Sheet Pan Chicken Fajita Bowls
Sheet Pan Chicken Fajita Bowls
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into 1/4-inch strips
- 1 red onion, halved and sliced into 1/4-inch strips
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 cups cooked rice
- 1 avocado, diced
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well.
⏱️ 2 min
- 3
In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and toss to coat evenly.
⏱️ 3 min
- 4
Sprinkle the fajita seasoning mixture over the chicken and vegetables. Toss again until everything is well coated.
⏱️ 2 min
- 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; if necessary, use two baking sheets to allow for even cooking and browning.
⏱️ 3 min
- 6
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Stir halfway through the cooking time to ensure even cooking.
⏱️ 25 min•🌡️ 400
- 7
Remove from the oven. Serve immediately in bowls, optionally over cooked rice, and with your favorite toppings such as diced avocado, sour cream, salsa, fresh cilantro, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Fajita Bowls
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into 1/4-inch strips
- 1 red onion, halved and sliced into 1/4-inch strips
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- 4 cups cooked rice
- 1 avocado, diced
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well.
⏱️ 2 min - 3
In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and toss to coat evenly.
⏱️ 3 min - 4
Sprinkle the fajita seasoning mixture over the chicken and vegetables. Toss again until everything is well coated.
⏱️ 2 min - 5
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; if necessary, use two baking sheets to allow for even cooking and browning.
⏱️ 3 min - 6
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Stir halfway through the cooking time to ensure even cooking.
⏱️ 25 min•🌡️ 400 - 7
Remove from the oven. Serve immediately in bowls, optionally over cooked rice, and with your favorite toppings such as diced avocado, sour cream, salsa, fresh cilantro, and lime wedges.
⏱️ 5 min