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Easy Sheet Pan Chicken Fajita Bowls

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A quick and healthy 20-minute dinner featuring smoky, zesty chicken and veggies roasted on one sheet pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced into strips
  • 2 large bell peppers (any color), sliced into strips
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Cooked rice or cauliflower rice (for serving)
  • Fresh lime wedges (for serving)
  • Chopped fresh cilantro (for serving)
  • Optional toppings: sliced avocado, shredded cheese, sour cream, or salsa

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice the chicken breasts, bell peppers, and red onion into even strips about 1/2 inch thick.
  3. In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper flakes (if using), salt, and black pepper.
  4. Place chicken strips, bell peppers, and onion in a large mixing bowl. Drizzle with olive oil and sprinkle the seasoning mix on top. Toss thoroughly to coat evenly.
  5. Spread the chicken and veggies in a single layer on a large rimmed baking sheet or sheet pan, avoiding overcrowding.
  6. Bake for 18-20 minutes, flipping everything halfway through (around 10 minutes) to ensure even browning. Chicken is done when internal temperature reaches 165°F (74°C) and veggies are tender with slightly charred edges.
  7. While roasting, prepare cooked rice or cauliflower rice if serving with rice.
  8. Once out of the oven, squeeze fresh lime juice over the chicken and veggies, sprinkle with chopped cilantro, and serve over rice. Add optional toppings as desired.

Notes

For best results, slice chicken and veggies evenly to ensure uniform cooking. Flip halfway through roasting to get caramelized edges and prevent steaming. Marinate chicken in seasoning and olive oil for 15 minutes if time allows to boost flavor. Use foil or parchment paper on the sheet pan for easier cleanup. Adjust spice level by modifying crushed red pepper flakes. Leftovers can be refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: chicken fajita bowls, sheet pan dinner, healthy dinner, quick dinner, easy recipe, fajita seasoning, one pan meal

Find it online: https://sparklespoon.com/easy-sheet-pan-chicken-fajita-bowls-recipe-20-minute-healthy-dinner/