Sheet Pan Fajita Bowl (Printer View)

Roasted spiced chicken and vegetables over rice for an easy, healthy dinner.

# 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

# Method:

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 everything is evenly coated.
04 - Spread the seasoned 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 is roasting, 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 your choice of optional toppings and a squeeze of lime juice before serving.

# Expert Advice:

01 -
  • One pan means you can actually relax while dinner cooks instead of hovering over multiple pots.
  • The smoky, slightly charred vegetables taste like they came from a sizzling restaurant skillet.
  • You can swap rice for cauliflower rice or pile it into tortillas without rewriting the whole recipe.
02 -
  • Overcrowding the pan will give you soggy, steamed vegetables instead of the charred, caramelized pieces that make this dish sing.
  • Stirring halfway through is not optional, the chicken on the edges cooks faster and the vegetables in the center need a chance to hit the hot spots.
  • If your chicken pieces are thick, slice them thinner or pound them gently so they finish cooking at the same time as the vegetables.
03 -
  • Use parchment paper, not foil, the vegetables can stick and tear when you try to flip them.
  • Let the chicken and vegetables sit in the seasoning for five minutes before spreading them on the pan, it helps the flavors soak in deeper.
  • If you love extra char, switch your oven to broil for the last two minutes and watch it closely so nothing burns.
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