Name: Sheet Pan Chicken Fajita Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsp Mexican or Southwestern seasoning blend; 1½ tsp smoked paprika; 1 tsp cumin; ¼ tsp crushed red pepper; 1 tsp salt; ½ tsp pepper; ⅓ cup olive oil; 1 lb chicken breast, sliced crosswise; 1 red bell pepper, sliced; 1 medium red onion, sliced; cilantro lime rice; shredded lettuce; chopped tomatoes; shredded cheese; sliced avocado; sour cream; chopped cilantro

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Sheet Pan Chicken Fajita Bowls are a healthy one-pan wonder that take almost no time to prepare which makes them perfect for busy weeknights.

We love Mexican food at our house and fajitas have to be one of our favorites. That’s why I’m so excited about these sheet pan chicken fajita bowls.

They are so easy to make and clean up is a snap, especially if you line your sheet pan with parchment paper or aluminum foil. On top of being easy, they taste amazing and are a pretty healthy option for dinner.

Making the Sheet Pan Chicken Fajitas Low Carb

I like to use cilantro lime rice as the base of my bowls. But, if you wanted to keep the carbs down, you could build your bowls on top of a big bed of lettuce or cauliflower rice. When I use cauliflower rice, I like to toss it with lime juice and sprinkle it with some fresh, chopped cilantro.

If you’re not into bowls, you can serve these more traditionally with flour or corn tortillas. In the recipe, I listed my favorite toppings, but again, you can use whatever toppings are your favorite, it’s very flexible.

Short Cook Time for Busy Weeknights

From start to finish, the fajitas take just 45 minutes, of which 30 of those minutes are hands-off while the fajitas are roasting in the oven. That makes sheet pan fajita bowls a perfect solution for any night of the week.

These fajitas also reheat really well, so if your evening is really crazy, you can bake them earlier in the day. Then, when it’s dinnertime, just reheat the fajita mixture and assemble the bowls. Easy peasy.

While you’re at it, you can easily throw a second pan together to bake. That way you’re sure to have leftovers for a super quick lunch or dinner later in the week.

Substitutions for Sheet Pan Fajitas Bowls

I used chicken breast in this recipe, but boneless chicken thighs are also great.
Chili powder can be substituted if you don’t have any Mexican or southwest seasoning.
If you don’t have red bell peppers, green peppers work equally well.
Any variety of onion works with this recipe. I just happen to prefer red onion.
If you want a low carb version, go ahead and use cauliflower rice. Toss it with lime juice and chopped cilantro to add extra flavor. You can also pile the fajita mixture on top of a bed of shredded lettuce.
Guacamole is a tasty addition in place of plain avocado.

The bottom line is that toppings are very flexible. Use what you love!

More Sheet Pan Dinner Recipes

Yield: 4