Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are the simplest, most delicious one pan dinner around. Full Stop. Make this tonight!

this recipe

Welcome sheet pan chicken fajitas, the weeknight dinner revolution!

I may be the last person on the internet to try sheet pan fajitas. I have seen them conquering the blog world for years, and have always thought to myself… why? It’s really not that hard to make fajitas on the stove top, surely putting them on a sheet pan is not worthy of that much excitement?

Well, let me be the first to admit, I was wrong. Truly, sadly wrong. And now I have missed out on the perfect simplicity that is sheet pan fajitas for ages. I may have to make them every week for the rest of the year to compensate.

The genius of sheet pan fajitas is how hands-off they are. This meal takes about 5-10 minutes of prep time, depending on how fast of a chopper you are. Throw everything on the sheet pan, pop it in the oven, and let it cook itself into magic fajita deliciousness.

No watching. No stirring. No fussing with the heat to get the char just right. Just sit back, pour yourself a beverage, and enjoy your genius... but only for about 10-12 minutes, because that’s all it takes for these fajitas to cook.

One pan fajitas on the table with almost no work in less than 25 minutes? That is certainly something to be excited about. Serve them with some delicious instant pot Mexican rice for a simple and satisfying meal.

Jump to:

• You Will Love This
• Ingredients
• How to Cut Fajita Meat
• Instructions
• Serve This With
• Storage
• Recipe
• Comments

You Will Love This

• A healthy and delicious one pan meal on the table in less than 25 minutes.
• No active cooking - just put the sheet pan in the oven, sit back, and relax!
• Serve it with cauliflower rice for a low carb option. Or corn tortillas to keep it gluten free. This is a versatile meal!

Ingredients

Gather together your ingredients. You will need:

• Three bell peppers
• One large onion
• Olive oil
• Boneless, skinless chicken breast, cut into strips
• Seasoning including: salt, chili powder, paprika, garlic powder, onion powder and cumin
• Lime

How to Cut Fajita Meat

For tender fajita meat, cut the chicken breasts into thin slices across the grain. This usually means cutting horizontally across the breast. If you picture your hand laid out flat as a chicken breast, you would cut from pinky finger to thumb, NOT from the tips of the fingers to the bottom of the palm.

Instructions

Step One: Preheat your oven to 425 degress. In the meantime, cut your chicken breasts into thin slices. Make sure to cut across the grain for tender chicken. Cut your bell peppers and onion into thin strips.

Step Two: Lay your peppers and onions out on a lightly greased sheet pan.

Step Three: Mix olive oil and seasonings together in a bowl to make a quick fajita sauce. Add the chicken strips to the bowl and coat in sauce.

Step Four: Lay the seasoned chicken on top of the onion and pepper mixture on the sheet pan. If any fajita sauce is left in the bowl, drizzle it over the veggies. Give everything a quick stir to mix it together.

Step Five: Put the sheet pan in the oven and bake the fajitas for 12-15 minutes, until the chicken is cooked through and the peppers are tender-crisp. The chicken should be cooked to an internal temperature of 165 degrees. Add a squeeze of fresh lime over the sheet pan after removing from the oven.

Serve This With

Serve your fajitas with cauliflower rice for a lower carb option. Or choose corn tortillas to keep them gluten free. We love our fajitas with flour tortillas and a big salad on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. I love to use up leftovers on top of a salad!

 

Recipe