These delicious Chicken Fajita Bowls are an easy dinner and such a fun twist on traditional fajitas! Sheet pan fajita-seasoned chicken and veggies served on a bed of cilantro lime rice with a black bean pico de gallo. Add a creamy avocado spread and your favorite toppings!
As a dietitian, one thing I get asked for all the time is easy dinner recipes! And I could eat a bowl style healthy meal any night of the week. It took a few tries to get the seasonings for this one right, but when I did it quickly became my new go-to weeknight dinner so I couldn't wait to share it with you!
It's a balanced meal with juicy chicken, fluffy rice, and a homemade salsa that has tons of flavor. And the best part about these chicken bowls is that everyone can customize them to their liking - a healthy dinner the whole family will love.
Don't be intimidated by the ingredient list. It's an easy meal to make and a lot of the components are optional. You can serve it with your own favorite side dishes - this is just my favorite way to make it!
If you like this recipe, you may also enjoy my Southwest Chicken Rice Bowls, Turkey Taco Bowls, or Unstuffed Peppers Skillet.
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Key Ingredient Notes and Substitutions
This Chicken Fajita Rice Bowl recipe is made with simple ingredients. Here's some ingredient notes, but be sure to check the printable recipe card for the full recipe.
Sheet Pan Chicken and Vegetable Ingredients
- Chicken - I use boneless skinless chicken breasts for this recipe, but chicken thighs work too, I just find them harder to cut raw. Chicken is a high quality lean protein and also provides important nutrients including iron and vitamin B6.
- Bell Peppers - I use a combination of fresh colorful bell peppers! Green bell peppers, red bell peppers, yellow bell peppers, or orange peppers all work!
- Onion - you can use red onion or yellow onion for this recipe. I typically use red.
- Spice Blend - make your own homemade fajita seasoning mix with chili powder, cumin, paprika, smoked paprika, oregano, garlic powder, onion powder, kosher salt, and black pepper. If you're in a time pinch, you can use a fajita seasoning packet or taco seasoning packet instead.
- Fresh Lime Juice - I suggest using fresh lime rather than bottled for the chicken fajita marinade. It really impacts the flavor! Lemon juice can be used as a substitution.
- Fresh Cilantro - fresh cilantro adds a ton of fresh flavor and also some antioxidants. Feel free to substitute with parsley if you don't like cilantro.
- Extra-Virgin Olive Oil - you'll coat everything in olive oil before cooking it. This helps retain moisture and adds flavor! You can use avocado oil instead if you prefer.
Black Bean Pico de Gallo Ingredients
- Fresh Tomatoes - I use Roma tomatoes, a type of plum tomatoes. They tend to have more "meat" meaning they have less juice and seeds so they hold together better in recipes like this. With that said, any variety of tomatoes works!
- Red Onions - red onion adds crunch and sweetness. A white onion works here too!
- Jalapeno - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno peppers. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno! You can use poblano peppers if you prefer.
- Black Beans - black beans is a perfect addition and it's what takes this pico de gallo style of salsa from basic to special! They have an earthy flavor and pair perfectly with the tomatoes and onion. Nutritionally, they provide plant protein and are a good source of fiber for a healthy gut.
- Fresh Cilantro - fresh cilantro adds zest and amps up the flavor. If you're one of those people for whom cilantro tastes like soap or you're just not a fan of cilantro, just take it out or replace it with fresh parsley.
- Fresh Lime Juice - Fresh squeezed lime juice brightens up the flavor of this dish. You can substitute with lemon juice if you prefer.
- Garlic Powder - I prefer using garlic powder instead of fresh garlic here because it's a bit more concentrated and a little goes a long way.
- Kosher Salt & Black Pepper - a little bit of salt and pepper ties the flavors together!
Cilantro Lime Rice Ingredients
- Rice - I like to use jasmine rice because it cooks quickly. It's also fluffy and slightly sticky. You can use whatever your favorite rice is! Brown rice will provide more fiber and cauliflower rice works for a low carb option.
- Cilantro - chopped cilantro adds fresh flavor.
- Fresh Limes - fresh lime juice adds moisture and a zesty flavor. It also provides some vitamin C! While you're at it, feel free to add lime zest too.
- Garlic Powder - an easy way to add more flavor. Feel free to use fresh minced garlic cloves if you prefer.
- Kosher Salt & Black Pepper - to tie everything together.
- Optional - a drizzle of extra virgin olive oil to help everything combine.
Avocado Mash Ingredients
- Avocado - for best results, use a ripe avocado that you can easily mash! Avocado adds heart healthy fatty acids to these healthy chicken fajita bowls.
- Lemon Juice - or lime juice to add a bit of tang.
- Greek Yogurt - this is an easy way to stretch an avocado because it adds volume while also adding protein and even more flavor. Feel free to use sour cream instead.
- Kosher Salt - just a pinch of salt to tie it all together.
How to Make Chicken Fajita Bowls
Below are the instructions for how to make this chicken fajita bowl recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips. Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes.
- Step 2: Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Step 3: Add the chicken to the baking sheet and spread everything in a single layer. You may need to use 2 sheet pans. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven. Top with cilantro and squeeze of lime.
- Step 4: Get started on the rice. Rinse the rice under cool water in a fine mesh strainer to get rid of some of the excess starch. Then cook the rinsed rice according to the instructions on the package. Let it cool for 1-2 minutes and add the cilantro, fresh lime juice, salt, and pepper to the cooked rice.
5. Step 5: While everything cooks, make the black bean salsa by chopping the roma tomatoes, red onion, jalapeno and fresh cilantro. Drain and rinse a can of black beans. Add everything to a bowl with the lime juice, garlic powder, salt, and pepper.
6. Step 6: Make the avocado mash by using a fork to mash the avocado in a small bowl. Then add the Greek yogurt, lemon juice, and kosher salt. Mix to combine.
Step 7: Assemble your bowls by adding the chicken, veggies, black bean salsa, and avocado mixture to a bed of rice.
Hint: The trick to this recipe is timing! While your oven preheats, you can also be boiing the water for your rice and prepping your chicken and vegetables. Then while the chicken, veggies, and rice cook you can be making the black bean salsa and avocado mash! Everything will be ready just in time for dinner!
Dietitian Tip
When it comes to meal prepping, making a few different components like what these fajita rice bowls include is such a great way to have leftovers that you can use in a variety of ways the next day. I love to add the leftover black bean pico to scrambled eggs for breakfast and add the leftover fajita veggies & chicken to a salad for lunch the next day.
Video of How to Make Chicken Fajita Bowls
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The great thing about this sheet pan chicken fajita recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - add chili pepper flakes or cayenne pepper for a bit of kick!
- Deluxe - replace one of the bell peppers with mushrooms or zucchini for more of a variety of vegetables.
Equipment
You'll need a large baking sheet for this recipe. I have Nordic Ware sheet pans and use them all the time. They hold up well and are perfect for easy dinner recipes like these sheet pan chicken fajita bowls.
Meal Prep and Storage for Chicken Fajita Bowls
I suggest storing the individual components separately.
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator.
- Refrigerator: store the components in separate airtight containers for up to 3-4 days. Add an extra squeeze of lime to the avocado mash to help prevent it from browning.
Expert Tips
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C)
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
- For the black bean salsa, I like to chop my vegetables about as big as they would be for pico de gallo.
- If using canned beans, be sure to rinse them before adding to the salsa. This removes some of the excess sodium.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken provides high quality protein and several other nutrients including iron and B vitamins. Bell peppers provide antioxidants and vitamins A and C. I suggest adding even more nutrition in your choice of toppings! Black beans provide dietary fiber to support gut health, and avocado is an easy way to add healthy fats that support hormone health and brain health.
Of course! Feel free to use your favorite seasoning packet instead. Siete brand has a good one. No need to add extra salt if using a seasoning packet.
Absolutely! If you use chicken thighs, they may take slightly longer to cook.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Chicken Fajita Bowls:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Healthy Chicken Fajita Bowls with Black Bean Salsa
Ingredients
Fajita Chicken and Vegetable Ingredients
- 1 lb boneless, skinless chicken breasts or chicken thighs
- 3 bell peppers I use 1 green, 1 red, and 1 orange or yellow
- 1 small red onion or ½ large
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon each: paprika, smoked paprika, dried oregano, garlic powder, onion powder
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
- 2 tablespoon lime juice juice of 1 lime
Black Bean Salsa Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 3 roma tomatoes
- 1 cup chopped red onion about ½ a large red onion or 1 small
- 1 jalapeno, pulp & seeds removed, chopped
- ½ cup cilantro, chomped
- 2 limes, juice of ~4 Tbsp
- 1 teaspoon garlic powder
- ⅓ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
Cilantro Lime Rice Ingredients
- 1 cup jasmine rice, uncooked
- ½ cup fresh cilantro, chopped
- 1 lime, juice of about 2 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Avocado Mash Recipes
- 1 small avocado
- 2-3 tablespoon Greek yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt more to taste
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Add the chicken to the baking sheet and spread everything in a single layer. You may need to use 2 sheet pans. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven. Top with cilantro and squeeze of lime.
- Get started on the rice. Rinse the rice under cool water in a fine mesh strainer to get rid of some of the excess starch. Then cook the rinsed rice according to the instructions on the package. Let it cool for 1-2 minutes and add the cilantro, fresh lime juice, salt, and pepper to the cooked rice.
- While everything cooks, make the black bean salsa by chopping the roma tomatoes, red onion, jalapeno and fresh cilantro. Drain and rinse a can of black beans. Add everything to a bowl with the lime juice, garlic powder, salt, and pepper.
- Make the avocado mash by using a fork to mash the avocado in a small bowl. Then add the Greek yogurt, lemon juice, and kosher salt. Mix to combine.
- Assemble your bowls by adding the chicken, veggies, black bean salsa, and avocado mixture to a bed of rice.
Video
Notes
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C)
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
- For the black bean salsa, I like to chop my vegetables about as big as they would be for pico de gallo.
- If using canned beans, be sure to rinse them before adding to the salsa. This removes some of the excess sodium.
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator.
- Refrigerator: store the components in separate airtight containers for up to 3-4 days. Add an extra squeeze of lime to the avocado mash to help prevent it from browning.
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