Smoky chicken, peppers, and onions roasted on one sheet pan for a vibrant Tex-Mex-inspired bowl with zesty toppings.
# Components:
→ Fajita Mixture
01 - 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
02 - 2 large bell peppers, any color, sliced
03 - 1 large red onion, sliced
04 - 2 tablespoons olive oil
05 - 2 teaspoons chili powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - Juice of 1 lime
→ Serving Components
14 - 2 cups cooked rice or quinoa
15 - 1 cup shredded cheddar cheese or Monterey Jack cheese
16 - 1 ripe avocado, sliced
17 - 1/2 cup sour cream or Greek yogurt
18 - 1/4 cup fresh cilantro, chopped
19 - Lime wedges
20 - Optional: Corn or flour tortillas
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Combine chicken strips, bell peppers, and red onion in a large bowl. Drizzle with olive oil and add chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, sea salt, and black pepper. Toss until all pieces are coated evenly.
03 - Spread the seasoned mixture in a single, even layer across the prepared sheet pan.
04 - Roast in the oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are beginning to char at the edges.
05 - Remove from the oven. Squeeze lime juice over the hot mixture for added brightness.
06 - Spoon cooked rice or quinoa into serving bowls. Top with the hot fajita mixture.
07 - Sprinkle with cheese and allow it to melt slightly. Garnish with avocado slices, a dollop of sour cream or Greek yogurt, chopped cilantro, and a wedge of lime. Serve with warm tortillas if desired.
