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Sheet-pan chicken fajita bowls

15 min prep · 25 min cooking · serves 4

Chicken, peppers and onion roasted on one tray with cumin and smoked paprika, then piled over rice with lime. Everyone builds their own bowl, so it suits mixed tastes at the table.

  • Easy
  • Sheet pan
  • Kid friendly
  • Crowd pleaser
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Dinner

Ingredients

  • 600 g chicken thigh fillets, sliced
  • 3 bell peppers, any colours, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 300 g long-grain rice
  • 1 lime, cut into wedges
  • salt and black pepper
  • 1 avocado, sliced · can skip
  • 1 bunch fresh coriander (cilantro), chopped · can skip

Method

  1. Heat the oven to 220°C / 425°F.
  2. Toss the chicken, peppers and onion on a large baking tray with the oil, cumin, paprika, garlic powder, salt and pepper.
  3. Spread it into one layer, because a crowded tray steams instead of roasting. Roast for 20 to 25 minutes, turning once, until the chicken is cooked through with no pink in the middle and the peppers are catching at the edges.
  4. Cook the rice while the tray is in the oven, following its packet.
  5. Pile the rice into bowls, spoon the tray over, and squeeze the lime across the top.
  6. Add the avocado and coriander if you have them.