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–+ servings
Sheet Pan Chicken Fajita Bowls.
Erin Antoniak

Sheet Pan Chicken Fajita Bowls

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My sheet pan chicken fajitas are made with fajita veggies, seasoned chicken, and a dreamy homemade crema topping. Easy to make and perfect for meal prep, add this one-pan meal to your weekly meal rotation!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 bowls
Course: chicken, dinner, sheet pan
Cuisine: Mexican
Calories: 361
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lb chicken breasts sliced into strips against the grain
  • 3 bell peppers multicolor sliced into thin strips
  • 1 large yellow onion sliced thinly
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1.5 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups rice uncooked
  • toppings: guacamole pico de gallo, cilantro
Crema topping:
  • 1/2 cup 4% plain greek yogurt
  • 2 tbsp mayo
  • juice of 1 large lime
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 cup chopped cilantro

Method
 

  1. Preheat oven to 425F and spray a baking sheet with nonstick spray.
  2. In a large bowl, add sliced chicken, sliced peppers, and sliced onion. Add in garlic and olive oil and toss to coat.
  3. In a small bowl, combine chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, oregano, salt and pepper. Sprinkle on top of chicken mixture and toss to coat evenly.
  4. Pour chicken and pepper mixture on baking sheet and bake for 18-22 minutes or until chicken reads 160F.
  5. Prepare rice according to package.
  6. Mix together crema ingredients until all combined.
  7. Prepare bowls by layering rice, chicken and peppers, and toppings. Drizzle on crema mixture and top with extra cilantro.

Nutrition

Calories: 361kcalCarbohydrates: 44gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 57mgSodium: 593mgPotassium: 585mgFiber: 3gSugar: 3gVitamin A: 2371IUVitamin C: 60mgCalcium: 57mgIron: 2mg

Notes

🍳 Don't crowd the pan. For the best caramelization and slightly charred edges on your chicken and peppers, spread everything in a single layer with a little space between pieces. If needed, use two sheet pans — crowding causes steaming instead of roasting, and you'll miss out on all that delicious color and texture.
⏱️ Prep the crema and veggies ahead. The cilantro crema actually gets better as it sits, so you can make it up to 2 days in advance. You can also slice all the peppers, onion, and chicken the morning of (or the night before) and keep them in the fridge — then it's just toss, season, and bake when dinnertime rolls around.
🥡 Store components separately for best leftovers. Keep the chicken and veggies, rice, and crema in three separate airtight containers in the fridge (up to 3–4 days). Assembling right before eating keeps the rice from getting soggy and the crema from watering down the bowl.

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