Sheet Pan Fajita Bowl

My kitchen smelled like cumin and charred peppers the afternoon my neighbor dropped by unannounced, and instead of scrambling to order takeout, I threw together this sheet pan situation that somehow felt both effortless and impressive. There's something magical about roasting everything on one pan—the chicken gets golden, the vegetables caramelize at their edges, and the whole thing comes together in less time than it takes to decide what to watch. I've made it dozens of times since, each time tweaking the toppings based on what's in my fridge, and it never disappoints.

I'll never forget making this for my partner when they were exhausted from a long day—watching their face light up when they realized dinner was ready, seasoned perfectly, with all those charred vegetable edges they love, made me realize this recipe had become my secret weapon for turning an ordinary evening into something special.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g or 1 lb), cut into thin strips: Thighs stay juicier if you're not careful with timing, but breasts are leaner—I cut mine about the thickness of my pinky finger for even cooking.
• Bell peppers (2, any color), sliced: The mix of colors makes the bowl beautiful, but more importantly, each color brings a slightly different sweetness when roasted.
• Red onion (1 large), sliced: The red onion softens into something almost caramelized by the end, adding a subtle sweetness that balances the spices.
• Zucchini (1, sliced, optional): I add this when I want more vegetables and a lighter, fresher feel to the whole bowl.
• Olive oil (2 tablespoons): This is your carrier for all the spices and keeps everything from drying out in the oven.
• Chili powder (2 teaspoons): The backbone of the fajita flavor—don't skimp or use stale seasoning from the back of your cabinet.
• Ground cumin (1 teaspoon), smoked paprika (1 teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), dried oregano (½ teaspoon): Together these create that familiar fajita taste, with the smoked paprika adding a subtle depth.
• Salt (½ teaspoon), black pepper (¼ teaspoon), cayenne pepper (¼ teaspoon, optional): Taste as you season—you can always add more heat, but you can't take it back.
• Cooked rice or cauliflower rice (2 cups): The base that makes this a complete bowl—I've used both and each changes the feel of the dish in ways I love.
• Optional toppings (avocado, cilantro, salsa, cheese, sour cream, lime): These transform the bowl from simple to completely customizable based on who's eating and what they're craving.

Instructions

Heat your oven and prep your pan:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper—this keeps cleanup minimal and prevents sticking. You want the oven hot so everything roasts quickly and the vegetables get those charred edges.

Combine and coat everything:

In a large bowl, toss together your chicken strips, sliced peppers, red onion, and zucchini if using. In a smaller bowl, whisk the olive oil with all your spices, then pour this mixture over the vegetables and chicken, tossing until everything is evenly coated—this is where the magic starts.

Spread and roast:

Arrange everything in a single layer on your prepared baking sheet—don't overcrowd it or things will steam instead of roast. Pop it in the oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Prepare your base while everything roasts:

While the pan is in the oven, cook your rice or cauliflower rice according to package instructions so it's ready when you are. This timing trick means everything finishes at almost the same moment.

Assemble your bowls:

Divide the cooked rice or cauliflower rice among four bowls, then top each generously with the roasted chicken and fajita vegetables. Add whatever toppings are calling to you—a slice of avocado, a handful of fresh cilantro, a spoonful of salsa, and a squeeze of lime to finish.

Save

One evening my friend brought her picky eater over for dinner, and I set out all the toppings separately so they could build their own bowl. Watching that kiddo carefully arrange avocado slices and choose which color pepper they wanted most taught me that sometimes the best part of a meal isn't what you make—it's watching people make it their own.

Why This Becomes Your Go-To Dinner

There's a rhythm to sheet pan cooking that feels meditative in a kitchen that's usually chaotic—you do your prep, you season boldly, you slide it in the oven, and then you're free to breathe for twenty-five minutes. I've used this as my foundation for teaching people who say they can't cook, because honestly, if you can chop vegetables and mix spices, you've already won.

Making It Your Own

The beautiful part about this bowl is that it adapts to whatever you have and whoever's eating. On nights when I'm vegetarian, I use thick slices of portobello mushrooms or extra-firm tofu instead of chicken, and the roasting method stays exactly the same. I've added black beans for extra protein and earthiness, stirred in corn for sweetness, and even thrown in some diced jalapeños when I wanted more heat—the spice blend and roasting technique are flexible enough to handle nearly any vegetable combination you dream up.

Serving Suggestions and Variations

Sometimes I serve this as a wrap by laying out warm tortillas on the side, letting people fill their own, which turns dinner into a small interactive moment instead of just plating. Other times I add black beans or corn for extra texture, or I'll scoop everything into a crispy tortilla shell and call it a taco salad. The toppings are where your personality comes through—I've seen people go minimalist with just lime and cilantro, and I've seen others build towers of avocado and cheese, and both versions are equally right.

• For a lighter version, use cauliflower rice and skip the cheese and sour cream toppings without losing any satisfaction.
• Pair this with a cold Mexican lager or crisp Sauvignon Blanc if you're in the mood for something to drink alongside.
• Leftovers keep beautifully in the fridge for up to three days, though I'd store the rice and roasted vegetables separately so toppings stay fresh.

Save

This sheet pan fajita bowl has become the meal I return to when I want something that tastes intentional but feels effortless, something that feeds four people and makes my kitchen smell incredible without keeping me tied to the stove. It's become the dinner I make for people I love, and somehow that simple fact makes it taste even better.

Recipe FAQs

→ Can I make this bowl vegetarian?

Replace the chicken with portobello mushroom strips or extra-firm tofu. Both absorb the fajita seasoning beautifully and provide satisfying texture. Roast for the same time, checking that vegetables reach your desired tenderness.

→ What vegetables work best in fajita bowls?

Bell peppers, red onion, and zucchini are classic choices. You can also add poblano peppers for mild heat, sliced corn kernels for sweetness, or butternut squash in fall months. Avoid watery vegetables like tomatoes that can make the sheet pan soggy.

→ How do I store and reheat leftovers?

Store components separately in airtight containers for up to 4 days. Keep the roasted chicken and vegetables together, and store the rice separately. Reheat in a 350°F oven for 10-15 minutes or microwave until steaming hot. The flavors actually develop more depth overnight.

→ Can I use store-bought fajita seasoning?

Absolutely—use about 3 tablespoons of your favorite store-bought blend. However, the homemade version uses common pantry spices and lets you control the salt and heat levels. Adjust the cayenne pepper based on your spice preference.

→ What protein alternatives can I use?

Skirt steak or flank steak sliced thin works beautifully. Shrimp cook faster—add them halfway through roasting. For other poultry, try boneless chicken thighs which stay extra juicy during high-heat roasting. Even ground beef seasoned with the same spices makes a delicious variation.

→ Is cauliflower rice really as good as regular rice?

Cauliflower rice offers a lighter, lower-carb base with a mild flavor that lets the fajita seasoning shine. It won't provide the same fluffy texture as white rice but absorbs the pan juices beautifully. Many people enjoy the combination of textures and flavors.