Sheet Pan Fajitas

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Sheetpan-Fajitas-6

Holy sheet this is so good!  I mean no sheet..this is really good and really easy!  Okay, okay…enough of the sheety jokes.  I can’t help myself…Laughing Spatula remember?

I love the idea of everything dumped onto a sheet pan, tossed together then thrown in the oven and boom….dinner done!  In fact I love the concept so much, I am busy developing several more sheet pan recipes to share with you soon.   Been up to my elbows in sheet…pans…argh, somebody stop me.

Another few reasons to love this recipe. It’s healthy, low fat, low carb, Paleo and Whole30 compliant.  It also feeds a crowd and provides leftovers for that boring old lunchbox.  Kick it up with hot sauce, or maybe a jalapeño mixed in with the veggies if you like spicy.  Serve with sour cream, avocado, grated cheese…all your favorite fajita fixings!  Wrap it all up in a warm tortilla, lettuce leaf or dump it on salad.

NOTES:

  • Slice your chicken and veggies about the same thickness to ensure everything is done at the same time.
  •  Use the convection feature on your oven if you have it, it will brown the veggies nicely.
  • I purchase my large sheet pans at Costco.
  • You can substitute a casserole dish or 9 x 13 cake pan in a pinch.

Great served with my Best Spanish Rice recipe!

Spanish Rice5

If you are loving this Sheet Pan thing, here are a few more! – 6 East, Fast and Fresh Sheet Pan Dinners!

Sheet Pan Collage1

Clink!

Kathi

4.8 from 4 reviews
Sheet Pan Fajitas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 pound chicken breasts - sliced thinly
  • 1 red pepper - sliced
  • 1 green pepper - sliced
  • 1 yellow pepper - sliced
  • 1 onion - halved and cut in slices
  • ¼ cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
Instructions
  1. Preheat oven to 400
  2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
  3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.
  4. Spread out evenly.
  5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
  6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Sheet Pan Fajitas5

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Comments

  1. Brilliant! You MUST patent this idea 🙂

  2. I really love the idea of dumping food in a sheet pan for an easy dinner. This recipe is marvelous.

  3. Thanks Pat! The variations on the meal are endless and they sure are easy!

  4. Made this for dinner tonight . Awesome! I’m so running out of ideas for dinner with this frigid weather. Below zero temps this past week , has stopped me from using the grill outside. It’s so hard to please the boys and me :). I can’t wait to serve it to the girls when they are home from college. Something the whole family will enjoy! And so easy!

  5. Made this for supper tonight. Was a huge hit with the family.

  6. Cheryl Sullivan says:

    I am betting you can do this on the grill in foil packs and save using the oven now that the weather is a bit nicer. Making this in the oven tonight for supper!!!! I need to get choppin’ ……..lol Thanks for sharing btw, found you on pinterest……my favorite place to be 🙂 happy cooking

  7. I believe I would eat this as is – will see if I have time to get onto the bbq this weekend and let you know how it went.

  8. This sounds great! Do you think I could freeze individual servings to use later for lunches?

    • Keeping in mind that veggies just don’t freeze all that well and if you don’t mind that then yes…I’d say it would work great! Small container with a flour tortilla on the side would make a great lunch!
      Kathi

  9. I love your recipes because you have so many tasty & healthy ones. My only pet peeve is that you never post even approximately how many servings each recipe makes. I use these in my Weight Watchers plans because they are so healthy. I have to put in each ingredient & amount to build the recipe, then how many servings so I can get the number of points per serving. As it is I guess at it and that’s doable, but it would sure make my life simpler if you could at least post a suggestion! Thanks & keep up the great recipes!

    • Hi Jenny – You are so right and you said it so sweetly! I should add servings…especially some of my sheet pan recipes that are so popular and serve quite a few. I’ll go back and add them to the most viewed posts and include them in my recipes from now on. Thank you for your note…I needed that nudge!
      Kathi

  10. I made this last night for my family and we loved it. Very easy and tasty. Thank you, Kathi!

  11. MJ Stamper says:

    Soooo delicious! Made them tonight but on the grill instead of the oven…super yummy. We have an old sheet pan we use on the grill for recipes like this. Gotta try those salmon fajitas next!

    • We just had the salmon fajitas! They are a regular on our weeknight rotation. Puree up a little nonfat greek yogurt and roasted red peppers for some sauce…holy cow is it good! Thanks so much for your kind note!

  12. Kathleen Allen says:

    I’m going to try and use the left overs by stuffing some pizza dough with it!

  13. Just made these for dinner tonight. They were amazing! Definitely a keeper recipe I’ll make often!

  14. Delish. Made this for hubby & kids. Everyone loved it!!

  15. Virginia says:

    I ran across this recipe, and your blog, last Friday. I made this over the weekend and my son loved it. He said there was just the right amount of spice and thought the flavor was terrific! For easy clean up I lined the pan with aluminum foil. Perfect! Thanks for a great recipe. Will definitely make it again.

  16. I made this recipie for sheet pan fajitas for dinner tonight. This recipie was wonderful.
    It was easy to follow and the chicken and peppers and onions,cooked well and I will
    Definately be making this recipie again.
    Thank you

  17. Making this now 😉 if using convection feature on oven do I still set temp to 400 ?

    • Sorry I couldn’t respond in time! Yes, still use 400. I use my convection feature for this recipe as well. It helps brown the veggies. Thanks!

Trackbacks

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