Sheet-Pan Chicken Fajita Bowls

This sheet-pan dinner makes fajitas easy for a weeknight winner you’ll make again and again.
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25 Minutes Prep
55 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1/4 cup vegetable oil
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1 teaspoon ground coriander
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1 medium red bell pepper, cut in strips
  • Small check mark in a circle icon 1 cup thinly sliced white onion
  • Small check mark in a circle icon 1 package (20 oz) boneless skinless chicken breasts, cut in thin strips
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ soft flour tortillas
  • Small check mark in a circle icon 1/2 cup Old El Paso™ refried beans (from 16-oz can), warmed
  • Small check mark in a circle icon 1/2 cup shredded Colby-Monterey Jack cheese (2 oz)
  • Small check mark in a circle icon 1/2 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon Lime wedges
Preparation
  1. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander and salt. Add bell pepper and onion; toss to coat. Pour vegetable mixture in pan. Roast 15 minutes. Stir vegetables on pan.
  3. Meanwhile, in same bowl, mix chicken, remaining 2 tablespoons oil and the taco seasoning mix; toss to coat. Add chicken to pan with vegetables. Roast 10 to 15 minutes longer or until chicken is no longer pink in center and vegetables are tender.
  4. Heat bowls as directed on package. Divide beans among bowls. Divide chicken and vegetables among bowls. Top with cheese and cilantro. Serve with lime wedges.
Expert Tips
  • This super fast meal lets you cook and prep all at once. Heat the oven while you prep the veggies. Roast the veggies while you prep the chicken. Then roast the chicken while you prep the taco fillings and toppings.
  • For even more fajita flair, serve with Mexican rice, guacamole and Old El Paso™ Thick ‘n Chunky salsa.
Nutrition
Calories 290 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 650mg; Potassium 200mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 20g % Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 8%; Iron 10% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 2 1/2 Very Lean Meat, 2 1/2 Fat Carbohydrate Choices: 1