Sheet Pan Chicken Fajita Bowls!

Slice the two bell peppers and one onion into thin slices, about 1/4 inch thick.

Place the sliced peppers and onions on a rimmed baking sheet lined with parchment paper or foil for easy cleanup.

Add 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the veggies and toss to coat evenly.

Spread the veggies into an even layer around the pan, leaving room in the center for the chicken.

Place three chicken breasts in the center of the baking sheet and sprinkle 1 tablespoon of taco seasoning evenly over both sides of the chicken.

Top each chicken breast with 1 and 1/2 tablespoons of salsa.

Bake in a 400°F oven for 20 to 25 minutes, depending on the thickness of the chicken, or until the internal temperature reaches 160°F.

Let the chicken rest for 5 minutes, then chop or slice it into strips.

While the chicken is cooking, prepare rice (brown or white) according to package directions.

Divide the cooked rice among four bowls or meal prep containers.

Top each bowl with 1/4 of a can of black beans, 1/4 cup of corn, the roasted bell peppers and onions, and the sliced chicken.

Add spicy crema (or sour cream or more salsa) on top, and optionally add avocado and crumbled tortilla chips.

Equipment Needed

Spice Level:

Dietary