Easy Sheet Pan Chicken Fajita
Sheet Pan Chicken Fajita Bowl is a quick and healthy meal with roasted chicken and vegetables.
Ingredients
- 2 cups cooked rice or grain of choice
- 1 –1.5 lbs skinless boneless chicken breasts sliced
- 2 tbsp olive oil or avocado oil
- 2 bell peppers sliced
- 1 onion sliced
- 2 garlic cloves minced
- 2 limes
- 1 tbsp chili powder
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp chipotle powder or 1/2 tsp smoked paprika
Toppings (optional):
- Avocado or guacamole
- Cherry tomatoes
- Shredded cheese
- Baby spinach
- Greek yogurt or sour cream
- Hot sauce or fajita sauce
- Corn
- Black beans
- Fresh herbs cilantro or parsley
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine sliced chicken, bell peppers, and onion.
- In a small bowl, mix chili powder, salt, onion powder, cumin, black pepper, and chipotle powder.
- Sprinkle seasoning over the chicken and vegetables.
- Add minced garlic, drizzle oil, and squeeze juice of one lime over the mixture. Toss well.
- Spread everything evenly on a lined sheet pan.
- Bake for 20 minutes or until the chicken reaches 165°F and is fully cooked.
- While baking, prepare rice and toppings.
- Assemble your Sheet Pan Chicken Fajita Bowl by adding rice, chicken, veggies, and desired toppings.
- Finish with a squeeze of fresh lime juice before serving.
Notes
- You can marinate the chicken for 30 minutes for deeper flavor.
- Great for meal prep—store components separately.
- Add jalapeños for extra heat.