Sheet Pan Fajitas! – The easiest, most versatile dish to ever come in contact with an oven! And did I mention healthy? Easy. Healthy. Versatile. Sold! We posted this a while back and you guys loved it so much…. we redid them!
I love that everything with this is Whole30 compliant and simple, right down to the seasoning. Cumin, chili powder, garlic, salt and pepper into some olive oil makes your perfect fajita marinade.
Slice your peppers and onions thin, but not too thin-remember that they will cook down in the oven!
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Spices ready to go in the marinade! Cumin, chili powder, garlic, salt and pepper into olive oil make it Whole30 approved and flavorful for all.
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.
Ready to go in the oven!
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! We love the flavor of this chilled.
Tips to make Sheet Pan Fajitas:
- 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.
- See all my fast healthy dinners here!
- Top yours with avocado, cilantro and red onion (like below) and toss around to warm those up- adds a ton of flavor without a ton of calories!
Top with avocado, red onion, and cilantro before serving.
If you love the ease of this dish, you will loveour Chili Lime Shrimp Fajitas too! 10 minutes to prep and 10 minutes in the oven!
If you are loving this Sheet Pan thing, here are a few more! – 6 East, Fast and Fresh Sheet Pan Dinners!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
A easy and family friendly one pan dinner! Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!
- 1 pound chicken breasts - sliced thinly
- 1 red pepper - sliced
- 1 green pepper - sliced
- 1 yellow pepper - sliced
- 1 in onion - halved and cut slices
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Pinch of chili flakes
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Preheat oven to 400
- In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
- Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.
- Spread out evenly.
- Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
- Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!
Brilliant! You MUST patent this idea 🙂
I was disappointed to find out that Martha has a sheet pan recipe cookbook…argh. So hard to be original anymore!
I’m hoping mine turns out, I’m cooking on 350 for an hour covered with foil, as I have errands to run. My kiddo will throw the tortillas in after an hour and we will eat within 30 minutes, hopefully. Fingers crossed.
It was awesome thank you!!!! 🙂
You are so sweet! Thanks for following up with your comment !
I really love the idea of dumping food in a sheet pan for an easy dinner. This recipe is marvelous.
Thanks Pat! The variations on the meal are endless and they sure are easy!
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!
Hi Lena!
I’m so glad you liked the recipe, It’s one of my favorite! I make this all the time. Go to healthy dinner…yay!
Take care,
Kathi
Made this for supper tonight. Was a huge hit with the family.
Hi Denise – this is my go to dinner! With or without tortillas it’s always a hit…I’m so glad you liked it!
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
Hi Cheryl – Thanks for the comment and you are right! Glad you found me and hope you come back to visit soon!
kathi
We first made this according to the recipe, then we did make it on the grill using foil packets. Worked just as nicely, and cleanup was a breeze! We might even use this recipe while camping.
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.
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
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
I made this last night for my family and we loved it. Very easy and tasty. Thank you, Kathi!
Hello Claire! Thanks for the nice note…I’m so glad you liked them! I’m actually making them tonite!
Kathi
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!
I’m going to try and use the left overs by stuffing some pizza dough with it!
Just made these for dinner tonight. They were amazing! Definitely a keeper recipe I’ll make often!
Hi Kat! I’m so glad you liked them I just made a whole sheet of them on Sunday for my Whole30! Thanks for the comment!
Did you serve anything else with them (I’m planning avocado)? I’m making these tonight for Whole30 day 4 🙂
Be aware: tortillas, sour cream, and cheese add-ins are not on the Whole 30 plan.
I think everyone on the plan understands the extra add-ins are not Whole30 compliant but thanks for the warning.
I can’t wait to make this fajita recipe. I’m going to double it since I like to cook in batches. However I’m concerned about you saying to use tortillas and add sour cream and shredded cheese since none of those are Whole 30 compliant. Your recipe is on the Whole 30 set of recipes you’ve gathered, but then you add none compliant ingredients. That being said, I still can’t wait to make the fajita part. I’ll eat it as is and also in lettuce or Napa cabbage wraps, over a sweet potato and with scrambled eggs. I know it’s going to be yummy.
Delish. Made this for hubby & kids. Everyone loved it!!
These are my favorite kind of notes! So glad your family loved it. Thanks for taking the time to write!
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.
So glad! Thank you so much for taking the time to send a note!
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
Hi Susan, I’m so glad you liked them! Truly appreciate you taking the time to send a note!
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!
Such a flavorful simple recipe! My new go to recipe!
Made this for dinner last night… It was a huge hit!!! So easy to make. I had to double it because I had to use the chicken I had. So so so good!! Thank you!!
I love leftover fajitas for lunch! So glad you liked it!
I loooove this recipe! I have made it several times for my family and we enjoy it every single time. Just made it for a friend who just had twins and she said it was absolutely delicious…..two thumbs up for sure????
Wondering if I can mix and coat the chicken/veggies in advance and then freeze them to be pulled out a few days later?
Hi Michelle – gosh, I don’t think I could recommend it, I haven’t tried it! I’m not sure how the olive oil will freeze. Sorry, not much help :(.
Can I do this without slicing the chicken?
Sure! Just make sure your onions and peppers are cut in thick strips so they don’t over cook while the chicken cooks!
Hello Kathi, just found this recipe. I love sheet pan recipes and slow cooker recipes, I work late most nights and when I get home it`s hard getting supper done before it`s time to put little ones to bed. Getting everything ready before work and then popping it in the oven when I get home or having hubby watch it in the slow cooker is great. I would love to do this recipe, but everyone is getting a little tired of chicken, could I use maybe a flank steak or some other kind of beef? Thank you in advance, and have downloaded all of these 6 pan pan sheet dinners. Going to try the salmon fajitas next sunday.
Hi Pauline! I think you could use most any protein with it as long as it’s cut thinly enough to get done at the same time the veggies are done! Don’t blame your family for getting tired of chicken, I think we are gonna start to cluck around here soon! Maybe a dark meat chicken thigh?
This is a fantastic recipe! I’m on day 7 of a whole 30 and spent hours in the kitchen yesterday and needed today to be simple and delicious. This recipe delivered! Thank you!
Thank you Danielle!
Forgive me as I am a bit of an idiot…but do you grill the chicken first before putting it on the sheet to cook? Or do you just put raw chicken slices? Again….I am not a cook.
Hi David – not a stupid question! You put the raw chicken with the veggies and cook them all at once!
Thanks!
I had this same question! Thanks!!
OMG! These were delicious and easy. I’m in the middle of a Whole30, so I had the fajitas over salad greens with avocado, tomato and compliant ranch. Love that it’s Whole30 compliant, but I will definitely make these when I’m not doing a Whole30, and instead serve with tortillas and a lot of sour cream! 😉
I still make these on a regular basis! Good job on your Whole30, it is so hard but so worth it!
Made this with flank steak last night. Whole family loved it. Two weeks into the Whole30 thing and recipes like this make it easy and worthwhile.
Kathi, this was a spectacular dish. I will NEVER prepare fajitas any other way. I microwaved a couple sweet potatoes, hallowed them out (some) and baked them on the sheet with other ingredients and then filled them with the chicken, onions, and pepper mixture. Topped with guacamole, this was the PERFECT Whole 30 meal. So satisfying. My husband, and 12 and 13 year old children agree. Thanks for sharing such a good one!
I am so glad you liked it Marie! I haven’t done a Whole 30 in a year but still make these all the time! Great with shrimp too…in fact I’m making and blogging that tomorrow! Thank you for writing!
I know that you posted this recipe like two years ago but I just have to say that I made it for the first time tonight and it was amazing! I was a vegetarian for most of my life and I always screw up cooking chicken — but this was totally foolproof and I am saving it to use again and again. The house smells fantastic, it was super quick and my husband and I both loved it. Thank you!
Its an oldy but a goody! I am so glad you liked it. I did something similar with shrimp and posted it today!
LOVE this recipe. Made a couple changes but turned out perfect and was great school night dinner. I have more time usually in the afternoon so prepped it while my youngest napped and put it in a freezer gallon bag and threw it in the fridge and then at dinner time just threw it in the oven. Super easy. Found your blog on pintrest. I didn’t have 3 bell peppers so I added 3-4 stems of asparagus to make sure I had plenty of veg. I have some younger kids so I halved the chili powder and used equal amount of smoked sweet paprika to still give it that “tex mex” flavor. I am doing a semi-paleo lifestyle so I tried it with a small tortilla but had a generous scoop over some yummy spring lettuce with sour cream. Was so great both ways. Super flavorful.
I made these tonight and they came out AWESOME! I’m usually a critic of my own cooking but I was definitely proud of this one! My one year old loved the peppers and my (very picky) 3 yo loved the chicken – I’ll take it ????. Very inspired to explore more one sheet pan recipes. Thank you – I’ll be making these fajitas again ????
This recipe was delicious and did not disappoint! My kids loved it and the seasoning was not too strong for them. Thank you for the recipe!
Loved how simole and fast this recipe was! I used boston bib lettuce as my low carb fajita. Made for some great leftovers! Thank you!
These are SOOOOO good! Wow! I love how they smell while they are baking, and the meal was delicious. I will be making these many times! Thank you for sharing this and for the wonderful pictures!!
What a nice comment! Thank you Amy from PA!
Y’all this is fantastic! My boyfriend and I are going Whole 30 and this is our favorite dish we have had so far! One thing I will add is that we used two chicken breast and I doubled the olive oil mixture. Was iffy on that but it really worked out!!! Thanks for this awesome recipe! We will definitely be making this again!
Thank you for the nice note Ellen! I am so glad you liked the recipe!
Quick’ easy &delicioys!
What would you recommend for temperature and time if using a convection oven? Thank you so much – I love your site.
Hi Carolyn – in general convection ovens run 25 degrees hotter so reduce by that amount. It’s a rather forgiving recipe and hard to ruin unless you over cook so much the chicken and veggies get tough.
Thank you! I have never tried the convection setting on my oven and I have had it for 10 years. Will try it for this recipe.
I love mine! Use it anytime you want to make things a little bit browner. If your’s works like mine, you will put in 400 but it will automatically default 25 degrees less to 375. I had a friend who thought her oven was broken when it did this LOL!
Worked out perfectly via convection oven! Great recipe. I served with tortillas, avocado and cilantro. Next time will squeeze a lime over when serving but I didn’t have one on hand. Looking forward to eating the leftovers for lunch over greens. Yum!