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Easy • Chicken

Sheet Pan Chicken Fajita Bowls

This sheet pan recipe delivers vibrant, flavorful chicken fajitas with minimal effort for an easy meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Chicken Fajita Bowls

Forget the endless chopping and multiple pans – these Sheet Pan Chicken Fajita Bowls are here to simplify your weeknight! Everything cooks on a single sheet pan, meaning less cleanup and more time to enjoy your delicious, perfectly seasoned chicken and veggies. Serve it up as bowls with your favorite toppings for a customizable and healthy meal!

Ingredients

Yield: 4 servings

For the Fajitas

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

For Serving

  • Cooked rice or quinoa
  • Avocado, sliced or diced
  • Salsa
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Lime wedges

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

  2. Step 2

    In a large bowl, combine chicken strips, sliced bell peppers, and sliced onion. Drizzle with olive oil and toss to coat.

  3. Step 3

    In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Sprinkle the seasoning mixture over the chicken and vegetables, tossing until everything is evenly coated.

  4. Step 4

    Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.

  5. Step 5

    Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp, stirring once halfway through cooking. For a little extra browning, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

  6. Step 6

    Serve hot over cooked rice or quinoa, topped with avocado, salsa, sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime juice.

Tips

  • Don't overcrowd the sheet pan! If you have too much, use two pans to ensure everything roasts evenly and gets proper browning.
  • For a vegetarian option, swap the chicken for a can of drained and rinsed black beans and some sliced zucchini.

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