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Easy Sheet Pan Chicken Fajita Bowls Recipe for Flavor-Packed Meals

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A quick and easy sheet pan recipe featuring juicy chicken, smoky peppers, and sweet onions roasted together for a flavorful and fuss-free fajita bowl.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, sliced into strips
  • 3 medium-sized bell peppers (red, green, yellow), sliced into thin strips
  • 1 large yellow or red onion, sliced into thin wedges
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper
  • 1 lime, juiced
  • 4 cups cooked rice or cauliflower rice
  • Optional toppings: fresh cilantro leaves, sliced avocado, sour cream or Greek yogurt, shredded cheese, warm tortillas or tortilla chips

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice chicken and bell peppers into strips and onion into wedges, keeping pieces roughly the same size.
  3. In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. In a large bowl, toss chicken and veggies with olive oil and seasoning mix until well coated.
  5. Spread the chicken and vegetables in a single layer on a rimmed baking sheet, avoiding overcrowding.
  6. Roast for 20-25 minutes, flipping halfway through at about 12 minutes for even browning.
  7. Check that chicken reaches an internal temperature of 165°F (74°C) and veggies are tender and caramelized.
  8. Remove from oven and immediately drizzle with lime juice, tossing gently to combine.
  9. Assemble bowls by scooping cooked rice or cauliflower rice into bowls and topping with the chicken and veggie mixture.
  10. Add optional toppings such as cilantro, avocado slices, sour cream, or shredded cheese as desired.

Notes

Do not overcrowd the pan to avoid steaming; use two pans if necessary. Flip chicken and veggies halfway through roasting for even caramelization. Adjust cayenne pepper to control spice level. For dairy-free, substitute sour cream with avocado crema or lime-infused olive oil. Swapping rice for cauliflower rice makes it low-carb. Leftovers keep well refrigerated for up to 3 days or frozen separately for up to 2 months.

Nutrition

Keywords: sheet pan, chicken fajita, easy dinner, quick meal, healthy, family-friendly, one pan, roasted vegetables, fajita bowls

Find it online: https://prismtaste.com/easy-sheet-pan-chicken-fajita-bowls-recipe-for-flavor-packed-meals/