Description
A quick and easy sheet pan recipe featuring juicy chicken fajitas served over fluffy rice with sautéed peppers and onions, perfect for a flavorful weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Add the sliced chicken breasts to the bowl and toss with 1 tablespoon of olive oil and the spice mixture until the chicken is evenly coated.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat all the vegetables evenly with the oil and spices.
Spread the chicken and vegetable mixture evenly on a large sheet pan in a single layer.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are baking, prepare the cooked white rice according to package instructions if not already cooked.
To assemble the rice bowls, divide the cooked rice evenly among four bowls.
Top each bowl of rice with the sheet pan chicken fajitas mixture.
Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes