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Easy Sheet Pan Fajita Bowls Recipe with Chicken Peppers Onions

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A quick and easy sheet pan fajita bowl recipe featuring juicy chicken, colorful bell peppers, and onions roasted to perfection with a smoky, tangy spice blend. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 3 large bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow or sweet onion, sliced into half-moons
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne)
  • Salt and pepper to taste
  • Juice of 1 lime
  • A handful of fresh cilantro, chopped (optional)
  • About 2 cups cooked rice or cauliflower rice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice 1.5 pounds of boneless, skinless chicken breasts into thin strips about ½ inch thick.
  3. Core and slice 3 bell peppers into strips about ½ inch wide. Peel and slice 1 large yellow onion into thin half-moons.
  4. In a large mixing bowl, combine the chicken strips, bell peppers, and onion slices. Drizzle with 2 tablespoons olive oil and sprinkle 2 tablespoons fajita seasoning evenly over everything. Add salt and pepper to taste. Mix until well coated.
  5. Spread the chicken and veggie mixture in a single layer on a rimmed baking sheet, avoiding overcrowding.
  6. Roast in the preheated oven for about 20 minutes. Halfway through (around 10 minutes), stir and flip the chicken and veggies to promote even browning.
  7. Check for doneness: chicken should reach an internal temperature of 165°F (74°C) and veggies should be tender and slightly caramelized. Roast an additional 3-5 minutes if needed.
  8. While roasting, cook about 2 cups of rice or cauliflower rice according to package instructions.
  9. Divide the cooked rice into serving bowls. Top evenly with the roasted chicken, peppers, and onions.
  10. Squeeze fresh lime juice over each bowl and sprinkle with chopped cilantro for a fresh finish.

Notes

Slice chicken and vegetables thinly and evenly for quick, even cooking. Avoid overcrowding the pan to prevent steaming. If chicken isn’t browning enough, broil for the last 2 minutes while watching closely. Let chicken rest 5 minutes after roasting to lock in moisture. Use homemade fajita seasoning to control salt levels. Variations include swapping chicken for steak, shrimp, or tofu, and using different veggies or spice levels.

Nutrition

Keywords: sheet pan fajita bowls, chicken fajitas, easy dinner, one pan meal, bell peppers, onions, quick recipe, weeknight dinner

Find it online: https://rowanrecipes.com/easy-sheet-pan-fajita-bowls-recipe-with-chicken-peppers-onions/