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30-Minute Chicken Fajita Bowls with Avocado Crema

I’ve had the same Chipotle order for years – it’s practically seared in my brain at this point: chicken burrito bowl with brown rice, black beans, extra fajita veggies, + mild, medium, and corn salsas. It’s absolute perfection, but figuring out how to make Homemade Chicken Fajita Bowls with all of the same flavors and textures as takeout has been great for our budget! The colorful and feel-good bowls center around my tried and true 20-Minute Sheet Pan Chicken Fajitas, which come together really quickly and use many staple ingredients you probably already have in your kitchen. Simply slice up chicken, toss it through a quick homemade fajita seasoning, and roast on a sheet pan alongside fajita veggies. A simple bake-then-broil method guarantees restaurant-worthy fajita sizzle with as little effort as possible. While the chicken fajitas roast, you’ll have the perfect amount of time to prep whatever fajita bowl fixings you love, like a colorful and creamy avocado crema sauce, cilantro lime rice, beans, salsa, lettuce, and more. These bowls are just as fun to build as they are to eat, so check the Blog Post, above, for plenty more serving ideas to get you started. Just as good as Chipotle, if not better! 
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 575kcal

Ingredients

  • 2 large bell peppers, thinly sliced
  • 1 large red or yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • heaping ½ teaspoon garlic powder, divided
  • ¼ teaspoon dried oregano
  • kosher salt and ground black pepper, to season
  • 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced into ¼-inch strips (see Recipe Notes)
  • 1 tablespoon olive oil
  • 1 tablespoon agave nectar (can sub honey or brown sugar)
  • 1 teaspoon Worcestershire sauce
  • 1 lime, juiced
  • 1 ½ teaspoons ancho chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • heaping ½ teaspoon garlic powder
  • kosher salt and ground black pepper, to season
  • 1 large avocado, pitted and peeled
  • 1 large jalapeño, deseeded as desired
  • 1 clove garlic
  • 2 limes, juiced (approx. scant ¼ cup juice)
  • ⅓ cup packed cilantro leaves and tender stems
  • ⅓ cup sour cream or full-fat yogurt
  • 2-3 tablespoons water
  • kosher salt and ground black pepper, to season
  • 2 ears sweet corn, charred
  • one 14-ounce can black beans, drained and rinsed
  • 2 cups cooked rice (white, brown, cauliflower rice, other grain of choice, etc.)
  • finely chopped cilantro
  • sliced cherry tomatoes and/or salsa of choice
  • shredded cheese of choice
  • shredded lettuce
  • lime wedges

Instructions

  • Preheat the oven to 450 degrees F, ensuring one rack is positioned in the top third of the oven. To a medium bowl, add all listed fajitas veggies ingredients, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Toss to combine well, then transfer to a large, rimmed baking sheet. To the same bowl, add all listed chili lime chicken ingredients, seasoning with 1 ½ teaspoons kosher salt and ground black pepper as desired. Toss to combine well, then transfer to the same baking sheet as the fajitas veggies. Do your best to spread everything into an even layer so nothing is especially overcrowded on the pan.
  • Transfer the sheet pan to the oven. Roast 10-12 minutes, just until the chicken is cooked through—the chicken should be juicy + tender and the veggies should be crisp and colorful. If desired, finish under the broiler for a crispy, browned finish a la sizzling skillet fajitas. In the last 3-4 minutes of roasting, turn the broiler on its highest setting and broil, carefully rotating the pan halfway through, until the chicken fajitas are browned and slightly crisp. Remove from the oven and set aside for serving.
  • Meanwhile, as the chicken fajitas roast, prepare any bowl fixings you’d like. I always whip up a quick batch of avocado crema and char up some sweet corn.
  • For charred sweet corn, place husked ears of corn directly over a gas burner. Light to a medium-high flame and cook about 2 minutes per side or until as charred as desired. (If you do not have a gas stove, you can also char the corn on an outdoor grill, in a grill pan, or under the broiler.)
  • Build your chicken fajitas bowls as desired. I like to swoop the avocado crema directly along the sides of the bowl, then create a base of rice, beans, and sheet pan chicken fajitas. Finish with other toppings, as desired, like fresh tomatoes and/or salsa, shredded cheese, shredded lettuce, lots of fresh cilantro, and a good squeeze of lime juice. Serve immediately. Enjoy!

Notes

  • For perfectly juicy chicken, aim for an internal temperature of 165°F; if you notice the chicken is still slightly pink, give it a few more minutes in the oven.
  • To prevent dryness, make sure not to overcrowd the baking sheet; if necessary, use two pans to ensure even cooking and browning.
  • If you don't have agave nectar, honey or brown sugar work just as well for a sweet touch in the chicken marinade.
  • As a quick shortcut, prepare your avocado crema while the chicken and veggies roast; it’ll save you time and keep everything fresh.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the microwave to maintain moisture without overcooking.