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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These sheet pan chicken fajita bowls are packed with flavor and require minimal prep! The chicken is marinated with olive oil, chili powder, paprika, cumin, oregano, salt, pepper, and lime juice, giving it a bold and zesty kick. Roasted onions and bell peppers add a sweet and smoky touch, while the rice cooked with sazón brings a savory depth. Finish with your favorite toppings like cheese, cilantro, or sour cream for a customizable meal that's...
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Preheat oven to 400°F.
Combine chicken with olive oil, chili powder, paprika, cumin, oregano, salt, pepper, and lime juice in a large bowl. Cover and refrigerate while prepping other ingredients.
Place onion and bell peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
Boil water in a small pot and mix in rice along with the sazón packet. Cook rice according to package directions.
Add marinated chicken to the baking sheet and toss with peppers and onions. Spread evenly onto the pan.
Bake for 10-15 minutes until chicken is cooked through and vegetables are tender.
Top with cheese, cilantro, sour cream, or any other toppings of choice.
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You can substitute chicken breasts with chicken thighs for a juicier texture.
Use a variety of bell pepper colors for a visually appealing dish.
If you prefer spicier fajitas, add a pinch of cayenne pepper to the marinade.
Can I use pre-cooked rice?
Yes, you can use pre-cooked rice and mix it with the sazón seasoning for added flavor.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F and is no longer pink inside.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with tofu or additional vegetables like zucchini or mushrooms.
What are some topping ideas?
Popular toppings include shredded cheese, chopped cilantro, sour cream, avocado slices, and salsa.
Can I meal prep this dish?
Absolutely! Store the cooked chicken, vegetables, and rice separately in airtight containers for up to 4 days.
