Easy Chicken Fajita Bowls (From-Scratch Sheet Pan Method)

Ingredients You’ll Need for the Chicken Fajita Bowls

This recipe uses simple, real ingredients to create bold flavor with minimal effort. Everything is easy to find and perfect for a from-scratch dinner.

For the Chicken

These juicy, flavorful chicken thighs are marinated with pantry spices and fresh lime juice:

• 1 lb chicken thighs (boneless, skinless)
• 2 Tbsp olive oil
• Juice of 1 lime
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp ground cumin
• 1½ tsp chili powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp paprika

Tip: Marinate the chicken for at least 1 hour, or up to overnight, for best flavor.

For the Roasted Peppers & Onions

Colorful roasted veggies add sweetness and texture to each bite.

• 2 bell peppers (any color), sliced into thin strips
• 2 yellow or sweet onions, sliced into thin half-moons
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the Jasmine Rice

Light and fluffy, jasmine rice is the perfect base for your fajita bowls.

• 1 cup jasmine rice
• 1¼ cups water

Optional Toppings

Customize your bowl with your favorite toppings for a restaurant-style finish:

• Black olives
• Chopped tomatoes
• Fresh cilantro
• Sour cream
• Salsa
• Shredded cheese
• Homemade Pomegranate Guacamole
• Homemade Queso
• Chipotle crema (use my homemade version for even more flavor!)

Step-by-Step Instructions

These fajita bowls come together quickly with just a little prep and two sheet pans. Here’s how to do it:

1. Marinate the Chicken

In a medium bowl or zip-top bag, combine the chicken thighs with olive oil, lime juice, and all the spices. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Preheat the Oven

When you’re ready to cook, preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or foil for easy cleanup.

3. Prepare the Vegetables

Slice your bell peppers into thin strips and onions into half-moon slices. Place them on one of the prepared baking sheets. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

4. Roast Chicken and Vegetables

Place the marinated chicken thighs on the second sheet pan. Put both pans in the oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F) and the veggies are tender and slightly caramelized.

Optional: Broil the last 2–3 minutes to get extra char on the veggies or crispy edges on the chicken.

5. Cook the Jasmine Rice

While the chicken and veggies roast, make the rice:

1. Add 1 cup jasmine rice and 1¼ cups water to a medium saucepan.
2. Turn the heat to high and bring to a boil, uncovered.
3. Once boiling, reduce heat to low, cover with a lid, and simmer for 10 minutes.
4. After 10 minutes, turn off the heat but leave the lid on. Let it sit for another 10 minutes to steam.
5. Fluff with a fork before serving.

6. Assemble Your Fajita Bowls

Start with a scoop of jasmine rice, then layer on the roasted chicken and veggies. Add your favorite toppings — we love a spoonful of chipotle crema, fresh cilantro, pomegranate guacamole, and a sprinkle of cheese. Serve warm and enjoy!