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Bowl of black beans, roasted chicken, onions, red/green bell pepper and lime wedge

Sheet Pan Chicken Fajita Bowl

This easy Sheet Pan Chicken Fajita Bowl is a twist on Tex-Mex fajita.  Zesty marinated chicken strips, red and green bell peppers and thick-cut onion rings roasted on a sheet pan.  Served in a bowl with salad greens and a simple dressing rather than wrapped in a tortilla.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 366kcal
Author: Pat Nyswonger

Ingredients

The Marinade:

  • 1/2 cup fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 garlic cloves grated or minced
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Fajita Mix:

  • 2 large chicken breasts sliced diagonally into 1/2-inch strips
  • 1 large onion sliced thickly
  • 2 bell peppers red and green, deseeded and sliced
  • 1 can black beans rinsed and drained
  • Salad greens of choice

For the Dressing:

  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt/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

Serving: 1 | Calories: 366kcal | Carbohydrates: 23g | Protein: 27g | Fat: 18g | Saturated Fat: 3.4g | Polyunsaturated Fat: 33g | Cholesterol: 55mg | Sodium: 649mg | Fiber: 10g | Sugar: 9g