Sheet Pan Tex-Mex Chicken Fajita Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy chicken breasts roasted with bell peppers, onions, and fajita spices served over cilantro-lime rice for a quick Tex-Mex meal. This mexican-inspired sheet pan ready in about 40 minutes pairs sliced into strips large onion, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into strips boneless skinless chicken breasts
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 1, sliced into strips large onion
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• for serving, optional sour cream
• for serving, optional sliced avocado

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb chicken breast strips, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced onion, and 3 tbsp olive oil.
2. Step 2: Add 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything thoroughly to coat the chicken and vegetables evenly.
3. Step 3: Spread the mixture in a single layer on a rimmed baking sheet and roast for 20-25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.
4. Step 4: While the chicken roasts, cook 1 cup long grain white rice according to package instructions. Once cooked, fluff rice with a fork and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro.
5. Step 5: To serve, divide cilantro-lime rice between 4 bowls and top with the roasted chicken and vegetables. Garnish with sour cream and sliced avocado if desired.