Sheet Pan Chicken Fajita Bowls Recipe
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!
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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