Easy Sheet-Pan Chicken Fajita Bowls: 15-Minute Healthy Dinner
A quick and healthy weeknight dinner featuring roasted chicken breasts and bell peppers seasoned with fajita spices, served as a customizable bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
- Boneless, skinless chicken breasts
- Bell peppers (red, yellow, green)
- Large yellow onion
- Avocado oil or olive oil
- Cumin
- Chili powder
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Limes
- Fresh cilantro
- Optional: Jalapeños, corn kernels
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken breasts dry and slice into 1-inch strips.
- Chop bell peppers into 1-inch pieces and slice onion into half-moons.
- Combine chicken and vegetables in a large mixing bowl.
- Mix spices: 1 tbsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
- Drizzle 2 tablespoons of oil over the chicken and vegetables, then sprinkle with the spice mix. Toss to coat evenly.
- Arrange the mixture in a single layer on a rimmed baking sheet.
- Roast for 15-20 minutes, stirring halfway through, until chicken reaches 165°F and vegetables are tender with charred edges.
- Remove from oven, squeeze fresh lime juice over the top, garnish with cilantro, and serve.
Notes
Pat chicken dry before seasoning to ensure browning. Do not overcrowd the pan to avoid steaming. Roasting at 425°F is ideal for caramelization without burning spices. Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 275
- Sugar: 8
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 4
- Protein: 25
Keywords: chicken fajita bowls, sheet pan dinner, healthy weeknight dinner, gluten-free, dairy-free, meal prep