Sheet Pan Chicken Fajita Bowls, Peppers, Lime Rice

These sheet pan chicken fajita bowls roast spiced chicken, peppers and onions on one tray for sweet, smoky flavour. Serve over lime rice with warm beans, yoghurt and salad for a balanced bowl. Perfect for busy evenings, and leftovers reheat well without going dry.

Course Main Course

Cuisine European, Spanish

Keyword chicken fajitas, lime rice, meal prep, roasted peppers, sheet pan

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 819

Author Kitchen Team @ Spooning and Forking

Ingredients

Sheet pan fajita chicken and veg

600 g chicken breast sliced into thin strips
3 peppers mixed, sliced (about 450 g prepared)
2 red onions large, sliced into wedges (about 300 g)
2 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp garlic granules or 2 fresh cloves, grated
½ tsp dried oregano
½ tsp chilli flakes optional
1 tsp fine salt
Black pepper
2 limes 1 for roasting and serving, 1 for rice

Lime rice

300 g basmati rice dry weight
600 ml water
½ tsp fine salt
1 lime Zest plus 2 tbsp lime juice
15 g fresh coriander chopped (optional)

To serve

400 g black beans 400 g tin, drained and rinsed (about 240 g drained)
200 g Greek yoghurt 0 to 5 percent
1 avocado small, sliced (optional)
1 cos lettuce small, shredded (about 150 g)
200 g cherry tomatoes halved
Hot sauce or chilli sauce, optional

US Customary - Metric

Instructions

Heat the oven and prep the tray

Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper.

Season chicken and veg

In a large bowl, add chicken, peppers and onions. Tip in olive oil, smoked paprika, cumin, ground coriander, garlic granules, oregano, chilli flakes if using, salt and black pepper.
Toss really well so everything is evenly coated, then spread out on the tray in a single layer. Cut 1 lime into wedges and tuck a few around the tray.

Roast until juicy and lightly charred

Roast for 18 to 20 minutes, tossing once halfway through. The chicken should be cooked through with a bit of colour at the edges, and the peppers should be soft with caramelised spots.

Cook the lime rice

While the tray is in the oven, rinse the rice in cold water until the water runs mostly clear. Add rice, water and ½ tsp salt to a saucepan.
Bring to the boil, then cover and turn down to low. Cook for 10 minutes, then take off the heat and leave covered for 5 minutes. Fluff with a fork, then stir in lime zest and lime juice. Add coriander if using.

Warm the beans and build bowls

Tip drained black beans into a small saucepan with 3 tbsp water and a pinch of salt. Warm on a low heat for 3 to 4 minutes, just until hot.
Divide rice between bowls. Top with fajita chicken and veg, warm beans, lettuce and tomatoes. Add yoghurt, avocado and extra lime wedges to finish.

Notes

Chicken breast roasts quickly and stays tender if you slice it thinly and keep the oven hot. If you prefer thighs, use 700 g boneless skinless thighs and add 3 to 4 minutes to the cooking time, they’re more forgiving if you get distracted by life.

Black beans are my weeknight shortcut for making bowls feel hearty without extra effort. If you do not have them, use a tin of sweetcorn, or just pile on more salad. The point is a satisfying bowl with minimal cooking drama.

Nutrition