A bold and fresh Chicken Fajita Rice Bowl with seasoned chicken, peppers, cilantro-lime rice, smashed avocado, and sour cream—perfect for dinner!

Scale

For the Fajita Bowl:

Chicken Fajita Seasoning:

½ teaspoon onion powder

Preheat and Prepare Vegetables

Preheat oven to 425°F (220°C).

Slice 2 bell peppers and 1 onion into thin strips.

Place them on a sheet pan, drizzle with 1½ tablespoons olive oil, and sprinkle with ½ teaspoon salt. Toss to coat and spread into an even layer.

Season the Chicken

In a small bowl, combine all fajita seasoning ingredients:

2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder.

Place chicken tenderloins (1½ lbs) in a bowl. Add the seasoning mix and remaining 1½ tablespoons olive oil. Toss to coat evenly.

Roast the Chicken and Vegetables

Arrange the seasoned chicken on top of the vegetables on the sheet pan.

Bake for 20–24 minutes, or until the chicken reaches 165°F (74°C) internal temperature and is golden at the edges.

Cook the Rice

While the chicken bakes, prepare 1 cup white rice according to package instructions.

Once cooked, fluff with a fork and stir in juice from ½ lime and 2 tablespoons chopped cilantro.

Assemble the Bowls

In individual bowls, add a base of lettuce (about 1½ cups per serving).

Top with a generous scoop of cilantro-lime rice, roasted chicken, and vegetables.

Finish each bowl with a spoonful of smashed avocado and a dollop of sour cream.

For best results, slice vegetables evenly so they roast at the same rate as the chicken.

Don’t overcrowd the pan—use two pans if needed to ensure proper roasting.

Use a meat thermometer to avoid overcooking the chicken.

Fresh herbs and lime really brighten up the rice—don’t skip them!

Keywords: chicken fajita bowl, sheet pan fajitas, cilantro lime rice bowl, meal prep chicken fajitas