Sheet Pan Chicken Fajita Bowls

$- 1 lb boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup cooked quinoa or rice (for serving) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) The spice mix in this dish gives it a vibrant taste. Each spice has a role. - Chili powder adds heat and depth. - Cumin brings a warm, earthy flavor. - Smoked paprika adds a hint of smokiness. - Garlic powder gives a savory touch. Together, they create a bold, exciting flavor profile. Adjust spice amounts to fit your taste. You can serve this dish in many ways. Here are some ideas: - Serve over a bed of cooked quinoa or rice for a hearty meal. - Top with fresh cilantro for brightness. - Squeeze lime over the bowls for a zesty kick. - Pair with a side of avocado or black beans for extra nutrition. These simple touches will elevate your sheet pan chicken fajita bowls. Enjoy! Start by gathering all your ingredients. You need: - 1 lb boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup cooked quinoa or rice (for serving) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup easy. In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle 3 tablespoons of olive oil over the chicken and veggies. Add 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Toss everything well until the chicken and vegetables are coated with the spices and oil. Spread them evenly on the baking sheet in a single layer. Bake for 20-25 minutes. The chicken must reach an internal temperature of 165°F. The vegetables should be tender and slightly caramelized. While the chicken and veggies bake, cook your quinoa or rice according to the package instructions. After you take the sheet pan out of the oven, let it cool for a few minutes. Serve the chicken and vegetables over a bed of quinoa or rice in bowls. Garnish with fresh cilantro. Add lime wedges on the side for squeezing over the bowls. Enjoy your colorful and tasty meal! To get perfectly cooked chicken, slice it thin. This helps it cook faster and evenly. Make sure your oven is preheated to 400°F. Cook the chicken until it reaches 165°F inside. Use a meat thermometer for the best results. Let the chicken rest for a few minutes after baking. This keeps it juicy. You can add more flavor by mixing in other veggies. Consider corn, zucchini, or black beans. These add color and taste to your dish. For spice lovers, add jalapeños or cayenne pepper. Fresh herbs like parsley or basil can also boost flavor. Squeeze lime juice over the top for a bright finish. Use a large, rimmed baking sheet to fit all your ingredients. Line it with parchment paper for easy cleanup. Spread your chicken and veggies out in a single layer. This helps them cook evenly and get some nice caramelization. Don’t overcrowd the pan; this keeps things crisp. Check on them halfway through cooking to stir or rearrange if needed. {{image_2}} You can easily make a vegetarian version of these fajita bowls. Instead of chicken, use black beans or chickpeas. They add protein and fiber. Simply toss the beans with the same spices. You can also add more colorful veggies, like zucchini or corn. This makes the dish vibrant and tasty. If you want to switch up the protein, try using shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu is great for a plant-based meal. Just marinate the tofu in the spice mix before baking. This way, it soaks up all the yummy flavors. While quinoa or rice is a great base, you can try other grains. Consider using farro or barley for a nutty taste. They add texture and depth to your meal. Cauliflower rice is a low-carb option if you want something lighter. Each grain brings its own flair to the dish. After your meal, let the chicken fajita bowls cool down. Place leftover food in an airtight container. You can store it in the fridge for up to three days. This keeps the flavors fresh and the food safe. If you plan to eat it later, store the chicken and veggies separate from the grain. This prevents sogginess. When you’re ready to enjoy your leftovers, reheat them in the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use the microwave. Just heat in short bursts, stirring in between, to avoid hot spots. If you want to save your fajita bowls for a long time, freezing is a great option. Let the chicken and veggies cool completely before freezing. Place them in a freezer-safe container or bag. Squeeze out any air to prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen chicken. However, it’s best to thaw the chicken first. Cooking frozen chicken may lead to uneven cooking. If you must use it frozen, increase the baking time. Make sure to check the internal temperature to reach 165°F. You can use several substitutes for quinoa or rice. Try couscous, farro, or even cauliflower rice. Each option brings a different texture. Make sure to cook it according to package directions before serving. Check the chicken's internal temperature with a meat thermometer. It should read 165°F. The chicken should also be white, not pink, in the center. Cut into a piece to ensure it’s cooked through. If it looks juicy and firm, you’re good to go! This article covered key ingredients and easy steps to make a tasty dish. You learned how to prep your ingredients and cook chicken perfectly. I also shared tips on storing leftovers and exploring variations like vegetarian options. Cooking can be fun and rewarding. Use these methods to create your own delicious meals. Enjoy sharing your tasty results with friends and family!$

Sheet Pan Chicken Fajita Bowls

Enjoy a burst of flavor with these Sizzling Sheet Pan Chicken Fajita Bowls! This easy recipe combines tender chicken and colorful bell peppers, all infused with delicious spices and served over a bed of quinoa or rice for a wholesome meal. Perfect for busy weeknights, these bowls are both healthy and satisfying. Click to discover the full recipe and elevate your dinner game! #ChickenFajitas #SheetPanDinner #HealthyRecipes #EasyMeals

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup cooked quinoa or rice (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine sliced chicken, bell peppers, and onion.

Drizzle olive oil over the mixture and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

Toss everything together until the chicken and vegetables are well coated with the spices and oil.

Spread the chicken and vegetables evenly on the prepared baking sheet in a single layer.

Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

While the chicken and vegetables bake, prepare your quinoa or rice according to package directions.

Once cooked, remove the sheet pan from the oven and let it cool for a few minutes.

Serve the chicken and vegetables over a bed of quinoa or rice in bowls.

Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the bowls.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings