Save The smell of cumin and paprika hitting a hot sheet pan can wake up an entire house. I started making this because I wanted fajita flavor without the stovetop chaos of multiple pans and constant stirring. One evening after a long day, I tossed everything onto a single pan, slid it into the oven, and by the time I'd changed clothes, dinner was nearly done. The edges of the peppers were charred, the chicken was juicy, and I realized I'd stumbled onto something that didn't feel like a compromise at all.
I made this for a friend who was trying to eat lighter but still wanted something satisfying. She was skeptical when I mentioned cauliflower rice, but after one bite of the charred peppers and seasoned chicken, she didn't even notice the swap. We sat at the kitchen counter with our bowls, adding lime and cilantro between bites, and she asked for the recipe before she'd even finished. That night, it became clear this wasn't just a weeknight shortcut, it was a dish people actually craved.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier during roasting, but breasts work beautifully if you don't overcook them, slice them thin so they cook evenly and pick up all that seasoning.
- Bell peppers: Use a mix of colors for a more vibrant bowl, they sweeten as they roast and develop those coveted charred edges that make the dish feel restaurant quality.
- Red onion: It caramelizes in the oven and adds a slight sweetness that balances the spice, don't skip it even if you think you're not an onion person.
- Zucchini: This is optional, but it soaks up the seasonings and adds a tender bite that complements the peppers without stealing the show.
- Olive oil: It helps the spices stick and ensures everything roasts instead of steams, don't be shy with it.
- Chili powder, cumin, smoked paprika: These three are the backbone of the fajita flavor, the smokiness from the paprika is what makes people ask what your secret is.
- Garlic powder, onion powder, oregano: They build depth without adding extra prep work, dried herbs hold up better in high heat than fresh.
- Salt, black pepper, cayenne: Season boldly, the vegetables need it, and the cayenne is optional but adds a gentle warmth that doesn't overwhelm.
- Cooked rice or cauliflower rice: The base is entirely up to you, I've done both depending on my mood and hunger level, and both work perfectly.
- Avocado, cilantro, salsa, cheese, sour cream, lime: These toppings turn the bowl into something personal, pick what you love and don't worry about the rest.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 220 degrees Celsius (425 degrees Fahrenheit) and line a large baking sheet with parchment paper. This keeps cleanup easy and prevents sticking, which matters when you're dealing with sticky spices.
- Toss Everything Together:
- In a large bowl, combine the chicken strips, sliced peppers, onion, and zucchini if using. In a small bowl, whisk together the olive oil and all the spices, then pour it over the chicken and vegetables and toss until every piece is coated, your hands work best for this.
- Spread in a Single Layer:
- Arrange everything on the prepared baking sheet in one even layer, don't pile it up or it will steam instead of roast. If your pan is crowded, use two pans or roast in batches.
- Roast Until Charred and Tender:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring halfway through so everything cooks evenly. The chicken should be cooked through and the vegetables should have some dark, caramelized edges.
- Prepare Your Base:
- While the fajita mixture roasts, cook your rice or cauliflower rice according to the package instructions. This is also a good time to chop your toppings and set them out.
- Assemble Your Bowls:
- Divide the cooked rice or cauliflower rice among four bowls, then top each with the roasted chicken and vegetables. Add avocado, cilantro, salsa, cheese, sour cream, or whatever else you like, and finish with a squeeze of fresh lime juice.
Save One night, I made this for a casual dinner with neighbors, and we ended up building our bowls together at the kitchen island, everyone adding their own toppings and debating whether cilantro was essential or optional. It turned into one of those meals where the food was secondary to the conversation, but somehow the food made the whole thing better. That's when I realized this recipe wasn't just about convenience, it was about creating space for people to gather without any fuss.
Swapping the Protein
I've made this with chicken thighs, breasts, and even shrimp, and each version has its own charm. If you use shrimp, add them during the last 8 to 10 minutes of roasting so they don't overcook. For a vegetarian version, try thick slices of portobello mushrooms or pressed extra firm tofu, both soak up the seasoning beautifully and develop a satisfying texture. The key is cutting everything to a similar size so it all finishes at the same time.
Making It Your Own
This is one of those recipes that practically begs you to improvise. I've added black beans straight from the can during the last five minutes of roasting, tossed in frozen corn, and even thrown in a handful of cherry tomatoes that burst and turn jammy in the heat. If you want it spicier, add sliced jalapeños to the pan or drizzle hot sauce over the finished bowls. The base recipe is just a starting point, trust your instincts and use what you have.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and they reheat beautifully in a skillet over medium heat or in the microwave. I like to store the chicken and vegetables separately from the rice so nothing gets soggy, then reheat and assemble fresh bowls as needed. You can also use the leftovers as a filling for quesadillas, tacos, or even a quick breakfast scramble with eggs.
- Reheat gently to avoid drying out the chicken, a splash of water or broth in the pan helps.
- Fresh toppings make all the difference when using leftovers, so save the avocado, cilantro, and lime for serving.
- If you're meal prepping, portion everything into containers and keep toppings in small separate containers so you can build bowls throughout the week.
Save This is the kind of meal that fits into your life without demanding much, and somehow still feels special every time. Keep it simple, trust the oven, and enjoy the fact that dinner can be this easy and this good.
Recipe FAQ
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs work beautifully and tend to stay juicier during roasting. Just adjust cooking time by 2-3 minutes if needed.
- → What vegetables work best in this bowl?
Bell peppers and red onion are classic fajita vegetables. You can also add sliced zucchini, mushrooms, or corn for extra texture and nutrition.
- → Is the fajita seasoning very spicy?
The seasoning has mild to medium heat. Skip the cayenne or reduce chili powder for a milder version, or add extra jalapeños when serving for more spice.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with portobello mushroom strips, extra-firm tofu cubes, or plant-based chicken alternatives using the same seasoning and cooking method.
- → How do I store leftovers?
Store components separately in airtight containers for up to 4 days. Reheat the chicken and vegetables in the oven or microwave, then assemble fresh bowls.
- → What toppings go well with this bowl?
Avocado, fresh cilantro, salsa, shredded cheese, sour cream, pickled jalapeños, and lime wedges are all excellent choices for adding flavor and texture.