Best 4 Sheet Tray Fajitas Rice Bowl Recipe By Tasty Recipes

Craving a quick, easy, and flavorful meal that's perfect for any occasion? Look no further than the Sheet Tray Fajitas Rice Bowl recipe by Tasty! This vibrant and customizable dish combines the zesty flavors of classic fajitas with the convenience of a one-pan meal. Featuring succulent shrimp, tender chicken, and crisp-tender vegetables, all roasted together on a sheet tray, this recipe promises a fiesta of flavors. Served over a bed of fluffy rice, the fajitas rice bowl is a wholesome and satisfying meal that's sure to become a family favorite. Let's dive into the step-by-step guide to create this delicious and vibrant dish.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY

One-pan Chicken Fajita Rice Bowl Recipe by Tasty image

Here's what you need: red bell pepper, yellow bell pepper, white onion, large, boneless, skinless chicken breasts, olive oil, wild rice, avocado, salt, pepper, cumin, garlic powder, paprika

Provided by Tiffany Lo

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ white onion, sliced
2 large, boneless, skinless chicken breasts
2 tablespoons olive oil
4 cups wild rice, cooked, to serve
½ avocado, sliced, optional
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

Preheat oven to 400°F (200°C).
In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
Add chicken, peppers, and onions to a baking tray and a pour of oil.
Sprinkle seasoning on chicken, bell peppers, and onions.
Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
Enjoy!

Nutrition Facts : Calories 758 calories, Carbohydrate 117 grams, Fat 13 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams

SHEET PAN PARTY FAJITAS

Sheet Pan Party Fajitas image

Transform a single foil-lined baking sheet and your broiler into fajita-making machines. This recipe and the cleanup are so easy--the hardest part will be picking your favorite toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 1/2 pounds baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
3 tablespoons extra-virgin olive oil
10 ounces boneless, skinless chicken breasts, cut into thin strips
10 ounces strip steak, cut into thin strips (see Cook's Note)
10 ounces peeled and deveined medium shrimp, tails removed
Juice of 1 lime, plus lime wedges, for serving
16 flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Steps:

Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes.
Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture.
When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

SHEET TRAY FAJITAS RICE BOWL RECIPE BY TASTY

Sheet Tray Fajitas Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, salt, water, flank steak, small red onion, red bell pepper, lime juice, onion powder, chili powder, ground black pepper, fresh cilantro, lime

Provided by Mercedes Sandoval

Categories Dinner

Yield 1 serving

Number Of Ingredients 12

Ingredients

¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 oz flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

Preheat oven to 450˚F (230˚C).
Place the rice in a sieve and rinse under cold water to remove excess starch.
Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
Serve steak over rice and top with cilantro and lime wedges.
Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 86 grams, Fat 11 grams, Fiber 10 grams, Protein 40 grams, Sugar 17 grams

SHEET PAN CHICKEN FAJITAS

Sheet Pan Chicken Fajitas image

Quick and easy way to prepare homemade, flavorful fajitas for a crowd!

Provided by themoodyfoodie

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 1h20m

Yield 8

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
1 ½ pounds chicken tenders, quartered
4 cups sliced bell peppers, any color
1 onion, sliced
¼ cup chopped fresh cilantro
½ lime, juiced

Steps:

Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
Spread chicken mixture onto prepared pan.
Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g

Tips:

Choose the right type of rice. A long-grain rice, such as basmati or jasmine, will work best for this recipe. These types of rice are less likely to stick together and will remain fluffy after cooking.
Cook the rice according to the package instructions. Be sure to rinse the rice before cooking to remove any excess starch.
Prepare the vegetables while the rice is cooking. This will save you time and keep the cooking process moving smoothly.
Use a large skillet or griddle to cook the fajitas. This will give you plenty of room to spread out the vegetables and ensure that they cook evenly.
Season the fajitas generously with your favorite spices. Chili powder, cumin, and paprika are all great options.
Cook the fajitas until they are tender and slightly charred. This will give them a delicious smoky flavor.
Serve the fajitas over the cooked rice and top with your favorite toppings. Some popular options include guacamole, salsa, sour cream, and cheese.

Conclusion:

Sheet tray fajitas rice bowls are a quick, easy, and delicious meal that is perfect for busy weeknights. They are also a great way to use up leftover rice and vegetables. With a little planning, you can have this meal on the table in under 30 minutes. So next time you're looking for a healthy and flavorful meal, give sheet tray fajitas rice bowls a try.