Spicy Sheet Pan Fajita Bowls


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These Sheet Pan Fajita Bowls are easy, flavorful and 1 pan makes 4 days worth of food. Prep everything on Sunday and you’re ready to go for most of your week ahead.
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Chicken and vegetables on a sheet pan.

These sheet pan fajita bowls are a meal prep dream. They’re exactly like my fajita shrimp burritos but deconstructed into an easy to eat bowl. I love cooking with a sheet pan because it makes cooking so easy. If you’ve tried my sheet pan honey mustard chicken you know what I’m talking about.

With tons of flavor and high in protein, you can eat these for a week straight and not get bored.

If you want fajitas with a twist, try my fajita burgers. All the flavors in one juicy burger. For more

Chicken, vegetables, and rice in glass containers.
Seasoned chicken and vegetables on a sheet pan.
Chicken and vegetables on a sheet pan.

Sheet Pan Fajita Bowls

Danielle Lima
These Sheet Pan Fajita Bowls are easy, flavorful and 1 pan makes 4 days worth of food. Prep everything on Sunday and you’re ready to go for most of your week ahead.
4 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 424 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Sheet Pan Fajita Bowls


  • 1.5 lbs. chicken breast, sliced into strips
  • 1 red bell pepper, sliced 140g
  • 1 orange bell pepper, sliced 140g
  • 1 red onion, sliced 290g
  • 1 tbsp.  lime juice
  • 1 tbsp. honey
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper

Cilantro Lime Basmati

  • 360 g cooked basmati rice
  • 2 tbsp. chopped cilantro
  • Juice of 1 lime
  • Pinch of salt


Chicken and Veggies

  • Preheat over to 425.
  • For meal prepping and measuring purposes I split the chicken and veggies into 2 separate bowls. Mix all dry seasonings in a small bowl. Split in half. Add 1/2 the seasoning to the chicken and half to the peppers and onions. Add 1/2 tbsp of lime and 1/2 tbsp honey to each bowl. Mix to coat everything well.
  • Spray a baking sheet with cooking spray and spread out chicken and veggies to bake. Bake at 425 for 20-25 minutes until cooked through.

Cilantro Lime Basmati

  • Combine rice, cilantro, lime and salt.

For meal prep:

  • 4 oz. cooked chicken 100g veggies 90g cilantro lime basmati rice 424 Cals: 46.4 C / 7.2 F / 45.4 P


  • If you have the room for added fat these are even better with chicken thighs.
  • Always slice chicken against the grain for juicy and tender chicken.
4 oz. cooked chicken: 220 cals – 4 C / 5 F / 40 P
100g cooked veggies: 54 cals – 12.6 C / 0.2 F / 1.4 P
90g cooked rice: 149 cals – 29.8 C / 2 F / 4.1 P


Calories: 424kcalCarbohydrates: 46gProtein: 45gFat: 7g
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  1. 1 star
    I followed the recipe and am a pretty good cook. I love this concept and will make it again with some adjustments – this recipe is insanely spicy. For reference, I pour Louisiana hot sauce on my eggs. This was so spicy I couldn’t eat it and am so embarrassed because I also made it for a friend who just had a baby. If you make this, cut the chili powder in half at least.

  2. 5 stars
    Obsessed with every recipe of yours we have tried! This one was so simple and love that it makes enough for 4 meals. Perfect easy microwaveable lunch.

    Just a heads up the meal prep section has a typo and lists 4oz chicken twice, no mention of the 100g of veggies.

    ? Thank you for putting together such a awesome website. It has helped me stay on track and makes life with macro tracking 1000x easier!!

  3. 5 stars
    This was really good. My fiancé has gotten quite sick of chicken so I keep trying to find new ways to spice it up and this was perfect. He put it into a wrap while I had it as the bowl!

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