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Sheet Pan Chicken Fajita Bowls - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the fajita chicken and veggies:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into thin strips
  • 3 bell peppers (mixed colors), sliced into strips
  • 1 large red onion, sliced into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 to 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • Juice of 1 lime, plus extra wedges for serving
  • For the bowls:
  • 3 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn (frozen and thawed or canned and drained)
  • 1 avocado, sliced or cubed
  • Fresh cilantro, chopped
  • Salsa or pico de gallo
  • Sour cream or Greek yogurt
  • Shredded cheese (optional)
  • Hot sauce (optional)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easier cleanup.
  2. Prep the chicken and veg: Thinly slice the chicken. Cut peppers into strips and the onion into wedges. Pat the chicken dry with paper towels so it browns better.
  3. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  4. Season everything: On the sheet pan, toss chicken, peppers, and onion with olive oil and the spice blend. Spread into an even layer, leaving space so they roast instead of steam.
  5. Roast: Bake for 18–22 minutes, stirring halfway, until the chicken is cooked through and the edges of the peppers start to char slightly.
  6. Add lime: Squeeze fresh lime juice over the hot chicken and veggies. Toss to coat for a bright, fresh finish.
  7. Warm the sides: While the pan roasts, heat the rice, black beans, and corn. Season the beans and corn with a pinch of salt, pepper, and a squeeze of lime if you like.
  8. Assemble bowls: Start with a base of rice. Add a generous scoop of the fajita chicken and veggies. Top with black beans, corn, avocado, cilantro, salsa, and a dollop of sour cream or Greek yogurt. Finish with cheese or hot sauce if you want.
  9. Taste and adjust: Add a pinch of salt, an extra squeeze of lime, or more salsa. Small tweaks make a big difference.