Name: Chicken Fajitas Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb chicken breasts (cut into thin strips); 3 bell peppers (cut into strips (we used red, orange and yellow)); 1 onion (peeled and sliced into strips); 2 tbsp olive oil; 1.25 oz Fajita seasoning packet (can use more if you want a more bold flavor); 3 cups prepared rice; 1 cup black beans (drained and rinsed); ⅔ cup shredded cheese; sour cream (to top)

These Chicken Fajitas Bowls are an easy Mexican-inspired dinner bowl recipe made with juicy seasoned chicken, colorful bell peppers, onions, fluffy rice, black beans, cheese, and sour cream. Cooked in a sheet pan and ready in no time!

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I love making these chicken fajita bowls whenever I need a quick dinner that everyone in my family will actually eat. They’re great for weeknight meals, meal prep lunches, or even casual weekend dinners with friends.

Everyone can customize their own bowl with their favorite toppings. The difference of this in this Sheet Pan Chicken Fajitas recipe is this one is served in a bowl with rice.

How to Make Chicken Fajitas Bowls

Ingredients you’ll need for this recipe

1 lb chicken breasts, cut into thin strips
3 bell peppers, cut into strips (we used red, orange and yellow)
1 onion, peeled and sliced into strips
2 tbsp olive oil
1.25 oz Fajita seasoning packet (can use more if you want a more bold flavor)
3 cups prepared rice
1 cup black beans, drained and rinsed
⅔ cup shredded cheese
sour cream, to top

Chicken Fajitas Bowl Process Ingredients

Step-by-Step Guide

1. Preheat the oven to 400 degrees.

2. Cut the veggies and chicken into thin strips. Add them to a bowl with the olive oil and seasonings and toss well to coat.

3. Line a large baking sheet with parchment paper and dump the ingredients from the bowl onto it, and spread into an even layer.

4. Bake for 25 minutes, until the chicken is done and the veggies are tender.

5. Assemble the bowls by diving the rice between 4 bowls, then top with the chicken and veggies fajitas, then black beans, cheese and sour cream.

Serve & Enjoy!

Important Recipe Notes

Slice the chicken and vegetables into similar-sized strips so they cook evenly.
Toss the chicken and veggies well with the olive oil and fajita seasoning to evenly coat every piece.
Spread everything into a single layer on the sheet pan. Overcrowding the pan can cause the vegetables to steam instead of roast.
Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
If your vegetables start to brown too quickly, give everything a quick stir halfway through baking.
Warm the rice before assembling the bowls for the best texture and flavor.
Drain and rinse the black beans to remove excess sodium and improve their taste.
Add your favorite toppings like sliced avocado, pico de gallo, fresh cilantro, jalapeños, or lime wedges for extra flavor.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days, making this recipe great for meal prep.
Store the sour cream separately and add it just before serving to keep the bowls fresh.

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

1 lb chicken breasts cut into thin strips
3 bell peppers cut into strips (we used red, orange and yellow)
1 onion peeled and sliced into strips
2 tbsp olive oil
1.25 oz Fajita seasoning packet can use more if you want a more bold flavor
3 cups prepared rice
1 cup black beans drained and rinsed
⅔ cup shredded cheese
sour cream to top

Instructions

Preheat the oven to 400 degrees.
Cut the veggies and chicken into thin strips. Add them to a bowl with the olive oil and seasonings and toss well to coat.
Line a large baking sheet with parchment paper and dump the ingredients from the bowl onto it, and spread into an even layer.
Bake for 25 minutes, until the chicken is done and the veggies are tender.
Assemble the bowls by diving the rice between 4 bowls, then top with the chicken and veggies fajitas, then black beans, cheese and sour cream.

Servings: 4

Calories: 620kcal

Author: carlycampbell