Save The smell of charred peppers and cumin hit me the moment I opened the oven, and I knew I'd stumbled onto something special. I'd been stuck in a dinner rut, repeating the same three meals on loop, when a friend mentioned tossing everything onto one pan and calling it a night. That first attempt was messy, the chicken unevenly cooked and the zucchini a little sad, but the flavors were so good I didn't care. Now it's my go-to when I want big flavor without the pile of dishes.
I made this for my sister after she had her second baby, and she texted me later that night asking for the recipe. She said it felt like restaurant food but didn't require her to change out of sweatpants or think too hard. That's when I realized this dish had become more than a weeknight shortcut, it was the kind of meal that shows up when people need easy comfort. I've made it dozens of times since, tweaking the heat level and trying different vegetables, but the core stays the same.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier under high heat, but breasts work beautifully if you don't overcook them.
- Bell peppers (2, any color): I like using a mix of red and yellow for color, and they get sweet and slightly blistered in the oven.
- Red onion (1 large): It caramelizes at the edges and adds a mild sharpness that balances the smoky spices.
- Zucchini (1, optional): This was an afterthought the first time, but now I always add it for a little extra bulk and texture.
- Olive oil (2 tablespoons): Just enough to help the seasoning stick and keep everything from drying out.
- Chili powder (2 teaspoons): The backbone of the fajita flavor, earthy and warm without being fiery.
- Ground cumin (1 teaspoon): It adds that unmistakable toasted, nutty depth I associate with Tex-Mex cooking.
- Smoked paprika (1 teaspoon): This is what gives the dish its faint charred flavor, even though it's roasted, not grilled.
- Garlic powder (½ teaspoon): I've tried fresh garlic, but it burns too easily at this temperature.
- Onion powder (½ teaspoon): It reinforces the savory base without adding moisture or bulk.
- Dried oregano (½ teaspoon): A quiet herb that ties all the spices together.
- Salt (½ teaspoon): Don't skip this, it pulls out the sweetness in the vegetables.
- Black pepper (¼ teaspoon): Just a touch for background warmth.
- Cayenne pepper (¼ teaspoon, optional): I leave this out when cooking for kids, but it's perfect if you like a little kick.
- Cooked rice or cauliflower rice (2 cups): I go back and forth depending on my mood, both soak up the juices beautifully.
- Avocado, cilantro, salsa, cheese, sour cream, lime (optional toppings): These turn the bowl into a full experience, but the base is delicious on its own.
Instructions
- Prep the oven and pan:
- Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This keeps cleanup simple and prevents sticking.
- Toss the chicken and vegetables:
- In a large bowl, combine the chicken strips, sliced bell peppers, red onion, and zucchini if using. Make sure the pieces are roughly the same size so they cook evenly.
- Mix the fajita seasoning:
- In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if you're using it. Pour this over the chicken and vegetables, then toss with your hands until every piece is coated.
- Spread and roast:
- Spread the seasoned mixture in a single layer on the prepared baking sheet, making sure nothing overlaps too much. Roast for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables have some charred edges.
- Prepare the base:
- While everything roasts, cook your rice or cauliflower rice according to the package instructions. I like to have it ready and waiting in the bowls.
- Assemble and serve:
- Divide the rice or cauliflower rice among four bowls, then top each with the roasted chicken and fajita vegetables. Add your favorite toppings and finish with a squeeze of lime juice.
Save There's something satisfying about pulling a sheet pan out of the oven and seeing everything perfectly roasted, the colors bright and the smell filling the kitchen. I love how this recipe lets everyone build their own bowl, piling on as much or as little as they want. It's become the meal I make when I want to feel like I have my life together, even if the rest of the day was chaos.
Choosing Your Base
I used to default to white rice, but switching to cauliflower rice made the dish feel lighter without losing any satisfaction. If you're cooking for a crowd, set out both options and let people choose. Brown rice works too, though it takes longer to cook, so I usually make it ahead and reheat it in the microwave while the chicken roasts.
Variations Worth Trying
I've swapped the chicken for portobello mushrooms when my vegetarian friends come over, and they loved the meaty texture. Black beans or corn stirred into the rice add extra heartiness, and once I even used shrimp instead of chicken, cutting the roasting time to about 12 minutes. If you want to turn this into fajita wraps, just warm some tortillas and let everyone roll their own.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and I actually think the flavors deepen overnight. I store the chicken and vegetables separately from the rice so nothing gets soggy, then reheat everything in a skillet with a splash of water. You can also freeze the roasted mixture for up to two months, though I recommend adding fresh toppings after reheating.
- Let everything cool completely before storing to avoid condensation.
- Reheat in a hot oven or skillet to bring back some of the crispy edges.
- Add a fresh squeeze of lime and new toppings to brighten up leftovers.
Save This is the kind of meal that feels special without demanding much from you, and that's a rare thing. I hope it becomes a staple in your kitchen the way it has in mine.
Kitchen Guide
- → Can I make this vegetarian?
Yes, replace the chicken with portobello mushroom strips or extra-firm tofu. Both absorb the fajita seasoning beautifully and roast well alongside the vegetables.
- → How spicy are these fajita bowls?
The seasoning blend has a mild to medium heat level. Adjust the spice by reducing or omitting the cayenne pepper for a milder version, or add extra chili powder and jalapeños for more heat.
- → Can I prep this in advance?
Absolutely. Slice the vegetables and chicken up to 24 hours ahead and store them separately in the refrigerator. Mix the seasoning beforehand as well. When ready to cook, simply toss everything together and roast.
- → What other toppings work well?
Beyond the suggested toppings, try pickled red onions, sliced jalapeños, radish rounds, black beans, corn, shredded lettuce, or a drizzle of chipotle mayo for extra flavor and texture.
- → How do I store leftovers?
Store the roasted chicken and vegetables separately from the rice in airtight containers in the refrigerator for up to 4 days. Reheat in the oven or microwave and add fresh toppings before serving.
- → Can I use different vegetables?
Yes, this method works with many vegetables. Try adding mushrooms, corn kernels, broccoli florets, or asparagus. Just keep the pieces similar in size so they roast evenly.