Sheet Pan Chicken Fajita Bowls Recipe
Introduction
Sheet Pan Chicken Fajita Bowls are a flavorful and easy meal prep option perfect for busy weeknights. With perfectly charred chicken and vegetables roasted together, this dish delivers bold fajita flavors with minimal cleanup.
Ingredients
- 1 lb chicken breast
- 3 bell peppers, sliced
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 2 tablespoons fajita seasoning
- 1 lime, cut into wedges
- 1 avocado, sliced
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Season the chicken breasts and sliced bell peppers with fajita seasoning, ensuring everything is evenly coated.
- Step 2: Arrange the chicken and peppers in a single layer on a large sheet pan. Roast for about 20-25 minutes until the chicken is cooked through and has charred edges.
- Step 3: While the chicken and peppers roast, cook the rice according to package instructions.
- Step 4: Warm the black beans and corn together in a small pot over medium heat until heated through.
- Step 5: Once everything is ready, slice the chicken into strips. Build your bowls by layering rice, black beans, corn, roasted chicken, and peppers.
- Step 6: Top each bowl with fresh avocado slices and a squeeze of lime for a bright, fresh finish.
Tips & Variations
- For extra heat, add sliced jalapeños before roasting or sprinkle with chili flakes when serving.
- Swap rice for cauliflower rice to make this dish low-carb.
- Use a mix of red, yellow, and green bell peppers for a colorful presentation.
- Double the fajita seasoning for a bolder flavor if preferred.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to keep the chicken tender and the vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, but fresh bell peppers roast best for achieving those charred edges. If using frozen, thaw and pat dry to avoid excess moisture.
What can I substitute for chicken breast?
You can use chicken thighs for juicier meat or even tofu for a vegetarian option. Adjust cooking time accordingly.
PrintSheet Pan Chicken Fajita Bowls Recipe
Delicious and easy Sheet Pan Chicken Fajita Bowls featuring perfectly roasted chicken breasts, charred bell peppers, and warm black beans served over fluffy rice. This meal-prep friendly recipe offers bold fajita flavors with fresh lime and creamy avocado, making it a tasty, balanced dinner ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-American
Ingredients
Protein & Vegetables
- 1.5 lbs chicken breast
- 3 bell peppers (assorted colors), sliced
Pantry Staples
- 1 cup rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 2 tbsp fajita seasoning
Fresh Toppings
- 1 lime, cut into wedges
- 1 avocado, sliced
Instructions
- Season the chicken and veggies: In a large bowl, combine chicken breasts and sliced bell peppers. Sprinkle fajita seasoning evenly over both, tossing to coat thoroughly.
- Spread on a sheet pan: Arrange the seasoned chicken and bell peppers in a single layer on a rimmed sheet pan to allow even roasting and char.
- Roast at 425°F: Preheat the oven to 425°F (220°C) and roast the sheet pan for 20-25 minutes or until the chicken is cooked through and the edges of the peppers are nicely charred.
- Cook rice: While the chicken roasts, prepare rice according to package instructions, yielding fluffy and tender grains ready to serve as the base for the bowls.
- Heat beans and corn: In a small saucepan, gently warm the black beans and corn over medium heat until heated through.
- Build your bowls: Divide the cooked rice among four bowls. Top each with roasted chicken, bell peppers, warm black beans, and corn.
- Top with lime and avocado: Garnish each bowl with fresh lime wedges to squeeze over and slices of creamy avocado for added richness and freshness.
Notes
- For extra spice, add a dash of cayenne or chili powder to the fajita seasoning.
- Use leftover cooked rice to speed up meal prep.
- Swap bell peppers with other vegetables like onions or zucchini if desired.
- To keep chicken juicy, avoid overcooking and let it rest for a few minutes after roasting.
- Optional toppings: cilantro, sour cream, or shredded cheese for added flavor.
Keywords: Chicken Fajita Bowls, Sheet Pan Dinner, Meal Prep, Healthy Dinner, Mexican Inspired, One Pan, Easy Weeknight Meal
