Chicken Fajita Bowls | Quick & Easy From-Scratch Sheet Pan Dinner

Add 1 pound of boneless, skinless chicken thighs to a bowl.

Pour in 2 tablespoons of olive oil to the chicken.

Add the juice of 1 lime to the bowl.

Sprinkle in 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of ground cumin, 1.5 teaspoons of chili powder, 0.25 teaspoon of garlic powder, 0.25 teaspoon of onion powder, and 0.25 teaspoon of paprika.

Mix the marinade with the chicken using your hands until well coated.

Cover the bowl and let the chicken marinate for at least 1 hour, or overnight for best flavor.

Preheat the oven to 400°F.

Slice the peppers into strips and add them to a baking dish.

Slice the onion into half moons and add it to the baking dish with the peppers.

Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper over the veggies and mix with hands to coat.

Spread the veggies out in the baking dish to avoid overcrowding.

Remove the marinated chicken from the bowl and place it on another baking sheet, ensuring to scoop up all the marinade.

Place both baking sheets in the preheated oven and bake for 20 to 25 minutes, checking periodically to stir the peppers and onions.

While the chicken and veggies are baking, prepare the jasmine rice by adding 1 cup of rice and 1.25 cups of water (or 1.5 cups for high elevation) to a pot.

Bring the pot to a boil over high heat, then reduce to low, cover, and set a timer for 10 minutes.

After 10 minutes, turn off the heat and let the rice sit for another 10 minutes.

Prepare toppings such as chipotle lime crema, chopped cilantro, lettuce, sliced cherry tomatoes, cheese, black olives, and lime wedges.

Once the chicken and veggies are done, slice the chicken and assemble the fajita bowls.

Equipment Needed

Spice Level: