Sheet Pan Chicken Fajita Bowl
This yummy 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.
Servings: 4 people
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
If you're adding corn from a cob, place the cob into the microwave (husk on) and cook for 3 minutes. Using oven mitts, remove the cob. Cut the end off and squeeze—the cob should slide right out. You can cut down the cob with a knife to release the kernels now, or pop it onto a grill pan for a few minutes to get that char flavor, and then cut the kernels off.
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 35g | Protein: 48g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Fiber: 4g | Sugar: 5g
