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- 1 lb chicken breast, sliced into thin strips - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 red onion, sliced into thin wedges - 2 tablespoons olive oil - 2 tablespoons chipotle seasoning (or a mix of smoked paprika, oregano, and cayenne) - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and black pepper to taste - Juice of 1 lime - 1 cup cooked brown rice or quinoa Chicken breast forms the base of the dish. I like to slice it into thin strips. This helps it cook quickly and soak up flavor. Bell peppers add color and crunch, while the red onion gives sweetness. Olive oil helps the food roast nicely. The chipotle seasoning brings heat and depth. Garlic powder and cumin add warmth, making the dish more complex. - Fresh salsa - 1 ripe avocado, sliced - Sour cream - Shredded cheese - Fresh cilantro, finely chopped, for garnish Toppings can elevate your meal. Fresh salsa adds zest. Sliced avocado brings creaminess. Sour cream cools the heat. Shredded cheese adds richness. Finally, cilantro gives a fresh finish. You can mix and match these toppings to suit your taste. 1. Preheat the oven and prepare your baking sheet. Set your oven to 425°F (220°C). This heat helps cook the chicken and veggies perfectly. Line a baking sheet with parchment paper. This makes cleanup simple. 2. Combine chicken and vegetables in a mixing bowl. Take 1 pound of chicken breast and slice it into thin strips. Next, slice one red bell pepper, one yellow bell pepper, and one red onion into strips or wedges. Toss all these into a large bowl. 1. Drizzle oil and toss with seasonings. Pour 2 tablespoons of olive oil over the chicken and veggies. Then, add 2 tablespoons of chipotle seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin. Sprinkle in some salt and black pepper to taste. Mix everything well until all the strips are coated. 2. Roast in the oven and stir halfway through. Spread the mixture evenly on the baking sheet. Place it in the oven and roast for 20 to 25 minutes. Halfway through, give it a good stir to help everything cook evenly. The chicken is done when it is no longer pink and the veggies are soft. 1. Layering the base with rice or quinoa. Take 1 cup of cooked brown rice or quinoa and divide it among serving bowls. This will be the base for your meal. 2. Topping with chicken, veggies, and garnishes. Once the chicken and veggies are done, carefully spoon them over the rice or quinoa. Add sliced avocado on top. You can also add fresh salsa, sour cream, or shredded cheese if you like. Finish with a sprinkle of chopped cilantro for extra flavor. To ensure even cooking for the chicken and veggies, spread them out on the baking sheet. Avoid stacking them on top of each other. This helps everything cook nicely. Stir the mix halfway through roasting. This step keeps the chicken juicy and the veggies crisp. You can adjust the seasoning to taste. If you like it spicy, add more chipotle seasoning. For a milder flavor, reduce the amount. Always taste before serving. A squeeze of lime juice can brighten the dish too. Serving suggestions can make your meal pop. Use colorful bowls for a fun look. You can layer the rice or quinoa first, then top it with the chicken and veggies. This creates a beautiful contrast of colors. Garnishing tips include adding lime wedges on the side. They add a fresh touch and let guests control the zest. You can also sprinkle chopped cilantro on top for added color and flavor. This makes the dish look inviting and gourmet. {{image_4}} You can change the protein in these fajita bowls for more variety. Instead of chicken, try turkey. Turkey has a similar taste and texture. It’s lean and cooks quickly. You can also use tofu for a plant-based option. Tofu absorbs flavors well and adds protein. If you're in the mood for seafood, shrimp is a great choice. It cooks fast and brings a fresh taste. Just toss it in the same seasoning mix. Beef can also be a tasty twist. Use thin strips of flank steak or sirloin. Cook until tender, and enjoy the rich flavors. When it comes to the base, you have options. Brown rice is a classic, but quinoa is a great choice too. Quinoa is high in protein and cooks in less time. It adds a nice nutty flavor to your bowl. If you want something lighter, consider cauliflower rice. It’s low in carbs and adds a fresh crunch. Other grains, like farro or barley, can work well too. They provide a chewy texture and pair nicely with the chicken and veggies. To keep your Chipotle Chicken Fajita Bowls fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. They will stay safe for up to three days. When you reheat, do it gently. Microwave on medium power, stirring halfway through. This helps the chicken and veggies retain their flavor. You want every bite to taste just as good as the first! If you want to save some for later, freezing is a great option. Divide the fajita bowls into single portions. Use freezer-safe bags or containers for best results. They can last for up to three months in the freezer. To thaw, place them in the fridge overnight. For a quick option, use the microwave. Heat until they are hot all the way through. Enjoy your meal without the fuss! How long does it take to cook chicken on a sheet pan? It takes about 20-25 minutes to cook chicken on a sheet pan at 425°F. I recommend stirring the mixture halfway through. This helps the chicken cook evenly and the veggies to soften. Can I make this recipe ahead of time? Yes, you can prepare the chicken and veggies ahead. Just store them in the fridge. When you’re ready to eat, simply roast them in the oven. This saves time and makes meal prep easy. What is the calorie count per serving? Each serving of these fajita bowls has about 450 calories. This can change based on your toppings and the grain you choose. Are there healthier substitutions for this recipe? Yes, you can use skinless chicken thighs for more flavor. You can also swap brown rice for cauliflower rice to reduce calories. Mixing in more veggies is another great way to add nutrients without many calories. In this post, we explored how to make delicious Chipotle Chicken Fajita Bowls. We began with the main ingredients like chicken, bell peppers, and spices. Then, we walked through the steps from prep to cooking and gave tips for a perfect finish. You can add fun toppings or even try different proteins and grains. Remember, these bowls are easy to customize. Enjoy experimenting with flavors and make this meal your own!

Sheet Pan Chipotle Chicken Fajita Bowls

Savor the deliciousness of Zesty Chipotle Chicken Fajita Bowls with this easy recipe! Perfect for a quick dinner, these bowls feature seasoned chicken, vibrant peppers, and creamy avocado over a base of brown rice or quinoa. Elevate your meal with fresh lime and tasty toppings like salsa and sour cream. Ready in just 35 minutes, this dish will please the whole family. Dive into the recipe now for a flavorful feast!
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Ingredients
  

1 lb chicken breast, sliced into thin strips

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 red onion, sliced into thin wedges

2 tablespoons olive oil

2 tablespoons chipotle seasoning (or a homemade blend featuring smoked paprika, oregano, and cayenne)

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and black pepper to taste

Juice of 1 lime

1 cup cooked brown rice or quinoa

1 ripe avocado, sliced

Fresh cilantro, finely chopped, for garnish

Optional toppings: fresh salsa, sour cream, shredded cheese

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    In a large mixing bowl, combine the thinly sliced chicken breast, red bell pepper, yellow bell pepper, and red onion.

      Drizzle 2 tablespoons of olive oil over the chicken and vegetables.

        Add the chipotle seasoning, garlic powder, ground cumin, along with a pinch of salt and black pepper. Toss everything together until the chicken and vegetables are well coated with the oil and seasonings.

          Line a baking sheet with parchment paper for easy cleanup, then spread the seasoned chicken and vegetable mixture evenly across the sheet.

            Roast in the preheated oven for 20-25 minutes. Halfway through the roasting time, give the mixture a good stir to ensure even cooking, until the chicken is fully cooked and the vegetables have softened.

              Once the chicken and veggies are roasted, remove the baking sheet from the oven and squeeze fresh lime juice over the entire mixture for a bright, zesty finish.

                To assemble your bowls, take serving dishes and evenly distribute the cooked brown rice or quinoa as the base.

                  Generously top the rice with the flavorful chipotle chicken and fajita veggies.

                    Add sliced avocado on top, and feel free to load on optional toppings such as fresh salsa, a dollop of sour cream, and a sprinkle of shredded cheese.

                      Finally, finish the bowls with a scattering of freshly chopped cilantro for an added layer of freshness and flavor.

                        Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

                          - Presentation Tips: Serve each bowl in vibrant colored dishes to enhance visual appeal, and consider garnishing each serving with additional lime wedges for guests to add more zest as desired.