Sheet Pan Fajita Bowl (Printable)

Colorful roasted chicken and vegetables in a hearty bowl with rice or cauliflower rice

# 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:

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 the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the 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 a squeeze of fresh lime juice before serving.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means your cleanup is blissfully simple and your oven does most of the heavy lifting.
  • The chicken comes out impossibly tender while the vegetables get those charred edges that taste like actual flavor, not something you settled for.
  • You can build your own bowl exactly how you want it, making it perfect for picky eaters or dietary preferences without cooking separate meals.
02 -
  • Don't cut your chicken too thick or it won't cook through by the time the vegetables caramelize; thin strips around a quarter-inch are your friend.
  • If your oven runs hot, check at twenty minutes because charred vegetables are delicious but burnt ones taste like regret.
03 -
  • Use a meat thermometer if you're nervous about chicken doneness; aim for 165°F in the thickest part, and it takes the guesswork completely out.
  • If you have time, let your spice mixture sit on the chicken and vegetables for ten minutes before roasting so the flavors deepen before the heat even starts.
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