Sheet Pan Chicken Fajitas are SUCH an easy meal for the whole family!
Easy. Healthy. Versatile. Sold! We posted this a while back and you guys loved it so much…. we redid them! Tender chicken, fresh veggies, all cooked up on the same pan! Serve with tortillas, on top of a salad or wrapped up in a lettuce wrap!
You will love this easy to make sheet pan dinner recipe! Cumin, chili powder, garlic, salt and pepper into some olive oil makes your perfect fajita marinade. Check out this video to see how easy these Sheet Pan Fajitas are to make!
HOW TO MAKE SHEET PAN FAJITAS WITH CHICKEN!
Slice your veggies and chicken. Keep them the same size so they cook at the same time.
We used a variety of colored peppers. We sometimes throw in a sliced poblano for a little extra zing!
We love this set of three sheet pans, a size for everything!
Measure out all your spices and toss right into the olive oil.
We 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 that is..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! 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.
- You can substitute a casserole dish or 9 x 13 cake pan in a pinch.
- See all our 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!
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!
You can see all of our Sheet Pan dinners HERE!
Other Sheet Pan Recipes
Our latest is this Sausage Sheet Pan Dinner with Sweet Potatoes and Veggies! – super healthy and great meal plan recipe.
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!
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Pin RecipeA 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 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!
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
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
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 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.
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.