Sheet Pan Fajita Bowl (Printable)

Vibrant one-pan meal with tender chicken and colorful roasted vegetables over your choice of rice.

# What You 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

# 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 over chicken and vegetables, then toss until everything is evenly coated.
04 - Spread 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 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 bowls. Top each with roasted chicken and fajita vegetables.
08 - Add desired optional toppings and a squeeze of lime juice before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is practically nonexistent and you can actually relax after dinner.
  • The vegetables get slightly charred and caramelized in the oven, adding a depth you don't always get from stovetop fajitas.
  • You can make it with rice or cauliflower rice, which means it works whether you're carb-loading or keeping things light.
  • The homemade seasoning blend tastes infinitely better than store-bought packets and you probably have every spice already.
02 -
  • Don't skip the halfway stir, or the pieces on the edges will char while the center stays pale and sad.
  • If your chicken strips are thick, they'll need extra time and might dry out, so aim for thin, even cuts.
  • Parchment paper is non-negotiable for easy cleanup, and it prevents sticking better than foil.
  • Let the seasoned chicken and vegetables sit for a few minutes before roasting if you have time, it helps the flavors soak in.
03 -
  • Use two sheet pans if you're doubling the recipe, overcrowding kills the char and makes everything steam instead of roast.
  • Slice your vegetables slightly thicker than the chicken so they finish cooking at the same time without turning mushy.
  • Taste your seasoning blend before tossing it with the chicken and adjust the salt or cayenne to your preference.
  • If you want extra smoky flavor, finish the bowls with a drizzle of chipotle hot sauce or a sprinkle of smoked sea salt.
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