Sheet Pan Chicken Fajitas is an all-around easiest and tastiest dinner! They’re made with tender chicken, and crisp veggies roasted all over one pan and served with your favorite toppings with the easiest clean-up!
These one-pan meals have been budget-friendly and create peace at dinner tables, you will feel proud with family eating their entire food happily and hungrily.
No Joke, this recipe is the best weeknight dinner around here, quick and easy-to-make meal with just one single sheet pan as well to mix the seasonings of your choice, that’s it!
Why is Chicken Fajitas Healthy?
Sheet Pan Chicken Fajitas are filled with nutritious ingredients and fiber, these are good for your body and health, and these contain healthy fats and fiber that will surely satisfy your hunger for a long time.
Make sure to clean all ingredients for the best flavor and taste, it’s so much easy to make Chicken Fajitas healthy.
Do You Cut Chicken Fajitas Before Cooking?
It’s best to slice Chicken to save your cooking time. Avoid overcooking this meal by slicing the chicken, onions, and peppers into ¼-inch strips.
Make your chicken more tender and crispier by cutting across the meat grain. You need to cook it hot and fast also you can avoid drying out chicken fajitas by doing this.
What kind of Sheet Pan to Use?
You will need the largest sheet pan or baking dish for this chicken fajitas recipe. Keep in mind that the fajita chicken and vegetables are not too much overfilled-on baking sheet.
Otherwise, steam will not pass through and get trapped and output will not be as tender as you want. I am going to use a 13×16″ baking sheet for this recipe you can also use a large glass baking dish too.
Ingredients
Boneless Chicken: boneless skinless chicken breast you also use chicken thighs too.
Bell Peppers: Make sure to slice them into strips.
Garlic: minced garlic work best for this recipe.
Yellow Onion: slice them thinly before using.
Olive Oil: vegetable and canola oil work fine too.
Fajita Toppings: choose the fajita seasoning of your choice, and top this dish with sour cream and shredded cheese.
How to Make Chicken Fajitas?
Slice Chicken and Veggies into strips: It’s best to slice Chicken to save your cooking time. Place all vegetables on a sheet pan, with chicken slices on top of it.
Make Fajita Seasoning: Mix all the ingredients for seasoning together in a medium bowl. Gently sprinkle over the chicken and veggies.
Then spoon minced garlic paste on top of the chicken and softly pour olive oil over the entire sheet.
Toss & Cook: Thoroughly toss everything (perfectly spread on the pan) and bake it at 245F* for up to 20 minutes until the chicken is perfectly cooked.
Serve Hot: Finish by squeezing fresh lime juice over the dish and gently sprinkle with cilantro. Serve this with warm flour, topped with salsa, sour cream, and hot sauce.
Store leftover for up to 2-3 days and before using it re-heat it over.
Make Ahead and Freezing Instructions:
Make Ahead of Time: You can make this dish ahead of time, slice the chicken and all veggies, and let it store in the refrigerator separately until you are ready to prepare.
For seasoning, store it in a jar with an airtight lid at room temperature for several days.
To Freeze: I would recommend you use raw chicken and vegetables for best results and season them with fajita seasoning.
Place it in an airtight container or Ziplock bags for 2-3 months in the freezer. Before using it thaw overnight in the fridge and cook it according to instructions.
Variations:
Crockpot Fajitas: Add half a can (of 14.5oz) of diced tomatoes into the bottom layer of a crockpot. Layer the chicken into the next layer of the pot.
Drizzle half of the seasoning over to the chicken, add a topping of veggies, and add the remaining seasonings. Now, add leftover diced tomatoes and also a small can of diced chillis.
Let it cook for 3-4 hours and serve as you want.
Vegetarian Fajitas: Use black beans can instead of fajita chicken with sweet potato, you can also add cooked rice it will taste perfect.
Recipe
Sheet Pan Chicken Fajitas Recipe
Ingredients
- 1 1/2 pound boneless skinless chicken breasts sliced
- 3 bell peppers sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic
- 3 tbsp olive oil
- 1/4 cup fresh cilantro
- 8-10 flour tortillas
- Desired fajita toppings Sour cream, sliced avocado
Instructions
- Preheat the oven to 425F*.
- Bring a large sheet pan and sprinkle non-stick cooking spray onto it. Gently cut chicken and veggies into strips to reduce cooking time. Lay sliced veggies on the pan and evenly place the sliced chicken on top of them.
- Prepare Fajita seasoning by combining all ingredients in a medium bowl. After that, sprinkle some of the seasoning over the vegetables and most of it over the sliced chicken. Carefully spoon garlic paste on top of the chicken breasts and pour olive oil. Thoroughly toss everything and spread it evenly across the pan.
- Let it cook for 15-20 minutes until the chicken is well tenderized, while cooking warm the flour tortillas into foil in the oven for a minimum of 5 minutes.
- Finish it with by squeezing fresh lime juice over this dish and gently sprinkle with cilantro. Serve this with warm flour, topped with salsa, sour cream, and hot sauce.
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