Quick Look at these Baked Chicken Fajita Bowls
- Ready In: 40 minutes
- Hands-On Time: 10-15 minutes
- Difficulty: easy, beginner-friendly
- Serves: 6
- One Pan Meal: Yes!
- Main Ingredients: chicken thighs, bell peppers, red onion, garlic, lime juice, and the best fajita seasoning recipe!
- Dietary Info: dairy-free and gluten-free
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Why You’ll Love Making This Recipe
- One pan meal = easy clean-up!
- Great for meal prep → bake it all ahead of time or cut and mix seasonings to use later.
- A super easy weeknight dinner that the whole family will love!
- Customizable for picky eaters – adjust the seasoning and toppings for serving.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – love these for chicken fajitas, but cutting chicken breasts into strips would also work (just may need to cook a little longer).
- Fajita Seasoning – easily make your own easy fajita seasoning with spices in the cabinet or buy a store-bought fajita seasoning packet.
- Bell Peppers – traditional fajita ingredient – use any color bell pepper!
- Rice of Choice – feel free to use Instant Pot jasmine rice, basmati rice, brown rice, or add even more flavor with easy cilantro lime rice or cilantro lime cauliflower rice.
How To Make Sheet Pan Chicken Fajita Bowls
Step 1 – Mix up the seasoning. Add most to a bowl with oil and lime juice.
Step 2 – Cut chicken thighs into strips and toss in the marinade.
Step 3 – Toss peppers and onion in some seasoning, oil, and garlic.
Step 4 – Place the chicken on top and bake for 15 minutes.
Stove Top Chicken Fajita Bowls
- Skip the sheet pan and bring a large skillet to a medium-high heat. Add a drizzle of olive oil and cook the strips of marinated chicken first. Cook until they reach an internal temperature of 162 degrees F. Remove from the pan and set aside.
- Return the skillet to a medium heat, add another drizzle of olive oil and then the bell peppers, onion, garlic, and the reserved tablespoon of fajita seasoning. Toss and cook to your desired crispness.
- Return the chicken (and any juices that settled on the plate) to the skillet and toss to combine.
- Build the bowls over your choice of rice with any desired toppings!
Best Ways To Serve A Chicken Fajita Bowl
The topping options for these delicious chicken fajita bowls are endless! Here are a few ideas to get you started:
- Rice Base: start with your rice of choice on the bottom (white rice, brown rice, cauliflower rice, or level up to cilantro lime rice).
- Fresh Toppings: diced avocado, cherry tomatoes, cilantro, or lime wedges for a squeeze of lime juice!
- Other Toppings: grilled sweet corn (cut off the cob), easy corn salsa, and cotija cheese.
- Sauces: everything is better with a sauce on top – cilantro lime sauce or sour cream.
Sheet Pan Chicken Fajita Bowl FAQs
How can I meal prep sheet pan chicken fajita bowls?
There are two options. Either mix up the seasoning (store in pantry) and cut the chicken & veggies – store separately in the fridge until ready to cook. OR bake the chicken and veggies in the oven and then store in individual airtight containers in the fridge. Reheat to serve over rice with desired toppings when ready to eat.
Can I use other protein options in this sheet pan chicken fajita bowl recipe?
Yes, shrimp would also be delicious in this sheet pan fajita recipe. Fully thaw shrimp, remove the shell and tail, and toss in the fajita seasoning mixture. Bake the fajita vegetables first for 7 minutes, then add the seasoned shrimp on top, and return to the oven for 8 more minutes.
Is it ok to put raw chicken and vegetables together on the sheet pan?
Yes, they will all cook together in the oven and as long as the chicken reaches a final internal temperature of 165 degrees F, after resting, it will be safe to eat.
Is there a way to make chicken fajita bowls in the slow cooker?
Yes, we have a delicious slow cooker chicken fajita recipe!
Other Sheet Pan Dinner Recipes You Might Like
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Make these quick and easy Sheet Pan Chicken Fajita Bowls for a flavor-packed, one pan dinner that is perfect for busy weeknights!
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs, about 5-6 chicken thighs
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 2-3 bell peppers, sliced (any color)
- ½ red onion, sliced
- 1 tablespoon garlic, minced
Rice + Toppings:
- cilantro lime rice, sub regular cooked rice
- cilantro lime sauce
- guacamole or avocado chunks
- grilled sweet corn
- easy corn salsa
- sour cream
- lime wedges
- cotija cheese, crumbled
- fresh cilantro, chopped
Instructions
- Prep: Preheat oven to 425℉. Cut 1 ¼ pounds boneless, skinless chicken thighs into ½ inch thick strips. Set aside.
- Make Seasoning: In a small bowl, add 3 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano leaves, ¼ teaspoon ground black pepper, and ⅛ teaspoon ground cayenne pepper. Mix to combine. Measure out 1 tablespoon of the seasoning and reserve for the veggies.
- Marinate Chicken: Add the remaining seasoning to a large bowl and mix with 3 tablespoons extra virgin olive oil and 2 tablespoons lime juice. Add the chicken strips to this marinade and toss to coat. Let marinate for 15 minutes.
- Season Veggies: While the chicken marinates, put the sliced peppers and red onion on a large rimmed sheet pan. Add 1 tablespoon garlic, 1 tablespoons extra virgin olive oil, and the reserved tablespoon of fajita seasoning to the pan. Toss it all together to combine.
- Bake: Add the marinated chicken strips to the sheet pan with the veggies and bake for 15 minutes or until the chicken strips reach an internal temperature of 162-165℉ (use a meat thermometer). Option to squeeze some fresh lime juice over the whole pan after it is done baking.
- Bowl Ingredients: Prep any rice bowl ingredients while the chicken and veggies bake.
- Serve: Build fajita bowls by adding some cilantro lime rice, chicken, fajita veggies, guacamole or avocado chunks, easy corn salsa, fresh cilantro, and some cilantro lime sauce on top.
Notes
- Chicken Breasts: feel free to use chicken breasts (cut into strips), but they may need to cook a few more minutes. Check the internal temp after 15 minutes and return to the oven, if needed until fully cooked.
- Fajita Seasoning: our simple fajita seasoning is so easy to make, but you could also use a store-bought fajita seasoning packet.
- Stove Top Chicken Fajita Bowls: skip the oven and bring a large skillet to a medium-high heat. Add a drizzle of olive oil and the marinated chicken strips. Cook for about 8-10 minutes (rotating occasionally) or until they reach an internal temperature of 165 degrees F. Remove from the pan and set aside on a plate. Bring the skillet back to a medium heat, add another drizzle of oil, and the peppers, onions, garlic, and reserved tablespoon of seasoning. Toss and cook until desired crispness. Return the chicken to the skillet with any juices on the plate. Toss to combine and serve in a bowl with rice and toppings!
- Storage: place in an airtight container in the fridge for 3-4 days. We recommend storing the meat & veggies, sauce, salsa, etc. each in a separate container to reheat easier the next day and to prevent sogginess.
- Next Level: we HAVE to give a shout out to this Cilantro Lime Sauce – it is just what you need to take this rice bowl to the next level. We use it on our Steak Fajitas Rice Bowl and everyone LOVES it! This corn salsa recipe is also amazing if you want to level up your grilled corn!
Calories 222kcal
Nutrition
Calories: 222kcal | Carbohydrates: 6g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 493mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1760IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 2mg
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B says
Another great recipe from your website that is approved by my entire family. Thank you!
Erin says
So happy to hear that!