Juicy, seasoned chicken with roasted bell peppers and kale, served over quinoa or rice, and topped with black beans and a creamy fajita-style sauce. This vibrant and protein-rich bowl is perfect for easy weeknight dinners or meal prep with bold, zesty flavors in every bite.

Why You’ll Love This Recipe

These Sheet-Pan Chicken Fajita Bowls are the ultimate weeknight dinner or meal prep option. With juicy, spiced chicken, roasted bell peppers, and kale, everything is cooked on one sheet pan for a hassle-free, flavorful dish. The addition of creamy fajita sauce and black beans adds richness and texture, while quinoa or brown rice provides a hearty, nutritious base. This dish is high in protein, packed with vitamins, and bursting with bold fajita flavors, making it a perfect go-to meal for busy days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup kale, torn into bite-sized pieces
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and black pepper, to taste
1 can black beans, drained and rinsed
2 cups cooked quinoa or brown rice

For the Creamy Fajita Sauce:

1/4 cup Greek yogurt or plant-based yogurt
1 tbsp lime juice
1 tsp chili powder
Salt, to taste

Directions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a large bowl, toss the sliced chicken, bell peppers, and kale with olive oil and spices until everything is evenly coated.
Spread the chicken and veggie mixture evenly on the sheet pan. Bake for 20–25 minutes, or until the chicken is cooked through and the veggies are tender.
While the chicken and veggies are baking, mix the yogurt, lime juice, chili powder, and salt in a small bowl until smooth to make the creamy fajita sauce.
To assemble the bowls, divide the quinoa or rice among four bowls. Top with the roasted chicken and veggies, black beans, and a drizzle of the creamy fajita sauce.
Serve immediately or store in meal prep containers for later.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Calories: 420 kcal per serving

Variations

Vegan: Use tofu or tempeh in place of the chicken and swap the yogurt for a plant-based alternative.
Spicy: Add jalapeños or a dash of hot sauce to the fajita sauce for some heat.
Add more veggies: Add other vegetables like zucchini, corn, or sweet potatoes to the sheet pan for extra nutrition and flavor.
Low carb: Skip the rice or quinoa and serve the chicken and veggies in lettuce wraps for a low-carb option.
Cheesy: Sprinkle some shredded cheese on top of the chicken and veggies before serving for a cheesy twist.

Storage/Reheating

These chicken fajita bowls store well in airtight containers in the refrigerator for up to 4 days. To reheat, simply microwave for 1-2 minutes or warm in a pan over low heat. For added freshness, drizzle with extra fajita sauce and a squeeze of lime before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great for this recipe! They’re juicy and flavorful, and you can follow the same cooking method.

Can I use frozen vegetables?

While fresh vegetables are ideal for this recipe, you can use frozen bell peppers and kale if that’s what you have on hand. Just make sure to thaw and drain the vegetables before using.

How do I make this recipe spicier?

If you like more spice, add sliced jalapeños or extra chili powder to the fajita sauce. You can also use a spicier variety of chili powder or hot sauce.

Can I make this recipe ahead of time?

Yes, this recipe is great for meal prep! You can store the assembled bowls in airtight containers in the fridge for up to 4 days. The flavors will meld even better as they sit!

Can I use a different type of bean?

Yes, feel free to swap the black beans for pinto beans, kidney beans, or any other type of beans you prefer.

Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free as long as you use gluten-free tortillas or avoid them altogether if you prefer. The quinoa or brown rice is a great base!

Conclusion

These Sheet-Pan Chicken Fajita Bowls are the perfect balance of flavor, nutrition, and convenience. With spiced chicken, roasted veggies, and creamy fajita sauce, this meal is packed with bold flavors and plant-based protein. It’s a great option for a quick dinner, meal prep, or when you’re craving something satisfying and wholesome. Whether you’re serving it with quinoa, rice, or in a bowl, this easy recipe will quickly become a favorite in your meal rotation!

Sheet-Pan Chicken Fajita Bowls

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Author: Mari
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican, Healthy

Instructions

Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a large bowl, toss sliced chicken, bell peppers, and kale with olive oil and spices until evenly coated.
Spread the mixture evenly on the sheet pan. Bake for 20–25 minutes, or until the chicken is cooked through and veggies are tender.
While baking, mix all sauce ingredients in a small bowl until smooth.
To assemble, divide quinoa or rice among bowls. Top with roasted chicken and veggies, black beans, and a drizzle of creamy fajita sauce.
Serve immediately or store in meal prep containers.

Notes

For extra flavor, you can add a sprinkle of cheese or avocado slices on top of the bowls.
If you prefer a spicier sauce, add a pinch of cayenne pepper to the creamy fajita sauce.
This recipe is also great for meal prep and can be stored in the fridge for up to 4 days.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5g
Sodium: 650mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 31g
Cholesterol: 75mg