Looking for a flavorful, easy, and customizable dinner? Try these Sheet Pan Chicken Fajita Rice Bowls! Imagine colorful bell peppers, tender chicken, and an explosion of zesty spices—all cooked in just 45 minutes on a single sheet pan.

Two bowls of chicken fajita and a glass of beer

It’s an easy recipe that’s ready in 45 minutes and can be prepared ahead of time, making it perfect for busy weeknights. Plus, it’s all baked together in one sheet pan, meaning it’s easy to clean up!

Serve it alongside a refreshing grapefruit margarita, topping it off with a mango salsa for a burst of flavor!

Why you’ll love this recipe

  • Quick prep: in just 45 minutes, you’ll have a mouthwatering meal ready to go.
  • Minimal cleanup: everything bakes on one sheet pan, so there’s less mess to deal with.
  • Customizable: top your bowl with your favorite toppings—the possibilities are endless!
  • Versatile sides: pair it with tortillas or quinoa for a complete and satisfying meal.

Ingredients & easy swaps

Here are some helpful notes about the ingredients for this recipe:

  • Brown rice is the base for your fajita bowls. Its nutty flavor and chewy texture complement the chicken and veggies perfectly. Swap brown rice for white rice, tortillas, or, for a protein boost, quinoa.
  • Seasoning: I created my own seasoning by mixing cumin, chili powder, paprika, coriander, garlic powder, onion powder, and salt. Short on time? Grab a pre-made fajita seasoning mix from the store.
  • Chicken breasts: boneless and skinless. Slicing it into thin strips ensures even cooking and maximum flavor absorption.
  • Bell peppers: mix up the colors of your bell peppers for a visually appealing bowl. Try red, green, and yellow peppers.
  • Onion: swap white onion for red onion to add a pop of color. For a more delicate onion flavor, use shallots instead.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

Topping suggestions

Get creative and make your bowl unique!

Here are some topping ideas:

  • Sour cream or opt for Greek yogurt as a tangy and protein-packed alternative.
  • Diced avocado or a dollop of guacamole.
  • Pico de gallo or salsa to add a burst of freshness.
  • Grated cheese: choose cheddar or Monterey Jack.

How to make sheet pan chicken fajitas

  1. To make these chicken fajita rice bowls, start by cooking the brown rice.
  2. While the rice is cooking, place the chicken and sliced veggies on a sheet pan, sprinkle with spices, drizzle with olive oil, toss to coat, and bake for 20 minutes.
  3. Divide the rice evenly between serving bowls, then add the chicken fajita, your favorite toppings, some chopped cilantro, and a squeeze of lime juice.
Step by step tutorial - collage

Slice your chicken and veggies about the same thickness to ensure everything is cooked at the same time.

Two bowls of chicken fajita

Storage and make-ahead tips

Make-ahead: preparing your bowls in advance. Simply assemble them, cover them up, and place them in the fridge—without adding the toppings just yet. When you’re ready to eat, warm them up in the microwave.

Leftovers: store them in the refrigerator for up to 3 days.

Two bowls of chicken fajita, a glass of beer and a lime wedge

Have you tried this chicken fajita recipe yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!

How To Make It: Sheet Pan Chicken Fajita Rice Bowls

(5 stars) 2 ratings
Sheet Pan Chicken Fajita Rice Bowls – A quick, simple and mouthwatering meal that makes great leftovers!


  • 1 cup (185 g) uncooked brown rice

For the seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

For the chicken fajita:

  • 1 lb. (450 g) boneless, skinless chicken breasts sliced into ¼-inch thick strips
  • 3 bell peppers seeds removed, cored and sliced into ¼- thick strips
  • 1 medium onion thinly sliced
  • 2 tablespoons extra virgin olive oil

Toppings (optional):

  • a dollop of sour cream
  • avocado diced

Garnish (optional):

  • lime wedges
  • fresh cilantro finely chopped


  • Cook the rice according to package instructions. It should take around 35/40 minutes.
  • Preheat the oven to 400°F (200°C). Lightly spray a large rimmed baking sheet with cooking spray.
  • Prepare the seasoning by stirring all the ingredients in a small bowl until well combined. Set aside.
  • Chicken Fajita: Spread the peppers and onion on a baking sheet, top with the chicken strips then sprinkle with seasoning, and drizzle with olive oil.
  • Toss until everything is coated and spread in an even layer, then bake in the preheated oven, stirring half way through, until the vegetables are cooked and the chicken is golden brown (about 20 minutes).
  • Assemble the bowls: divide the rice evenly between 4 serving bowls, add the chicken fajita and the toppings you prefer.
  • Finish with a squeeze of fresh lime juice, chopped cilantro, and serve.
  • Enjoy!


Calories: 375 kcal, Carbohydrates: 42 g, Protein: 28 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 56 mg, Sodium: 672 mg, Fiber: 5 g, Sugar: 4.9 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!