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Best Quick Sheet Pan Chicken Fajita Bowls

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Quick and easy sheet pan chicken fajita bowls with smoky seasoned chicken, blistered peppers and onions, served over rice or lettuce with your favorite toppings. Ready in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 large bell peppers (mix of colors), sliced into thin strips
  • 1 large red onion, thinly sliced
  • 3 tablespoons avocado oil or olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • 2 cups cooked rice (cilantro lime rice recommended)
  • Optional toppings: fresh cilantro, diced avocado or guacamole, sour cream or Greek yogurt, shredded cheese, salsa, pickled jalapeños, hot sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Stir until evenly mixed.
  3. Pat the chicken dry with paper towels. Slice into thin strips, about ½ inch thick. Place in a medium bowl, drizzle with 2 tablespoons of oil, and sprinkle with about two-thirds of the spice blend. Toss to coat evenly.
  4. Slice bell peppers into thin strips (about ¼ inch wide) and red onion the same way. Place in a separate bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with remaining spice blend. Toss to coat.
  5. Spread chicken strips in a single layer on one half of the prepared sheet pan, leaving space between pieces. Arrange peppers and onions on the other half in a single layer. Do not mix.
  6. Roast for 12 minutes. Remove pan from oven, flip chicken strips and stir vegetables using tongs.
  7. Return to oven and roast for another 8-10 minutes, until chicken is cooked through (internal temperature of 165°F / 74°C) and vegetables are tender with slightly charred edges.
  8. As soon as the pan comes out of the oven, squeeze the juice of one lime over everything. Let rest for 2-3 minutes.
  9. Assemble bowls: Divide cooked rice among serving bowls. Top with roasted chicken and vegetables. Add desired toppings and serve immediately.

Notes

Don’t overcrowd the pan to ensure browning. Pat chicken dry for better caramelization. Flip halfway through for even cooking. Let rest after roasting for juicier chicken. Toast spices in a dry skillet for deeper flavor if desired.

Nutrition

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