Sheet Pan Chicken Fajita Bowls
Using a sheet pan to cook the chicken, peppers, and onions to tender perfection makes these crowd-pleasing fajita bowls extra easy. The bowls can be customized to taste and are perfect for meal prep too.
Ingredients
- 3 medium chicken breasts (~6-8 ounces each)
- 2 bell peppers, any color or a combination, seeded and sliced
- 1 small red or yellow onion, peeled and sliced
- 2 tablespoons (28ml) olive oil
- 1 tablespoon taco seasoning (store-bought or homemade)
- ¼ teaspoon each kosher salt and fresh black pepper
- ¼ - ⅓ cup salsa*
- 1 cup uncooked rice, brown or white** (we love this oven method)
- 1 (14.5-oz) can black beans, rinsed and drained
- 1 cup (4.5oz/127g) corn, thawed if frozen***
- ½ cup (2oz) shredded cheddar or Mexican blend cheese****
- Dressing options: Spicy Crema (recipe in notes), Cilantro Lime Crema, sriracha mayo, or sour cream; guacamole; additional salsa; lime wedges
- Optional toppings: shredded cheddar or Mexican blend cheese; chopped fresh cilantro; avocado; crumbled tortilla chips; sliced jalapeños; pickled onions
Instructions
- Preheat the oven to 400℉ and line a baking sheet with foil or parchment paper for easy cleanup.
- Place the peppers and onions on the baking sheet and drizzle with the oil. Sprinkle with the salt and pepper and toss to evenly coat. Spread into an even layer around the pan, leaving room in the center for the chicken.
- Place the chicken in the center of the baking sheet and sprinkle the taco seasoning evenly over both sides. Top each chicken breast with salsa – I use about 1½ tablespoons per breast.
- Bake for 20-25 minutes, depending on thickness of the chicken, or until the internal temperature reaches 160℉. The peppers and onions will be tender and golden in spots. Let the chicken rest for 5 minutes, and then chop it or slice into strips.
- While the chicken is cooking, prepare the rice according to the package directions according to the variety chosen.
- Divide the rice among four bowls (or lidded containers if meal prepping). Top each with a quarter of the black beans, corn, cooked bell peppers, onions, and chicken. Drizzle with the crema, sprinkle cheese and/or other toppings of choice. If meal prepping, wait to add the tortilla chips and avocado/guacamole, if using, until ready to eat.
- The bowls will keep in the refrigerator for up to 5 days.
Video
Notes
*Use hot, medium, or mild salsa, as preferred. A thicker salsa will work better on the chicken. If thin, drain off some of the excess liquid. If you are a fan of salsa verde, you could try that instead of the red salsa.
**Three cups of pre-cooked rice or even cauliflower rice may be used. Alternatively, you can make a greens-based bowl by using chopped romaine, iceberg, or another crisp green in place of the rice. Or make a combination bowl by using both!
***If meal prepping and using frozen corn, you need not thaw it before assembling the bowls. If eating the bowls right away, you may warm the corn and beans or use them at room temperature, as preferred.
****For a dairy-free meal, you may omit the cheese. Conversely, cheese lovers may add more to taste.
A few more things...
• If you have two large chicken breasts that are especially thick, you may wish to slice them in half to create four thinner fillets. That way, you won’t need to add extra time and risk overcooking the vegetables.
• When eating, I like to chop everything up and mix it all together.
Spicy Crema Recipe: In a small bowl, mix together ¼ cup (60g) sour cream or plain Greek yogurt, ¼ cup (52g) mayonnaise, 2 tablespoons (30g) sriracha sauce (more or less to taste), 2 teaspoons (10ml) freshly squeezed lime juice, and ⅛ teaspoon salt. Cover and store in the refrigerator. The crema will keep for up to 2 weeks.
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