Customizable chicken fajita bowls are simple to make with a convenient sheet pan approach and are sure to become a favorite. Wholesome, economical, and perfect for meal prep.
If my nieces, Coco and Britt, look familiar, it may be from an earlier recipe, Tuna Pasta Salad. Fresh, filling, and endlessly adaptable, the recipe is a longtime family favorite, which Coco and Britt like to meal prep for their busy work weeks. The vibrant pasta salad (with a game-changing “secret” ingredient) is worth checking out if you haven’t already.
Coco and Britt were recently back in my kitchen to share a recipe we first made together last summer. My family is always thrilled when I make the following chicken fajita bowls, and Coco and Britt became instant fans.
Using a sheet pan to simultaneously cook seasoned chicken, bell peppers, and onions to tender perfection makes the fajita bowls extra easy. The bowls can then be customized to taste and are perfect for meal prep.
Not in the mood for bowls? You could absolutely enjoy the tender, seasoned chicken, roasted peppers, and onions right off the pan, with or without a side of rice or another grain of choice.
Coco graduated from college last May and started a full-time job in June. Britt is working and going to school to become a nurse. (They are also smart and fun and an absolute joy to spend time with!)
Given their busy schedules, they prioritize recipes that can be prepared in advance and reheated at the end of a long day. Or packable meals that travel well for lunch.
Coco and Britt also prioritize affordable and wholesome meals. They want to stretch their hard-earned dollars and eat healthy too. Coco commented that meals that are visually appealing with lots of color and variety make it easier to eat well. The saying, “We eat with our eyes” really is true.
Of course, taste is most important. And when we know there’s something delicious at the end, we’re more likely to cook. A reward for our kitchen efforts is a justified expectation.
A throwback photo to the first time Coco, Britt, and I cooked the chicken fajita bowls together.
The first time Coco and Britt came over to make the chicken fajita bowls, they were instant fans. The fajita bowls ranked worthy of the weekly meal plan and their enthusiasm has only grown over time.
The inherent flexibility of the bowls is helpful too. Coco isn’t a cheese fan, but Britt can add some to hers. Britt is a fan of sour cream while Coco adores the spicy crema.
The four-ingredient spicy crema is a condiment that my family reaches for regularly, by the way. It seems to go with everything. The easy extra is included in the recipe notes, although sriracha mayo, also noted, is an even speedier option for those who like the creamy zing.
Along with a variety of topping choices, you could opt for a rice or a greens-based bowl – or a combination bowl. The recipe may also be doubled using two sheet pans; in that case, the prep and cleanup is only incrementally more.
Taco seasoning serves as a spice rub for the chicken and is followed by a layer of salsa prior to baking. Britt isn’t a fan of salsa, but the first time we made this recipe, Coco convinced her to try it, that she could always scrape it off. She ending up liking it! (We use my homemade taco seasoning, but a store-bought packet will work well too.)
When done, the chicken can be sliced and everything can be added to bowls with rice (or greens), black beans, corn, and other toppings of choice.
Loaded with filling protein, colorful vegetables, and satisfying grains, the bowls are easy to prep ahead with this streamlined cooking process and place in these great pyrex storage containers. A flavorful, 4-ingredient sauce is the icing on the metaphorical cake, and a host of optional toppings provide fun factor and allow diners to customize to taste.
On the day we shot the video, Josh was without childcare at the last moment. So, he brought his kids, I called Evie (one of my other nieces who lives around the corner), she came to help and play with Josh’s kids, and it all worked out!
If you try this recipe, don’t forget to rate it and tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Sheet Pan Chicken Fajita BowlsPrep Time: 25 minutesCook Time: 25 minutesTotal Time: 50 minutesYield: 4 servings
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.
Options & Tips*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, 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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- 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
- 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.
*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, 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.