Sheet Pan Fajita Bowl (Printable)

Roasted chicken and vegetables served over rice with fresh toppings.

# What You 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 - 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the chicken strips, sliced bell peppers, red onion, and zucchini.
03 - In a small bowl, whisk together the olive oil and all fajita seasoning ingredients. Pour over the chicken and vegetables, then toss until everything is evenly coated.
04 - Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with light charring.
06 - While the fajita mixture roasts, prepare rice or cauliflower rice according to package instructions.
07 - Divide the cooked rice or cauliflower rice among four bowls. Top each with the roasted chicken and fajita vegetables.
08 - Add your choice of optional toppings and a squeeze of fresh lime juice before serving.

# Expert Tips:

01 -
  • One sheet pan means one cleanup, and honestly, that alone makes dinner feel less like a chore.
  • Everything roasts together so the chicken picks up the caramelized flavor from the vegetables naturally.
  • You can swap rice for cauliflower rice, add beans, or load it with toppings—it adapts to whatever your fridge holds.
02 -
  • If your oven runs hot, start checking at 20 minutes—overcooked chicken becomes dry and rubbery, and no amount of toppings can fix that.
  • Don't skip stirring halfway through; the vegetables on the edges can char faster than the ones in the middle, and this stir keeps everything cooked evenly.
03 -
  • Cut your chicken and vegetables roughly the same thickness so everything finishes cooking at the same moment—uneven pieces mean some things dry out while others are still cold.
  • Don't crowd the pan; if your vegetables overlap too much they'll steam instead of caramelize, so use two baking sheets if you need to.
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