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Easy Sheet Pan Fajita Bowls with Zesty Cilantro Lime Rice

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A quick and easy sheet pan fajita bowl recipe featuring juicy chicken, roasted bell peppers, and zesty cilantro lime rice, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, sliced into thin strips (about 1 lb / 450g)
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 medium red onion, sliced into thin wedges
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup long-grain white rice (about 185g)
  • 2 cups water or low-sodium chicken broth (480ml)
  • Zest and juice of 1 large lime
  • 1/4 cup fresh cilantro, finely chopped (about 15g)
  • 1 tbsp butter or olive oil (optional)
  • Salt, to taste
  • Optional toppings: avocado slices or guacamole, sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), fresh jalapeño slices, fresh lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. Slice the chicken breasts into thin, even strips about ½ inch wide (1.3 cm). Slice the bell peppers into similar-sized strips and cut the red onion into thin wedges.
  3. In a large mixing bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add olive oil and stir until it forms a paste-like consistency.
  4. Add the sliced chicken, bell peppers, and onion to the bowl with the seasoning mix. Toss everything together until all pieces are coated well.
  5. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding.
  6. Place the sheet pan in the oven and roast for 18–22 minutes, stirring halfway through. Chicken should reach 165°F (74°C) and vegetables should be tender with some charred edges.
  7. While the chicken and veggies roast, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups (480ml) of water or broth to a boil. Add the rice and a pinch of salt, cover, and reduce heat to low. Simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes.
  8. Fluff the cooked rice with a fork. Add lime zest, lime juice, chopped cilantro, and butter or olive oil, then gently stir to combine. Adjust salt to taste.
  9. Spoon a generous serving of cilantro lime rice into bowls. Top with the roasted chicken and veggies. Add optional toppings like avocado slices, sour cream, shredded cheese, jalapeños, and lime wedges.
  10. Serve immediately while chicken is juicy and rice is zesty.

Notes

For best results, slice chicken and vegetables uniformly to ensure even cooking. Stir halfway through roasting to prevent sticking and promote even caramelization. Rinse rice until water runs clear to keep it fluffy. Add cilantro and lime juice after cooking rice to preserve freshness. Marinate chicken briefly in lime juice and olive oil for extra juiciness if desired. Avoid overcrowding the sheet pan to prevent steaming.

Nutrition

Keywords: sheet pan fajita bowls, cilantro lime rice, easy fajita recipe, chicken fajitas, one pan meal, quick dinner, healthy fajitas, gluten-free fajitas

Find it online: https://fizzlefork.com/easy-sheet-pan-fajita-bowls-with-zesty-cilantro-lime-rice-recipe/