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Sheet Pan Chicken Fajita Bowl Recipe

A Sheet Pan Chicken Fajita Bowl is a quick, healthy meal made with roasted chicken, peppers, and spices.
Cook everything on one pan for easy cleanup.
Serve over rice with your favorite toppings.
Prep Time 15 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

  • 2 cups cooked rice or grain of choice
  • 1 –1.5 lbs skinless boneless chicken breasts sliced
  • 2 tbsp olive oil or avocado oil
  • 2 bell peppers sliced
  • 1 onion sliced into wedges
  • 2 garlic cloves grated or minced
  • 2 limes
  • 1 tbsp chili powder
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp chipotle powder or 1/2 tsp smoked paprika

Toppings (optional):

  • Avocado or guacamole
  • Cherry tomatoes
  • Shredded cheese
  • Baby spinach
  • Greek yogurt or sour cream
  • Fajita sauce or hot sauce
  • Corn
  • Black beans
  • Fresh herbs cilantro or parsley

Instructions
 

  • Preheat oven to 425°F (220°C).
  • In a large bowl, combine sliced chicken, bell peppers, and onion.
  • Mix spices in a small bowl, then sprinkle over the chicken mixture.
  • Add garlic, olive oil, and juice of one lime. Toss well to coat evenly.
  • Spread everything on a lined sheet pan in a single layer.
  • Bake for 20 minutes or until chicken is fully cooked (165°F internal temp).
  • While cooking, prepare rice and toppings.
  • Assemble bowls with rice, then top with the cooked chicken fajita mixture and desired toppings. Enjoy your Sheet Pan Chicken Fajita Bowl warm.

Notes

• You can marinate the chicken for 30 minutes for deeper flavor
• Serve with warm tortillas if you want a fajita-style twist
• Add grilled corn for extra sweetness