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sheet pan chicken fajitas peppers and rice
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5 from 1 vote

Sheet Pan Chicken Fajitas with Savory Rice

Bake zesty chicken Fajitas and cook savory rice all in one pan!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 602kcal

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  • 2 chicken breast, sliced in half lengthwise to make 4 thin breast pieces
  • 2 cups low-sodium chicken or vegetable broth
  • 1-1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • pinch oregano
  • 1/4 tsp onion powder
  • pinch cayenne
  • 2 tablespoons olive oil, divided
  • 1 lime, sliced in half
  • 1 red pepper, stemmed,seeded and sliced into rings
  • 1 yellow pepper, stemmed, seeded and sliced into rings
  • 1 green pepper, stemmed, seeded and sliced into rings
  • 1 large yellow onion, peeled and sliced into 1/4 inch thick rings
  • 1 cups Basmati rice, uncooked
  • 8 flour tortillas, or corn tortillas
  • cheese, sour cream and salsa to garnish


  • Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
  • In small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano and cayenne.
  • In a medium bowl, combine 1 tablespoon olive oil, one half of the dry spice mix and juice from 1/2 of lime. Add the chicken breasts to the bowl and toss to cover and marinade. Set aside.
  • Spread peppers and onions on parchment lined tray in a single layer. Drizzle over remaining tablespoon of olive oil and toss to coat. Sprinkle remaining spice mix evenly over the vegetables.
  • Bake in 400 degree oven for 10 - 15 minutes until tender and starting to brown. Remove vegetables from pan.
  • Add 2 cups of rice in an even layer in the bottom of the sheet pan. Cover with 4 cups of broth and shake the pan gently to level. Place the pan in the oven and cook the rice for 10 minutes.
  • Remove the pan from the oven. Nestle the chicken and vegetables over the rice and return to the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  • Slice the chicken into thin strips and serve with vegetables and tortillas to build fajitas. Place the rice into a bowl and serve on the side.


Serving: 2fajita wraps | Calories: 602kcal | Carbohydrates: 79g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 591mg | Potassium: 900mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1377IU | Vitamin C: 125mg | Calcium: 105mg | Iron: 4mg

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