Sheet Pan Fajita Bowl (Printable)

A colorful one-pan meal featuring seasoned chicken and roasted vegetables served over rice or cauliflower rice.

# Components:

→ Protein

01 - 1 lb 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

# Method:

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, then toss until evenly coated.
04 - Spread the seasoned chicken and vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast in preheated oven for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
06 - While fajita mixture roasts, prepare rice or cauliflower rice according to package directions.
07 - Divide cooked rice or cauliflower rice among four bowls. Top each with roasted chicken and fajita vegetables.
08 - Add desired optional toppings and squeeze of lime juice. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less scrubbing and more time to actually sit down and eat.
  • The smoky char on the vegetables makes them taste like they came off a grill, even in the middle of winter.
  • You can swap the base or toppings based on what you have, so it never feels like the same meal twice.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, and you'll lose that caramelized flavor.
  • Stir halfway through, or the pieces on the edges will char while the center stays pale.
  • If your chicken is thick, slice it thinner or it won't cook in the same time as the vegetables.
03 -
  • Use thighs instead of breasts if you're reheating leftovers, they stay tender even after a trip to the microwave.
  • Roast an extra pan of vegetables and toss them into scrambled eggs the next morning for an easy breakfast.
  • If you're meal prepping, store the chicken and vegetables separately from the rice so nothing gets mushy.
Return