Sheet Pan Chicken Fajita Bowl (Print Version)

Roasted chicken and vegetables seasoned with authentic spices served over rice

# Components:

→ Protein

01 - 1 lb 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, mix together olive oil and all fajita seasoning ingredients. Pour over chicken and vegetables, then toss until 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 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 choice of optional toppings and squeeze of lime juice before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup takes less than two minutes and you can actually relax while it roasts.
  • The smoky, spiced edges on the vegetables taste like they came from a restaurant grill, not your home oven.
  • You can swap the base or toppings based on what you have, making it endlessly adaptable without losing any of the flavor.
02 -
  • If you crowd the pan, the vegetables will steam and turn soggy instead of getting those beautiful charred edges, so spread everything out and use two pans if needed.
  • Stirring halfway through is crucial, it ensures even cooking and prevents the bottom layer from burning while the top stays pale.
  • Taste your seasoning mix before tossing it with the chicken and vegetables, if it feels flat, add a pinch more salt or a squeeze of lime juice to brighten it up.
03 -
  • Let the pan sit in the oven for an extra two minutes after you turn it off, the residual heat will deepen the char on the vegetables without overcooking the chicken.
  • If you're using store bought fajita seasoning instead of making your own, add a pinch of smoked paprika and a squeeze of lime to brighten the flavor and make it taste homemade.
  • Don't skip the lime juice at the end, it cuts through the richness and ties all the flavors together in a way that feels fresh and complete.
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