Sheet Pan Fajita Bowl (Printable Version)

Tender chicken and roasted vegetables in fajita spices over rice or cauliflower rice

# 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 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Base

15 - 2 cups cooked rice or cauliflower rice

→ Optional Toppings

16 - 1 avocado, sliced
17 - ½ cup fresh cilantro, chopped
18 - ½ cup salsa or pico de gallo
19 - ¼ cup shredded cheese or dairy-free cheese
20 - ¼ cup sour cream or dairy-free alternative
21 - Lime wedges

# How-To Steps:

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, whisk together olive oil and all fajita seasoning ingredients. Pour over chicken and vegetables and toss until evenly coated.
04 - Spread seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast 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 pan, which means you're not standing over a stove sweating through dinner prep.
  • The chicken stays tender while the vegetables get these beautiful caramelized edges that taste way better than they have any right to.
  • You can customize it endlessly depending on what's in your fridge or what your mood is that day.
02 -
  • Don't crowd the pan; if everything is piled on top of each other, you'll steam instead of roast, and you'll lose all those wonderful caramelized edges.
  • Stirring halfway through actually matters—the bottom can catch a little, but in a good way that adds flavor instead of burning.
03 -
  • Cut your chicken into uniform strips so everything cooks at the same rate—uneven pieces mean some dry bits and some undercooked bits.
  • Don't wash your hands right after handling the spice mixture; use that warmth and coating to help distribute seasoning if you're recoating anything halfway through.
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