There’s something incredibly satisfying about a meal that delivers flavor, nutrition, and convenience. Sheet Pan Chicken Fajita Bowls are the perfect example of this trifecta. Ideal for busy weeknights, health-conscious individuals, or anyone who loves the vibrant flavors of Mexican cuisine, this recipe is a crowd-pleaser. Not only is it packed with colorful vegetables and lean protein, but it also requires minimal cleanup, making it a favorite among cooks who value efficiency in the kitchen. Whether cooking for one or feeding a family, these fajita bowls are customizable and sure to become a regular meal rotation.

Sheet Pan Chicken Fajita Bowls

Ingredients:

• 2 large chicken breasts, thinly sliced
• 3 bell peppers (red, yellow, green), sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups cooked brown rice or quinoa
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• 1 avocado, sliced (for serving)

Directions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Combine the sliced chicken breasts, bell peppers, and red onion in a large bowl.
3. Drizzle the olive oil over the chicken and vegetables, then sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss everything together until the chicken and vegetables are well-coated with the seasoning.
4. Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even cooking.
5. Bake in the oven for 20-25 minutes or until the chicken is cooked and the vegetables are tender and slightly charred.
6. While the fajita mixture is cooking, prepare your brown rice or quinoa according to the package instructions.
7. Once the chicken and vegetables are done, remove the baking sheet from the oven and let it cool slightly.
8. To assemble the fajita bowls, start with a brown rice or quinoa base, add a generous serving of the chicken fajita mixture, and top with fresh cilantro, avocado slices, and a squeeze of lime juice.

How to Prepare:

This recipe is all about simplicity and flavor. By slicing the chicken and vegetables thinly, they will cook quickly and evenly. The combination of spices creates a classic fajita seasoning that’s both aromatic and flavorful. Add your favorite toppings like sour cream, cheese, or salsa for an extra flavor when assembling the bowls.

Preparation Time:

• Prep: 15 minutes
• Cook: 25 minutes
• Total: 40 minutes

Servings: 4
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: Approximately 450 kcal per serving

Nutrition Facts:

Calories: 450 | Total Fat: 18g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 200mg | Total Carbohydrates: 40g | Dietary Fiber: 7g | Sugar: 5g | Protein: 30g

Kitchen Equipment Needed:

• Large baking sheet
• Parchment paper
• Large bowl
• Measuring spoons
• Knife
• Cutting board
• Mixing spoon or spatula

How to Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. The chicken and vegetables can also be enjoyed cold, making them a great option for meal prep.

Food or Drink Pairings:

Pair your Sheet Pan Chicken Fajita Bowls with a light beer, such as a lager or pilsner, or a refreshing glass of iced tea with a slice of lime. For a heartier beverage, a glass of red wine like a Zinfandel or Merlot complements the spices in the fajitas beautifully.

This Sheet Pan Chicken Fajita Bowls recipe is a testament to the beauty of simple, wholesome ingredients coming together to create a nourishing and delightful meal. It’s a versatile dish that can be adapted to suit your taste preferences and dietary needs, making it an excellent addition to your cooking repertoire. Bon appétit!