Sheet Pan Fajita Bowls

This post may contain affiliate links. If you make a purchase through one of my links, I may receive a small commission at no cost to you.

Get ready for a fiesta in your mouth! Slice up some bell peppers, onions, and chicken breast, toss them with fajita seasoning, and spread everything on a sheet pan. While it roasts for 20 minutes, warm up some black beans and rice. Serve with fresh avocado, lime wedges, and a dollop of sour cream. It's like Chipotle came to your house, but better!

⏱️ Total Time: 35 minutes

🔨 Difficulty Level: 2/5

👥 Serves: 4

Image Source: Foodiesfeed

Ingredients

For the Fajitas:

• 1½ pounds chicken breast, sliced into ½-inch strips

• 3 bell peppers (mix of colors), sliced

• 2 large onions, sliced

• 3 tablespoons olive oil

• 2 tablespoons fajita seasoning

• 1 lime

For the Bowls:

• 2 cups cooked rice

• 1 can black beans, drained and rinsed

• 2 avocados, sliced

• Sour cream

• Fresh cilantro

• Lime wedges

• Hot sauce (optional)

Equipment Needed

• Large sheet pan

• Cutting board

• Sharp knife

• Large bowl for mixing

• Aluminum foil (optional)

Instructions

1. Preheat oven to 425°F (220°C).

2. Slice chicken and vegetables into similar-sized strips.

3. In a large bowl, toss chicken and vegetables with oil and fajita seasoning.

4. Spread mixture evenly on sheet pan (don't overcrowd).

5. Roast for 20-25 minutes, stirring halfway through.

6. Meanwhile, prepare rice and heat black beans.

7. Squeeze lime over cooked fajita mixture.

8. Assemble bowls: rice, beans, fajita mixture, avocado, sour cream, cilantro.

Pro Tips

• Slice chicken while slightly frozen for easier cutting

• Line sheet pan with foil for easier cleanup

• Cut vegetables same size as chicken for even cooking

• Make extra for meal prep - keeps well for 3 days

• Warm tortillas can be added to make traditional fajitas

---

More Recipes