliced
17 - 1/2 cup fresh cilantro, chopped
18 - 1/2 cup salsa or pico de gallo
19 - 1/4 cup shredded cheese or dairy-free cheese
20 - 1/4 cup sour cream or dairy-free alternative
21 - Lime wedges

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine chicken strips, sliced bell peppers, red onion, and zucchini.
03 - In a small bowl, whisk together olive oil and all fajita seasoning ingredients. Pour the seasoning mixture over the chicken and vegetables, then toss until everything is evenly coated.
04 - Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with slight charring.
06 - While the fajita mixture is roasting, prepare rice or cauliflower rice according to package instructions.
07 - Divide the cooked rice or cauliflower rice among four bowls. Top each bowl with the roasted chicken and fajita vegetables.
08 - Add your choice of optional toppings to each bowl and finish with a squeeze of lime juice before serving.

# Expert Tips:

01 -
  • One pan means one cleanup, and honestly, that alone changed my weeknight dinner game.
  • The chicken stays juicy while the vegetables get these charred, caramelized edges that make you feel like you actually know what you're doing.
  • Swap rice for cauliflower rice and you've got a meal that works for nearly every dietary preference at your table.
02 -
  • Don't cut your chicken or vegetables too thick, or the chicken will be done before the vegetables soften, and too thick pieces won't take on the seasoning as well.
  • Stir the pan halfway through cooking; one side gets all the crispy bits and the other side stays pale, and you want that color and char distributed.
  • Taste the spice blend before it goes on the food by dipping a vegetable in it; if it needs adjusting, now's the time, not after roasting.
03 -
  • Pat your chicken dry before seasoning it; any surface moisture steams instead of browns, and you want those edges to get color.
  • If your oven runs hot, check at twenty minutes; oven temperatures vary more than anyone admits, and overcooked chicken is nobody's favorite.
  • Make extra spice blend and store it in a jar; you'll find yourself reaching for it on roasted vegetables, popcorn, and anything else that needs a Tex-Mex moment.
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