Easy 5-Ingredient Sheet Pan Fajita Chicken Bowls
A quick and easy sheet pan recipe featuring seasoned chicken breasts and colorful bell peppers roasted together for a flavorful, wholesome dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 3 medium bell peppers (red, green, and yellow), sliced into strips
- 1 large yellow or white onion, sliced into wedges
- 2 tablespoons fajita seasoning blend (store-bought or homemade)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the chicken breasts into 1/2 inch wide strips. Slice the bell peppers into similar-sized strips and cut the onion into wedges.
- In a mixing bowl, combine chicken strips, bell peppers, and onions. Drizzle with olive oil and sprinkle fajita seasoning evenly. Toss until all pieces are well coated.
- Spread the mixture in a single layer on a rimmed sheet pan, leaving space between pieces to avoid steaming.
- Roast in the oven for 20-25 minutes, stirring or shaking gently after 15 minutes to promote even cooking. Chicken should reach an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Serve over cooked rice or cauliflower rice, topped with optional garnishes like fresh lime juice, chopped cilantro, or sliced avocado.
Notes
Cut chicken and veggies uniformly for even cooking. Do not overcrowd the pan to avoid steaming. Toss halfway through roasting for better caramelization. Let chicken rest after cooking for juicier meat. Use fresh fajita seasoning for best flavor. Can substitute chicken thighs for juicier meat or tofu for vegetarian option.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Fat: 12
- Carbohydrates: 15
- Protein: 35
Keywords: sheet pan, fajita chicken, quick dinner, easy recipe, 5 ingredients, healthy, weeknight meal