Sheet Pan Fajita Bowl (Printable)

A one-pan meal featuring seasoned chicken and roasted vegetables served over your choice of base.

# 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 make it:

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 mixture over chicken and vegetables, then toss until evenly coated.
04 - Spread seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight char marks.
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 your choice of optional toppings and squeeze of lime juice before serving.

# Expert suggestions:

01 -
  • Everything roasts together on one pan, which means you're not juggling three skillets while something inevitably burns.
  • The vegetables get this gorgeous charred edge while the chicken stays tender, and the spice blend tastes homemade in the best way.
  • You can build it however you want—rice, cauliflower rice, or even wrapped in a tortilla on a different night.
02 -
  • Don't crowd the pan or your vegetables will steam instead of roast—give everything a little breathing room so those edges get crispy and caramelized.
  • Stirring halfway through isn't optional; it's the difference between restaurant-quality caramelization and unevenly cooked vegetables.
  • If you're using thighs instead of breasts, they can handle the full 25 minutes without drying out, which is a genuine advantage.
03 -
  • Make a double batch of the spice seasoning and store it in a jar—you'll find yourself reaching for it on chicken tacos, roasted vegetables, and even popcorn before you know it.
  • If your oven runs hot, check the chicken at 18 minutes instead of waiting the full 25, because overcooked chicken is the one mistake that can't really be fixed.
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