Cooking Lucid
Sheet Pan Chicken Fajita Bowls
Skip the tortillas for a lighter, yet equally flavorful meal! This sheet pan dinner features seasoned chicken and veggies roasted to perfection, served over fluffy rice.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Chicken and Veggies
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 packet fajita seasoning (or homemade blend)
- Juice of 1 lime
Step 2 — For Serving
- 4 cups cooked rice (white or brown)
- Optional toppings: salsa, sour cream, guacamole, shredded cheese, cilantro
Instructions
- 1
Preheat Oven & Prep
Preheat oven to 400°F (200°C). Slice the bell peppers and red onion into thin strips. Cut chicken breasts into 1-inch pieces.
- 2
Season Chicken and Veggies
In a large bowl, combine the chicken pieces, sliced peppers, and sliced onion. Drizzle with olive oil, sprinkle with fajita seasoning, and squeeze lime juice over everything. Toss well to ensure everything is evenly coated.
- 3
Arrange on Baking Sheet
Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Ensure ingredients are not overcrowded for even cooking.
- 4
Roast
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
- 5
Assemble Bowls
Spoon cooked rice into four bowls. Top generously with the roasted chicken and vegetable mixture. Add your favorite fajita toppings like salsa, guacamole, cheese, sour cream, and cilantro.
Nutrition per serving: 550 cal · 40g protein · 45g carbs · 22g fat · 8g fiber
