In the bustling rhythm of modern life, we often find ourselves seeking meals that are both nourishing and simple to prepare. The Sheet-Pan Chicken Fajita Bowls I will share with you epitomize weeknight convenience without compromising flavor or nutrition. This recipe is perfect for busy families, health-conscious individuals, or anyone who loves the vibrant taste of Mexican cuisine with a homemade twist. It’s a one-pan wonder that combines the smokiness of fajitas with the heartiness of a rice bowl, all while offering a customizable experience for each diner. Whether you’re a seasoned home chef or a kitchen novice, these bowls will surely impress with their ease and versatility.

Recipe: Sheet-pan Chicken Fajita Bowls

Ingredients:

• Two 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
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: avocado slices, shredded cheese, sour cream, salsa

Directions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Combine sliced chicken breasts, bell peppers, and red onion in a large bowl.
3. Drizzle the mixture with olive oil and toss to coat evenly.
4. Sprinkle the chicken and veggies with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss again until everything is well-seasoned.
5. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
6. Bake in the oven for 20-25 minutes or until the chicken is cooked and the vegetables are tender and slightly charred.
7. While the fajita mix is baking, prepare the brown rice according to the package instructions if not already cooked.
8. In a separate bowl, mix the black beans and corn. Heat them if desired.
9. To assemble the bowls, divide brown rice among four serving bowls.
10. Top the rice with the baked chicken fajita, black beans, and corn.
11. Garnish with fresh cilantro and serve with lime wedges on the side.
12. Add toppings, such as avocado, cheese, sour cream, or salsa, as desired.

How to Prepare:

The key to making these Sheet-Pan Chicken Fajita Bowls is in the preparation. Start by slicing your chicken and vegetables uniformly to ensure even cooking. The seasoning blend can be adjusted to your taste, so feel free to add more or less spice. When assembling the bowls, consider your diners’ preferences, allowing them to customize their bowls with their favorite toppings.

Preparation Time:

• Prep: 15 minutes
• Cooking: 25 minutes
• Total Time: 40 minutes

Servings: 4
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: Approximately 500 kcal per serving

Nutrition Facts:

Calories: 500 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 500mg | Total Carbohydrates: 64g | Dietary Fiber: 10g | Sugar: 7g | Protein: 34g

Kitchen Equipment Needed:

• Large baking sheet
• Parchment paper
• Large bowl
• Cutting board
• Chef’s knife
• Measuring spoons
• Serving bowls

Storing Leftovers:

Leftover Sheet-Pan Chicken Fajita Bowls can be stored in an airtight container in the refrigerator for up to 3 days. Store components separately and assemble them just before reheating and serving for best results.

Food or Drink Pairings:

These bowls pair beautifully with a light and crisp white wine, such as a Sauvignon Blanc, or a cold beer, like a Corona with a lime wedge. For a non-alcoholic option, try a refreshing agua fresca or iced tea.

Following this recipe will yield a delicious and satisfying meal that brings the essence of fajitas to your dinner table with minimal fuss and maximum flavor. Enjoy the explosion of colors and tastes that these Sheet-Pan Chicken Fajita Bowls offer, and feel free to get creative with your toppings and sides!