These easy Sheet Pan Chicken Fajita Bowls are made with crisp-tender peppers and onions, juicy chicken, and well-seasoned black beans. It all bakes up quickly in the oven, and with a drizzle of easy yogurt dressing, it’s the perfect blend of salty, spicy, and tangy. Yum!
A Sizzlin’ Weeknight Dinner Recipe!
Let’s play the “What’s for Dinner?” game, shall we? It’s five o’clock and you’re in the grocery store staring blankly at a package of chicken breasts. You need a meal that you can throw together quickly as soon as you get home, without too much chopping and measuring because the baby will be hungry and the kids will be asking for homework help, and that’s just not a good time to drag out the mandoline and the food processor.
However, this meal also needs to be grain-free, satisfying, flavorful, and fun -something to reward your family for a long Monday full of tasks and to-do’s.
Is this starting to feel more like a scary movie than a game show? I totally get it. Luckily, this recipe is an easy solution to the puzzle! Sheet pan chicken fajita bowls hit all of the benchmarks, and delivers a super quick, healthy, grain-free meal the family will devour.
What Makes a Fajita a Fajita?
The word “faja” in Spanish refers to a belt or strip, so “fajitas” are little strips of meat and veggies. This is a Tex-Mex dish that is spicy and simple: bold, taco-like seasonings give the tender strips of meat and vegetables a ton of flavor, and that’s basically all you need! Fajitas are often served with tortillas and sour cream, but in this recipe, they are served with healthy black beans and Greek yogurt dressing.
The Ingredients You’ll Need
These ingredients are simple, wholesome, and don’t take much prep. Spices, chicken breast, vegetables, and beans – yum!
For the Chicken Fajitas:
- Spices and Seasonings: Chili powder, cumin, salt, garlic powder, smoked paprika, and black pepper. You could also just use your favorite organic fajita seasoning.
- Olive Oil: Extra-virgin has the most flavor, but lighter olive oils are also fine.
- Chicken: Cut some boneless, skinless chicken into strips. I use chicken breast, but thighs would also be good.
- Onion: One sweet yellow onion, peeled and sliced.
- Bell Peppers: One red and one green, cored and sliced.
- Beans: I prefer black beans, but any kind of canned beans would work. Drain and rinse them before using.
- Jalapeno: Remove the seeds from a jalapeno pepper, or leave it out for a milder dish.
For the Dressing:
- Greek Yogurt: Low-fat, plain Greek yogurt. You could also use full-fat Greek yogurt, or just use sour cream.
- Lime Juice: Fresh lime juice is best, but bottled will also work.
How to Make Sheet Pan Chicken Fajita Bowls
To make things as easy as possible, use a sturdy, warp-proof sheet pan that won’t spill the ingredients as you take it out of the oven. A large metal brownie or lasagna pan is also a good idea, but don’t use glass, as it can crack when the ingredients are added to the hot pan. From there…
- Get Ready To Cook. Go ahead and put your rimmed sheet pan in the oven, and set the oven to preheat to 425°F. Let the sheet pan heat up along with the oven.
- Season the Chicken, Bell Peppers, and Onion. Combine the fajita spices (chili powder, cumin, salt, garlic powder, paprika, and ground pepper) in a large bowl. Give them a stir, and then reserve one teaspoon of this mixture in a separate medium bowl, for the dressing. Whisk a tablespoon of oil into the remaining seasoning, and then toss the chicken and vegetables in it to coat.
- Bake the Seasoned Chicken and Vegetables. Using oven mitts, take the hot sheet pan out of the oven. Drizzle some olive oil across the pan, and then carefully spread the chicken mixture out on it. Put the pan back in the oven, and bake for 15 minutes.
- Season the Black Beans and Jalapenos. Meanwhile, combine the drained, rinsed black beans with salt, olive oil, and jalapeno slices. Set these aside until the 15 minutes are up.
- Add the Beans to the Sheet Pan and Finish Baking. Once the 15 minutes are up, take the sheet pan out of the oven, and gently stir the chicken and veggies. Then spread the beans and jalapenos evenly over the top. Return the pan to the oven again, and bake until the chicken is cooked through and the vegetables are tender, about 5 to 7 minutes.
- Make the Dressing. Meanwhile, add the yogurt and lime juice to the reserved spice mixture. Stir these together to make a creamy dressing. Add additional lime juice if needed.
- Serve. Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing, sriracha (if using), and chopped cilantro, and enjoy!
Tips for Success
Baking up a sheet pan of fajita chicken with black beans is such an easy way to make dinner. It’s even easier with a few helpful tricks up your sleeve! That’s why I’m sharing these tips for success. Enjoy!
- Prep: It’s easy to get a jump on dinner when you do some of the prep in advance. When I have time, I like to set aside an hour or so early in the week to chop and slice produce for that week’s meals. The onions and peppers for this recipe can all be prepped several days ahead and stored in airtight containers in your fridge.
- Marinade: Make your chicken even more flavorful by combining it with the oil and spice mixture in the morning, and letting it “dry marinade” in those ingredients until dinner. Just mix the chicken, oil, and the spices, place them in a tightly-covered container, and keep them in the fridge until you’re ready to cook. At that point, give the spiced chicken a toss with the veggies, and follow the recipe from there.
- Meat Options: This recipe can also be made with steak, shrimp, or pork, Keep in mind that shrimp and other seafood typically cook faster than chicken, while beef or pork may take more or less time, depending on the thickness of the pieces.
What Goes Best with Chicken Fajitas?
Chicken fajitas are a meal on their own, but they also go well with other dishes to make a more varied meal. Try pairing chicken fajitas with…
- Rice: Rice is one of my favorites when it comes to serving carbs. Jasmine rice is especially fragrant and yummy. Does your rice turn out gummy? No worries – this easy tutorial will show you exactly how to make Perfect Rice.
- Brussels Sprouts: Cauliflower is a favorite low-carb cruciferous veggie, but don’t forget sprouts! I like to roast them up with garlic powder, cayenne pepper, and other yummy spices for a savory side that goes with everything. Try making Simple Spicy Roasted Brussels Sprouts – they’re just so good.
- Sweet Potatoes: Okay, so I have to say that the combination of sweet potatoes and spicy, savory fajitas is so. Wildly. Underrated. If you like sweet-and-salty foods, you have to try making these sheet pan fajitas with a side of Paleo Molasses Sweet Potato Casserole!
Storing and Reheating
Leftover fajitas should be cooled down and then stored in airtight containers in your fridge. I like to use either glass containers, or if I’m in a rush or pressed for space, food storage bags with a zip top. The leftovers will keep for 3 – 4 days.
To reheat, you can bake the fajitas again until warm, or place the desired amount in a covered skillet over low heat until warmed through.
Can I Freeze This Recipe?
Yes, you can freeze leftover chicken fajita bowls. I recommend cooling the ingredients down and then packing the mixture into freezer containers. Store in the freezer for up to nine months, and defrost in your refrigerator before you reheat.
Sheet Pan Chicken Fajita Bowls
Chicken Fajita Ingredients:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil divided
- 1 pound chicken breasts cut into strips
- 1 medium sweet yellow onion peeled and sliced
- 1 medium red bell pepper cored and sliced
- 1 medium green bell pepper cored and sliced
- 1 15 ounce can black beans, rinsed
- 1 jalapeno pepper seeded
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoon lime juice
- Cilantro chopped
- Drizzle of Sriracha
- Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
- Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
- Remove the pan from the oven; drizzle 1 tablespoon of olive oil over the pan. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
- Meanwhile, combine black beans with the remaining 1/4 tsp. Salt, 1 Tbsp. olive oil and jalapeno slices in a large bowl; toss to coat. Set aside
- Remove the pan from the oven. Stir the chicken and vegetables. Spread bean mixture evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
- Meanwhile, add yogurt, and lime juice to the reserved spice mixture; stir to combine. Add additional lime juice if needed.
- Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing, sriracha (if using), chopped cilantro and serve.