Sheet Pan Fajita Bowl (Printable)

Roasted chicken and vegetables served over rice with fresh toppings

# What You Need:

→ Protein

01 - 1 lb 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 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ½ teaspoon dried oregano
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Base

15 - 2 cups cooked rice or cauliflower rice

→ Optional Toppings

16 - 1 avocado, sliced
17 - ½ cup fresh cilantro, chopped
18 - ½ cup salsa or pico de gallo
19 - ¼ cup shredded cheese or dairy-free cheese
20 - ¼ 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 mixing bowl, combine chicken strips, sliced bell peppers, red onion, and zucchini.
03 - In a small bowl, whisk together olive oil and all fajita seasoning ingredients. Pour over 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 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
06 - While the fajita mixture roasts, prepare rice or cauliflower rice according to package instructions.
07 - Divide cooked rice or cauliflower rice among four bowls. Top each with roasted chicken and fajita vegetables.
08 - Add desired optional toppings and a squeeze of lime juice to each bowl before serving.

# Expert Suggestions:

01 -
  • Everything cooks together on one sheet pan, which means less cleanup and more time to actually enjoy your dinner.
  • The seasoning blend is flexible enough to adjust based on your mood, whether you want it mellow or fiery.
  • It's genuinely customizable—pile on toppings or keep it bare, use regular rice or cauliflower rice, add beans if you're hungry.
02 -
  • Stir the pan halfway through roasting or some pieces will cook faster than others—I learned this the hard way with blackened chicken edges and barely-cooked pepper in the same bite.
  • Don't skip the lime juice at the end; it's not optional decoration but a necessary element that wakes up every flavor on the plate.
03 -
  • Cut your chicken and vegetables roughly the same size so they cook evenly and finish at the same moment—uniformity actually matters here more than in many recipes.
  • If your sheet pan is crowded, the vegetables steam instead of roast; give them space to develop flavor and slight char, even if it means using two pans.
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