Chicken Fajita Bowls

Easy chicken fajita bowls made on one sheet pan with seasoned chicken, roasted peppers, onions, and corn served over rice. Ready in 20 minutes with 28 grams of protein per bowl.

Print Recipe Save This Recipe

Prep Time 10

Cook Time 15

Marinate (optional) 30

Total Time 25

Servings: 4 bowls

Course: Dinner, Lunch, Main Course

Cuisine: American, Mexican, Southwestern

Calories: 355

Ingredients Equipment Method Notes

Ingredients

1 lb boneless skinless chicken breast sliced thin, about 1/4 inch thick
3 tbsp fajita seasoning homemade or store-bought, check sodium if using store-bought
1 tbsp olive oil
2 limes juiced, about 3 tbsp juice
1 red onion sliced thin
2 bell peppers any color, sliced thin
1 cup corn fresh, frozen, or canned
2 cups cooked white rice or brown rice, quinoa, or cauliflower rice
1 cup pico de gallo or chopped cherry tomatoes with lime juice and salt
0.25 cup fresh cilantro chopped
1 lime cut into wedges for serving

Equipment

Large rimmed baking sheet
Oven with broil setting
Chef knife and cutting board
Large mixing bowl

Method

Slice the chicken breast thin, about 1/4 inch thick. Combine with sliced red onion and bell peppers in a large bowl. Add olive oil, lime juice, and fajita seasoning and toss until evenly coated. Marinate for up to 30 minutes if time allows. Skip marinating if you are short on time.
Preheat the oven to 400 degrees F. Spray a large rimmed baking sheet with cooking spray or line with foil. Spread the chicken and vegetables in a single even layer. Do not overcrowd the pan.
Bake for 10 to 12 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender-crisp. Check the thickest piece of chicken before removing the pan.
Switch the oven to broil. Add the corn to the baking sheet. Broil for 2 to 3 minutes, watching closely, until the corn is lightly charred and the chicken edges are crisp.
Divide cooked rice between four bowls. Top with the fajita chicken, peppers, onions, and corn. Add pico de gallo, fresh cilantro, and a squeeze of lime. Add any additional toppings and serve immediately.

Notes

Chicken can be swapped for boneless thighs, sliced steak, shrimp (reduce oven time to 5 to 7 minutes), or firm tofu. For homemade fajita seasoning combine 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper. Corn can be swapped for black beans or pinto beans. Recipe is gluten-free as written. Check store-bought seasoning labels to confirm. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Add fresh toppings after reheating only.