Sheet Pan Chicken Fajita Bowl | CookOS

Sheet Pan Chicken Fajita Bowl

Name: Sheet Pan Chicken Fajita Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lbs chicken breast, sliced into strips; 1 red bell pepper, sliced; 1 orange bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; 1 jalapeño, sliced; 1 fresno chili, sliced; 2 tbsp olive oil; 1 packet chicken fajita seasoning; 1/4 cup fresh cilantro, chopped, plus more for garnish; 1 lime, juiced; 2 cups cooked rice, for serving; 1/2 cup guacamole, for serving; Tortilla chips, for serving; Lime wedges, for garnish

A colorful, one-pan sheet pan chicken fajita bowl combines seasoned sliced chicken, bell peppers, and onions baked together, then served over rice with fresh guacamole, cilantro, and tortilla chips for a complete Tex-Mex meal.

🌍Tex-Mex 🏷️Chicken fajitas 🏷️Fajita bowl 🏷️Sheet pan dinner 🏷️Weeknight meal Easy recipe

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thebarekitchenonTikTok

Total

40 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by thebarekitchen

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thebarekitchenonTikTok

Ingredients

1.5 lbs chicken breast, sliced into strips
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 jalapeño, slicedoptional
1 fresno chili, slicedoptional
2 tbsp olive oil
1 packet chicken fajita seasoning
1/4 cup fresh cilantro, chopped, plus more for garnish
1 lime, juiced
2 cups cooked rice, for serving
1/2 cup guacamole, for serving
Tortilla chips, for servingoptional
Lime wedges, for garnishoptional

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
On a large sheet pan, arrange the sliced chicken breast, bell peppers, red onion, jalapeño, and fresno chili.
2
Drizzle everything with olive oil and sprinkle generously with the chicken fajita seasoning packet.
3
Using tongs, toss all the ingredients together on the pan until the chicken and vegetables are evenly coated in oil and seasoning.
4
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5
Remove the pan from the oven and sprinkle with fresh chopped cilantro.
6
Squeeze the juice of one lime over the entire pan.
7
To serve, place a bed of cooked rice in a bowl and top with the chicken and vegetable mixture.
8
Add a large scoop of guacamole on top.
9
Garnish with more fresh cilantro, tortilla chips, and a lime wedge before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice chicken breasts evenly (about 1/4-inch thick) so they cook at the same rate and stay tender; thicker pieces may dry out.
Toss the chicken and vegetables with oil and seasoning, then spread in a single layer to ensure even browning and caramelization.
Add the lime juice after baking to brighten flavors; fresh cilantro and lime wedges should be added just before serving to maintain freshness.
If peppers and onions are thicker-cut, consider pre-roasting them for 5 minutes before adding raw chicken to ensure vegetables are tender.

Substitutions

Olive oil → avocado oil or coconut oil (for similar heat tolerance)
Chicken breast → chicken thighs (darker meat; slightly longer cooking time for doneness)
Red bell pepper → orange, yellow, or green bell peppers (no flavor change, visual variation)
Fresh cilantro → parsley or chives (if cilantro is unavailable or disliked)

Storage & make-ahead

Store cooled chicken and vegetables in an airtight container for up to 3 days; keep rice and toppings separate and reheat gently in a skillet or microwave.

Equipment

sheet pan (9x13 or larger) · meat thermometer (optional but recommended for doneness verification)

Common Questions

Can I prepare the chicken and vegetables ahead of time?

Yes, slice and season the chicken and vegetables up to 4 hours ahead; store in an airtight container and bake when ready to serve.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) at the thickest part; it will also no longer be pink and juices will run clear.

What can I use instead of bell peppers?

Zucchini, yellow squash, or poblano peppers work well; adjust cooking time if using thicker vegetables.

Can I substitute the rice?

Yes, cauliflower rice, quinoa, or black beans make good lower-carb or protein-rich alternatives.

How should I store leftover fajita bowl?

Store the cooled chicken and vegetable mixture separately from rice and toppings in airtight containers for up to 3 days; reheat gently on the stovetop or microwave.