Chicken fajita bowls: all the delicious chicken fajita flavor you’re craving with little to no guilt! This recipe is yet another of our Ah-Mazing sheet pan meals (check out Exhibit A and Exhibit B here). No dishes, no problems, am I right?!
Like all of my favorite recipes, this one is — you guessed it — versatile! You can eat your chicken, onions, and peppers over a chopped salad, cauliflower rice, or any grain you like. Or you can keep it traditional and pile the goodies inside a tortilla with a dollop of guac or sour cream.
Lately I’ve been really into bowl meals, largely for the same reason that I love sheet pan dinners: less clean up! So I opted to serve my fajita chicken in a bowl over rice, with half an avocado, green onions, cilantro, and a squeeze of lime. And let me just tell you….it was DELISH! You can of course sub brown rice or quinoa for the white rice. I just used what I had in the pantry!
Line your sheet pan with foil or parchment for no mess!
I used the leftovers from this dish in a bowl for lunch next day, opting for chopped cabbage as the base. I added some fresh cherry tomatoes and diced raw onion. That bowl was a winner too! Nothing beats a good leftover lunch.
This recipe will definitely be back on the menu next week (heck, maybe even this weekend!) Next up, I think I’ll try out a variation with skirt steak and cauliflower rice. If you’ve got any great suggestions for me, leave me a comment 🙂
Pro tip: Level up by pairing this dish with one of our simple (and quick) salsas: 10 Minute Restaurant Style Salsa or Roasted Tomatillo Salsa.
I hope you’ll love this new easy week-night dinner. If you do, be sure to let us know in the comments below! And tag us in your pics on instagram @fridgetofork — we love seeing your creations!
