Chicken Fajita Bowl
This Chicken Fajita Bowl is the weeknight dinner I keep coming back to because it's genuinely easy and packed with flavor. You get smoky, seasoned chicken with tender roasted peppers and onions — all built on a base of fluffy rice with black beans and cheese on top. One sheet pan, one seasoning packet, and about 30 minutes is all it takes to get this on the table.
Ingredients
- 1 pound Chicken breasts, cut into thin strips
- 3 Bell peppers, cut into strips (red, orange, and yellow)
- 1 Onion, peeled and sliced into strips
- 2 tablespoons Olive oil
- 1.25 ounce Fajita seasoning
- 3 cups Cooked rice
- 1 cup Black beans, drained and rinsed
- ⅔ cup Shredded cheese
- Sour cream, for garnish
Instructions
- Preheat the oven to 400°F.
- Using a chef's knife and cutting board, cut the chicken breasts into thin strips.
- Cut the bell peppers and onion into thin strips on the cutting board.
- Place the chicken strips, bell pepper strips, and onion strips into a large mixing bowl.
- Drizzle the olive oil over the chicken and vegetables in the bowl.
- Sprinkle the fajita seasoning packet over the chicken and vegetables.
- Using a silicone spatula, toss the chicken and vegetables until evenly coated with the olive oil and fajita seasoning.
- Line a sheet pan with parchment paper.
- Transfer the seasoned chicken and vegetables onto the prepared sheet pan and spread into an even layer.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165℉ and the vegetables are tender.
- Divide the cooked rice evenly between 4 serving bowls.
- Top each bowl with an equal portion of the baked chicken and vegetables.
- Add the black beans evenly over the top of the chicken and vegetables in each bowl.
- Sprinkle the shredded cheese evenly over the contents of each bowl.
- Top each bowl with a dollop of sour cream and serve immediately.
Christina's Notes
- Single layer: Spread the chicken and vegetables in one even layer on the sheet pan so they roast properly and don't steam.
- Check doneness: Always use an instant-read thermometer to confirm the chicken reaches an internal temperature of 165°F before serving.
- Dry the chicken: Pat the chicken strips dry with a paper towel before tossing with seasoning so the coating sticks and browns well.
- Store smart: Keep the chicken and vegetables in a separate airtight container from the rice and toppings — everything stays fresher for up to 4 days in the fridge.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com