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This yummy weeknight sheet pan chicken fajita rice bowl recipe combines two of my favorite dinner styles—the sheet pan meal and the bowl meal. Easy prep, fast clean-up, and delicious flavors piled on top of one another. All in just 30 minutes!
All the good dinner things happen with sheet pan chicken fajita bowls—spiced chicken, peppers, and onions roasting together until they’re sweet, smoky, and just the right amount of charred. Pile it over rice, load it up with whatever toppings you’re into, and call it dinner. And if you’re as bowl-obsessed as I am, you know it doesn’t stop here—there’s the healthy burrito bowl for your Tex-Mex moods, a healthy rice bowl with salmon when you’re feeling wholesome, a high-protein canned tuna bowl for “I have nothing in the fridge” nights, and my California roll rice bowl because sometimes you just want sushi without the effort or the price tag.
Table of Contents
Ingredients & Substitutions
Ingredients
- Chicken breast—I typically use boneless, skinless chicken breasts and cut them into strips, but you can use chicken tenderloins.
- Vegetables—Bell peppers and onions are a given since they always show up sizzlin’ next to that protein. You can use any color of pepper you want, and any onion you want. The corn is optional, but I love the pop of sweetness the kernels give
- Rice—Confession: I use those 90-second microwaveable packets of rice. The point of this recipe is ease and convenience, after all.
- Seasoning—The seasonings listed in this recipe give the essence of a good fajita seasoning. You could also use 1.5-2 tablespoons of homemade taco seasoning for a similar flavor.
Find the complete recipe with measurements below.
Swaps
- Grains—Other grains you could use include quinoa, farro, or forbidden rice (black rice). For a low-carb option, cauliflower rice works well.
- Protein—The fajita bowl concept works really well with my sheet pan shrimp fajitas! You could also use steak, but the bake time will depend on the cut and thickness, so plan accordingly. Onions and peppers typically need only about 8 minutes, but can go up to 25 minutes so you can still embrace that sheet pan meal vibe.
Step-by-Step: How to Make It
Step 1: Prepare the Chicken & Vegetables
Preheat the oven to 425º F.
Cut the chicken and bell peppers into strips, then place them into a large mixing bowl. Cut the onion into small wedges and add them to the bowl.
Step 2: Season Everything
Mix the seasonings together in a small bowl, then sprinkle them over the chicken and veggies. Using a microplane, grate the garlic over the bowl so you end up with a garlic paste (if you don’t have a microplane, just finely mince the garlic). Drizzle a generous amount of olive or avocado oil over it. Then add the juice of one lime and toss it well, until everything is evenly coated. (I find using my bare hands is the best way to go).
Step 3: Bake
Cover a baking sheet with parchment paper, then dump the chicken and veggies over it, spreading them all out into an even layer. Pop it in the oven for about 20 minutes or until the chicken reaches an internal temperature of 160-165º F.
Step 4: Prep Your Toppings
While the chicken and veggies roast, prep everything else. Cook the rice as per the directions on the packaging and cut up any fresh veggies you’re adding.
Tip: If you’re using an ear of corn, place it in the microwave (husk on) for 3 minutes. Remove it (using oven mitts), then cut the end off and squeeze. The cob should slide right out. You can either cut down the cob with a knife to release the kernels here, or pop it onto a grill pan for a few minutes to get that char flavor, then cut the kernels off.
Step 5: Assemble Your Chicken Fajita Bowls
Spoon some rice into a bowl, then top it with the seasoned chicken and veggies, followed by your desired toppings.
Topping Ideas
- Sliced avocado or a heaping spoonful of guacamole
- Cherry tomatoes
- Shredded cheese
- Ribboned baby spinach or lettuce
- Plain Greek yogurt or sour cream
- Fajita sauce, salsa, or hot sauce
- Corn
- Black beans
- Fresh herbs, like cilantro or parsley
Recipe Tips
Don’t overcrowd the pan—Try to spread the chicken, peppers, and onions out over the sheet pan as much as possible. Some of the contents touching is fine, but you don’t want to overcrowd the pan, as that will result in uneven cooking.
Marinate ahead of time—You can get steps 1 & 2 done in the morning if you want to make your dinner prep even simpler and quicker. Just cover the bowl with plastic wrap and pop it in the fridge. About 15 minutes before you plan to cook, take the bowl out and let it come to room temp.
Frequently Asked Questions
A fajita bowl is basically a fajita without the tortilla. You get a base of rice (white, brown, whatever you’ve got) topped with a smoky, seasoned protein, a mess of charred peppers and onions, and all the toppings you’d normally throw on a fajita.
A fajita bowl brings more emphasis to the seasoned meat, onions, and peppers. These are typically grilled, but this recipe brings the sheet pan meal to the equation for ease. A burrito bowl recipe has a bigger focus on rice and beans with other add-ins.
This is entirely up to your mood. Monterey Jack, Colby, Cheddar, a pre-shredded “Mexican blend” you bought in a rush—they all work! If you’re feeling authentic (or just fancy), go for Queso Oaxaca or crumble over some Queso Fresco.
Storage, Freezing & Reheating
- Leftovers can be stored in an airtight container and refrigerated for up to 4 days.
- To freeze, let the chicken and veggies cool completely. Transfer them to a freezer-friendly storage bag, push out all the air, and seal. Freeze for up to 3 months for the best quality.
- To reheat, pop leftovers in a microwave-safe dish and cook in 35-second increments until heated through. Transfer to a bowl with your favorite additions and enjoy!
Sheet Pan Chicken Fajita Bowl
Ingredients
- 2 cups cooked rice, Or grain of your choice
- 1-1.5 lbs skinless boneless chicken breasts, cut into strips (1/2-inch thick)
- 2 TBSP olive oil or avocado oil
- 2 bell peppers, gutted and cut into strips, I like using sweet peppers, like red, yellow, or orange. You can use green as well.
- 1 onion (red or yellow is best), cut into thin wedges
- 2 cloves of garlic, grated to a paste using a microplane OR finely minced
- 2 limes
- 1 TBSP chili powder
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp cracked black pepper
- 1/4 tsp Chipotle powder, Or 1/2 tsp smoked paprika
Topping Ideas
- Sliced avocado or guacamole
- Cherry tomatoes
- Shredded cheese
- Ribboned baby spinach
- Plain Greek yogurt or sour cream
- Fajita sauce or hot sauce
- Corn
- Black beans
- Fresh herbs, like cilantro or parsley
Instructions
- Preheat the oven to 425º F.
- Cut the chicken and bell peppers into strips and place them into a large mixing bowl. Cut the onion into thing wedges; add to the same mixing bowl.
- In a small bowl, whisk together 1 TBSP chili powder, 1 teaspoon sea salt, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 tsp black pepper, and 1/4 teaspoon chipotle powder. Sprinkle this blend over the chicken and veggies.
- Grate the garlic cloves over the bowl using a microplane so you end up with a garlic paste (or finely mince the garlic). Drizzle a generous amount of olive or avocado oil over it all, squeeze the juice of one lime into the bowl, and mix everything up thoroughly, making sure the chicken and veggies are evenly coated.
- Line a baking sheet with parchment paper, then dump the chicken and veggies over it. Spread it all out into an even layer. Place the baking sheet into the oven for about 20 minutes or until the chicken reaches an internal temperature of 160-165º F (you can use a meat thermometer to determine this).
- While the chicken and veggies are cooking, prep everything else. Cook the rice as per the directions on the packaging and cut up any fresh veggies you’re adding to your bowl. (See notes for corn on the cob prep, if using.)
- To serve, spoon about 1/2 cup of rice into a bowl, then top it with the seasoned chicken and veggies, followed by your desired toppings.
Notes
Nutrition
More Healthy Bowl Meals to Try
Chicken
Healthy Burrito Bowl Recipe
Fish and Seafood
Healthy Rice Bowl With Salmon
Pescatarian
California Roll Rice Bowls
Fish and Seafood
Totally revolutionized the way we make fajitas now! Easy prep, way less mess than pan frying, plus the chicken is more tender and the vegetables caramelize and sweeten in the oven. And the spices take it all to the next level! Honestly, the best fajita recipe hands down anywhere ever! Thank you Dana! ♥️
I’m so happy to hear this, Lana! I just love how easy sheet pan dinners are. I’ll have to come up with more.
So delicious! We are at the beach and used this as a cook-in night and we all loved it!
So happy to hear this, Darrylin! Cook-in nights on vacation can be such a pleasant and relaxing treat. So glad this recipe could be part of that. Enjoy the beach!
This recipe is so delicious and easy to make. Love this and will be making this often!