Loaded Fajita Bowls

Loaded Fajita Bowls

These Loaded Fajita Bowls for the easiest weeknight recipe. It’s a favourite for the whole family. Anything you can customize is the best kind of meal. Plus it’s a sheet pan dinner - so minimal mess.


  • 5-6 chicken breasts cut into thin strips
  • 3 peppers (yellow, red, and orange) thinly sliced
  • 1 purple or yellow onion thinly sliced
  • 3 tbsp olive oil
  • 1 tbsp oregano
  • 1 tsp cumin
  • 2 tsp paprika
  • 1 tsp Chili powder
  • 2 cloves minced garlic
  • 2 tsp salt
  • Juice of half a lemon
  • Toppings: rice, guac, sour cream (we love @kitehillfoods’s dairy free sour cream), shredded cheese, black beans, corn, salsa, tortillas (we love @sietefoods cassava flour)


  1. Preheat oven to 425F. 
  2. In a bowl - add chicken, peppers, and onions. Toss with olive oil, spices, garlic, and lemon juice. Marinade for at least 30 mins or overnight. 
  3. On a big parchment-lined sheet pan spread out chicken and peppers. Bake for 25-minutes.
  4. Right before serving, toast the tortillas in a nonstick pan over high heat for a few minutes on each side. Skip this step in you are just making a bowl!
  5. Set up toppings station! We also love using cauliflower rice for a low-carb option and top with chicken, guac, and all the fixings.

We love a healthy bowl! Check out our other favourite Salmon Bowl recipe.