Sheet Pan Chicken Fajitas
An easy 40 minute meal that's loaded with juicy chicken, sliced pepper, and onions.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
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Continue Reading at Saltandbaker →Chef's Notes
You can use olive oil if you’d like. Olive oil doesn’t have as high of a smoke point as vegetable oil, but we are only roasting the veggies and meat at 400°F which is safe enough for olive oil usage.
For an even quicker dinner trick, use a seasoning packet from the store. That’s totally fine. However, I’d encourage you to make the homemade mix of mine and double or triple it and keep some on hand for later!
Fajita Toppings:
Sour cream (use a low fat sour cream or even Greek yogurt for a healthier option.)
Cilantro
Guacamole
Pico de gallo
Shredded cheese
Fresh diced tomatoes
Shredded lettuce
Spinach
Shredded cabbage (for a crunchier texture)
Squeeze of lime
Storing: Store leftovers in an airtight container in the fridge for up to 5 days. (Note, this recipe makes about 4 servings, 2 fajitas per person.)
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Reviews from the Original Source
I made the sheet pan chicken fajitas tonight for dinner.It was very easy ,simple and DELICIOUS. I will definitely make this dish again.😀
I love that this meal is all on one sheet pan! It goes together really fast and is super yummy!
Whitney - this recipe is so good and easy to make. I used the seasoning recipe , I m glad I did. nothing like it.! I am rather a Plain Jane and used only a 1/2 T on the chicken -pepper - onion mixture. Just enough for me/family.
It was so good I didn t use any condiments. Perfect without.
I know already I will make this often. Am planning a Mexican themed dinner with friends already. Many thanks for this recipe.
Everybody! try this recipe - you'll love it.!
Tried it with the frozen peppers- they were slightly soggy, but honestly- we gobbled these up! We make them every week now :) thank you for this wonderful recipe, Whitney! Even our one-year-old loves them!
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