Sheet Pan Fajita Bowl (Print Version)

Tender chicken and colorful vegetables roasted with fajita seasoning, served over rice or cauliflower rice for a healthy Tex-Mex dinner.

# What You’ll 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

# How-To:

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 seasoned chicken and vegetables in a single layer on prepared baking sheet.
05 - Roast in preheated oven for 20 to 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 sheet, which means minimal cleanup and maximum time for actually enjoying your meal.
  • The chicken stays juicy while the vegetables get those crispy, charred edges that make your taste buds wake up.
  • You control the heat level and toppings, so everyone at your table gets exactly what they want.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of developing those crispy, caramelized edges that make this dish actually special.
  • Slice your chicken thin so it cooks through in the time the vegetables need to soften and char, otherwise you're either waiting for dry chicken or crunchy vegetables.
03 -
  • Mix your spices into the oil before adding to the vegetables so the flavors distribute evenly instead of settling at the bottom.
  • Don't skip the halfway stir because it's the difference between perfectly roasted vegetables and a few charred pieces with raw spots.
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