Sheet Pan Fajita Bowl

Bring the vibrant, sizzling flavors of a classic Mexican kitchen to your home with this effortless Sheet Pan Fajita Bowl. This recipe streamlines the cooking process by roasting tender chicken strips and colorful bell peppers together, creating a healthy and satisfying meal with minimal cleanup. It is a perfect solution for busy weeknights when you want a dinner that is both nutritious and packed with bold seasoning.

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The beauty of this dish lies in its versatility and simplicity. By roasting the chicken and vegetables at a high temperature, you achieve a delightful char that enhances the natural sweetness of the peppers and onions. Whether you are meal prepping for the week or serving a family of four, these bowls are sure to become a staple in your rotation.

Ingredients

• 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into thin strips
• 2 bell peppers (any color), sliced
• 1 large red onion, sliced
• 1 zucchini, sliced (optional)
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)
• 2 cups cooked rice or cauliflower rice
• Optional toppings: avocado, fresh cilantro, salsa or pico de gallo, shredded cheese, sour cream, and lime wedges

Instructions

Step 1

Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, combine the chicken strips, sliced bell peppers, red onion, and zucchini.

Step 3

In a small bowl, mix together the olive oil and all fajita seasoning ingredients. Pour over the chicken and vegetables. Toss until everything is evenly coated.

Step 4

Spread the chicken and vegetables in a single layer on the prepared baking sheet.

Step 5

Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.

Step 6

While the fajita mixture is roasting, prepare rice or cauliflower rice according to package instructions.

Step 7

Divide the cooked rice or cauliflower rice among four bowls. Top each with the roasted chicken and fajita vegetables.

Step 8

Add your choice of optional toppings and a squeeze of lime juice before serving.

Zusatztipps für die Zubereitung

To ensure even cooking, make sure the chicken and vegetables are spread out in a single layer without overcrowding the pan. Stirring halfway through the roasting process is essential to get those perfectly tender and charred edges on the vegetables.

Varianten und Anpassungen

For a vegetarian version, you can replace the chicken with strips of portobello mushrooms or extra-firm tofu. You can also add black beans or corn to the mix for extra texture and nutritional value. For a different serving style, swap the rice for warm tortillas to create traditional fajita wraps.

Serviervorschläge

Serve your fajita bowls with a generous amount of fresh toppings like sliced avocado, salsa, and a dollop of sour cream. For the best experience, pair this meal with a light Mexican lager or a crisp Sauvignon Blanc to complement the smoky spices.

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This Sheet Pan Fajita Bowl is a testament to how simple ingredients and a single pan can create a feast full of depth and character. Enjoy a nutritious dinner that fits perfectly into a healthy lifestyle without sacrificing any of the classic Tex-Mex flavors you love.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Replace the chicken with portobello mushroom strips or extra-firm tofu cut into similar-sized pieces. Both absorb the fajita seasoning beautifully and provide satisfying texture.

→ How do I store leftovers?

Store the roasted chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Keep the rice and toppings separate. Reheat in the oven at 180°C (350°F) for 10-15 minutes or in the microwave until warmed through.

→ Can I meal prep this bowl?

Yes, this is excellent for meal prep. Cook a batch on Sunday and portion into containers with your chosen base. Add fresh toppings like avocado and cilantro just before eating for the best texture and flavor.

→ What other vegetables work well?

Beyond bell peppers and onions, try adding corn kernels, black beans, or sliced mushrooms during the last 10 minutes of roasting. These add extra nutrition and delicious Tex-Mex flair to your bowl.

→ Is this suitable for gluten-free diets?

Yes, when served over cauliflower rice and without optional toppings containing gluten, this bowl is naturally gluten-free. Always check your seasoning blends to ensure they're certified gluten-free if you have celiac disease or severe sensitivity.

→ Can I adjust the spice level?

Certainly. Reduce or omit the cayenne pepper for a milder version, or add extra chili powder and a pinch of cayenne if you prefer more heat. You can also serve with hot sauce on the side for individual customization.