Sheet Pan Fajita Bowl (Printable)

Roasted chicken and peppers served over rice, ready in 40 minutes.

# What You'll Need:

→ 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 - 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. 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 over chicken and vegetables, then toss until evenly coated.
04 - Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in preheated oven for 20-25 minutes, stirring halfway through, until chicken reaches internal temperature of 165°F 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 serving bowls. Top each with roasted chicken and fajita vegetables.
08 - Add desired optional toppings and squeeze of fresh lime juice before serving.

# Expert Tips:

01 -
  • One pan means one dish to wash, and honestly, that alone makes weeknight cooking feel like a win.
  • The vegetables caramelize while the chicken stays juicy, so you get those restaurant-quality charred edges without any fuss.
  • Swap rice for cauliflower rice or add beans, and suddenly it's your dinner, not someone else's recipe.
02 -
  • Don't skip stirring halfway through, because the pieces on the edges will char too much if left alone, while the middle stays pale and sad.
  • Cutting your chicken and vegetables into roughly the same size is more important than you think; uneven pieces cook at different rates and ruin the whole vibe.
  • The parchment paper isn't just lazy; it actually prevents sticking and makes cleanup so easy that you'll wonder why you ever roasted vegetables directly on a pan.
03 -
  • Buy a bunch of limes even if the recipe only calls for wedges; lime juice is the secret ingredient that makes people ask what you did differently.
  • If your chicken pieces are thicker than your pinky, pound them flat or cut them thinner so they finish cooking at the same time as the vegetables.
  • Roast on the lowest oven rack if your oven heats unevenly, because the heat is usually stronger there and you get better browning on the bottom of the pan.
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