Prepare Rice

Preheat the oven to 450 degrees F, ensuring one rack is positioned in the top third of the oven.

Prepare the sheet pan chicken fajitas: Add all fajita veggie ingredients to a medium bowl with olive oil. Season with 1 teaspoon kosher salt and a few twists of black pepper, toss well, and spread on the sides (not center) of a large rimmed baking sheet. In the same bowl, toss chicken with all chili lime ingredients, 1½ teaspoons kosher salt, and a few twists of black pepper. Spread on the center of the sheet pan (keep chicken and veggies mostly separate for best texture).

Roast the sheet pan chicken fajitas: Transfer the sheet pan to the oven. Roast 10-12 minutes, just until the chicken is cooked through and the veggies are crisp and colorful. (For a crispy finish, switch on the broiler during the last 3-4 minutes, rotating the pan halfway, until browned and slightly crisp.) Remove from the oven and set aside.

Meanwhile, prepare the avocado crema and any other chicken fajita bowl toppings: For the avocado crema, add all listed ingredients except the water to a food processor. Season with a heaping ½ teaspoon kosher salt and a few twists of ground black pepper. Pulse to break up the avocado and cilantro, then blend until smooth, streaming in water as needed.

Assemble the chicken fajitas bowls as desired. I like to swoop the avocado crema directly along the sides of the bowl, then create a base of rice, beans, and sheet pan chicken fajitas. Finish with any other toppings you love – charred corn, salsa, cherry tomatoes, shredded cheese, lettuce, cilantro, whatever! Enjoy!