Sheet Pan Fajita Bowl (Print Version)

Tender chicken and vegetables roasted together with fajita spices, served over fluffy rice for an easy, colorful dinner.

# 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 Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large 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 over chicken and vegetables, then toss until evenly coated.
04 - Spread chicken and vegetable mixture in a single layer on prepared baking sheet.
05 - Roast in preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with light charring.
06 - While fajita mixture roasts, prepare rice or cauliflower rice according to package instructions.
07 - Divide cooked rice or cauliflower rice among four bowls. Top each with roasted chicken and fajita vegetables.
08 - Add choice of optional toppings and squeeze of lime juice before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you're basically done before you've finished your coffee.
  • The chicken comes out impossibly tender while the vegetables char just enough to taste intentional, not burnt.
  • You can customize each bowl so everyone gets exactly what they want without you becoming a short-order cook.
02 -
  • If your chicken pieces aren't sliced thin enough, they'll take longer to cook and you'll be standing there wondering if you messed up when really you're just playing the waiting game—slice them about the thickness of a pencil and you're golden.
  • Stirring halfway through isn't optional if you want even cooking; I learned this by making an entire sheet pan where one side was perfectly charred and the other side looked sad and pale.
03 -
  • Pat your chicken dry before seasoning it because moisture is the enemy of browning, and even though this is technically roasting, you still want those edges to have character.
  • Keep your lime wedges separate and squeeze them just before eating because fresh citrus juice loses something if it sits on hot food for too long.
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