Sheet Pan Fajita Bowl (Printable)

Tender chicken and colorful vegetables roasted together and served over rice or cauliflower rice.

# What You'll Need:

→ Protein

01 - 1 pound 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 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional, for heat)

→ Base

15 - 2 cups cooked rice or cauliflower rice

→ Optional Toppings

16 - 1 avocado, sliced
17 - 1/2 cup fresh cilantro, chopped
18 - 1/2 cup salsa or pico de gallo
19 - 1/4 cup shredded cheese or dairy-free cheese
20 - 1/4 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 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 evenly coated.
04 - Spread seasoned chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast in preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with light charring.
06 - While fajita mixture roasts, prepare rice or cauliflower rice according to package directions.
07 - Divide cooked rice or cauliflower rice among four bowls. Top each with roasted chicken and fajita vegetables.
08 - Add desired optional toppings and squeeze of fresh lime juice before serving.

# Expert Suggestions:

01 -
  • It's genuinely faster than deciding what to order for delivery, and tastes infinitely better.
  • The vegetables get these gorgeous charred edges that taste like pure umami, not the sad steamed version from your microwave.
  • You can customize every single bowl—your way, their way, whoever's eating gets exactly what they want.
02 -
  • Don't crowd the pan—if everything's piled on top of each other, you'll steam it instead of roasting it, and the whole thing falls flat.
  • Stir halfway through not because some recipe told you to, but because the spots touching the pan brown faster, and you want those charred edges everywhere, not just in one corner.
03 -
  • Cut your chicken and vegetables on the thinner side—they cook faster and get more surface area for browning, which means more flavor concentration.
  • If you're cooking for people with different spice preferences, portion out their vegetables before mixing in the seasoning, then adjust the spice level for each batch individually.
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