Sheet Pan Fajita Bowl (Printable Version)

Tender chicken and colorful vegetables roasted together on a single sheet pan, served over your choice of rice for a satisfying Tex-Mex inspired meal.

# Ingredient List:

→ 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

# Directions:

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 mixture over chicken and vegetables, then toss until evenly coated.
04 - Spread 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 is cooked through and vegetables are tender with slight 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 desired optional toppings and squeeze of lime juice to each bowl before serving.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you're not standing over the stove stressed about timing different components.
  • The roasted vegetables get slightly charred and sweet while the chicken stays juicy—it's the textural contrast that makes it feel restaurant-quality.
  • You can customize it to match whatever's in your fridge or how adventurous you're feeling that night.
02 -
  • Don't skip stirring halfway through roasting—I made that mistake once and ended up with chicken that was done but vegetables that were still raw on one side, teaching me that vigilance pays off.
  • The parchment paper is not just convenient; it's essential for easy cleanup and for ensuring nothing sticks and burns, which completely changes whether you enjoy making this again next week.
03 -
  • Mix your seasoning with the oil first to create a paste—it's the difference between spices that coat everything evenly and ones that settle unevenly, which I discovered after one frustratingly bland batch.
  • Don't wash the pan after everything's done; instead, deglaze it with a splash of water or broth and pour those concentrated juices over your bowls for extra depth of flavor that tastes like you spent hours cooking.
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