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Sheet pan chicken fajita bowls are the no-fuss way to crush dinner. Bold flavor, minimal cleanup, and dinner’s done in under an hour.
Marinated chicken, roasted peppers, and beans all hit the same hot pan, then get piled onto greens with your favorite garnishes. It’s part salad, part taco night.
Here’s Why This Sheet Pan Fajita Recipe Works
One-pan magic: The chicken and veggies roast together, soaking up flavor and getting those crispy edges without babysitting a skillet.
Flavor-packed marinade: Lime juice, garlic, and spices turn basic chicken into fajita gold. Want to go the steak route instead? Our steak fajitas bring the same bold flavor.
Customizable toppings: Throw on avocado, cheese, jalapeños, whatever you’ve got in the fridge.
Meal prep hero: These bowls hold up like champs in the fridge. Just layer smart and keep dressing separate.
Craving more sheet pan dinners? Try my baked chicken and figs.
Recipe Tips
Slice chicken evenly: Keep the strips about ½ inch thick so they roast quickly and stay juicy.
Don’t skip the drain: Let excess marinade drip off the chicken before roasting. It helps everything brown instead of steam.
Oil in stages: Toss onions and peppers separately with oil so they roast evenly without crowding the pan.
Hot beans, always: Warm up the black beans before assembling the bowls—nobody wants cold beans with warm fajitas.
Switch up the protein: These bowls work just as well with steak, check out our tri tip fajitas for a bolder flavor.
Spicy Chicken Fajita Bowls
These sheet pan chicken fajita bowls punch way above their effort level. You get sizzling fajita flavor with half the work and barely any dishes. Pile on the toppings, make it your own, and keep it in rotation.
For something you can bake and forget, try our turkey burrito casserole. All the Tex-Mex vibes, no assembly line.
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Sheet Pan Chicken Fajita Bowl
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Ingredients
The Marinade:
- ½ cup fresh lime juice
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 garlic cloves, grated or minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Fajita Mix:
- 2 large boneless skinless chicken breasts, sliced diagonally into ½ inch strips
- 1 large onion, sliced thickly
- 2 bell peppers, red and green, deseeded and sliced
- 1 (15 ounce) can canned black beans, rinsed and drained
- Salad greens, of choice
For the Dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- Salt and pepper
Garnishes:
- Tortilla Chips
- Lime Wedges
- Cilantro sprigs
Instructions
Make the Marinade:
- In a large bowl, whisk together the marinade ingredients. Add the prepared chicken breast strips and toss to coat well. Refrigerate for 1 hour.
Roast the Chicken and Veggies:
- Preheat the oven to 425°F
- Add the sliced onions to a bowl and drizzle with oil. Transfer to a baking sheet. To the same bowl, add the bell peppers, drizzle with oil and add to the baking sheet.
- Remove the chicken from the marinade and drain briefly on a paper towel-lined plate. Place the chicken on the sheet pan. Transfer the sheet pan to the preheated oven and roast for 15 minutes. Remove from the oven and allow to cool slightly.
- While the pan is roasting, add the drained beans to a saucepan and reheat on medium-high.
To assemble the salad:
- Place the salad greens in the bottom of 4 serving bowls, divide the chicken and vegetables equally between the bowls. Spoon 1/2 cup of been onto each serving and garnish with lime wedges, tortilla chips and cilantro sprigs.
Notes
- This chicken fajita salad bowl can be garnished in so many delicious ways. Some examples are avocado slices, shredded cheese, sour cream, salsa, guacamole and pickled jalepeno peppers.
- Nutrition calculation accounts for 1 tablespoon of the dressing and does not include the marinade or garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A fuss free and delicious meal! I definitely need to give it a try too.
Thanks, Angie….I think you will like it1