Description
These sheet pan chicken fajita bowls are packed with smoky spices, tender chicken, colorful peppers, and fluffy rice. Finished with a creamy cilantro lime sauce, they make an easy and flavorful weeknight meal.
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
- Guacamole, for topping
- Pico de gallo, for topping
- Cilantro, for 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
Instructions
- Preheat oven to 425°F and spray a baking sheet with nonstick spray.
- In a large bowl, combine sliced chicken, bell peppers, onion, garlic, and olive oil. Toss until evenly coated.
- In a small bowl, mix together chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne powder, oregano, salt, and pepper. Sprinkle over the chicken mixture and toss well.
- Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Bake for 18 to 22 minutes, or until the chicken reaches 160°F internally.
- Meanwhile, cook the rice according to package instructions.
- In a small bowl, stir together Greek yogurt, mayo, lime juice, garlic, salt, onion powder, and chopped cilantro to make the crema.
- Assemble bowls with rice, chicken fajita mixture, and desired toppings. Drizzle with cilantro lime crema and garnish with extra cilantro.
Notes
- Swap chicken breasts for chicken thighs for extra flavor and tenderness.
- Brown rice or cauliflower rice can be used instead of white rice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The crema can be made ahead and refrigerated for up to 3 days.
- Add sliced jalapeños or hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 95 mg
