Chicken: Slice the chicken against the grain to ensure it’s tender and not chewy. Be cautious not to overcook it, as it can become dry.
Make-Ahead Instructions: Slice all the vegetables and cut the chicken, then store them separately in the refrigerator until ready to bake. You can prepare the seasoning in advance and store it in a jar at room temperature for up to several days.
Freezer Meal Instructions: For the best results, buy raw chicken and vegetables and season them well with fajita seasoning. Then, place the seasoned chicken and vegetables (raw) in a freezer-safe ziplock bag and store them in the freezer for 2-3 months. When ready to use, thaw overnight in the refrigerator, arrange on a sheet pan, and bake as instructed.
Crockpot Fajitas: Pour half of a 14.5oz can of diced tomatoes into the bottom of the crockpot. Layer the chicken on top, then sprinkle half of the fajita seasoning over the chicken. Add the vegetables, followed by the remaining seasoning. Top with the rest of the diced tomatoes and a small can of mild diced chilies. Cook on high for 2 hours or low for 3-4 hours. Serve as directed.
Vegetarian Fajitas: Omit the chicken and substitute with a can of drained black beans, diced sweet potato, sliced mushrooms, and/or cooked Mexican rice.
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a quick, flavorful, and healthy meal that combines chicken, vegetables, and spices in a simple one-pan dish. With minimal prep and cooking time, this recipe is perfect for busy nights or meal prepping.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
- 3 bell peppers green, yellow, and red, cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons oil vegetable or canola oil
- 1 lime
- 1/4 cup fresh cilantro chopped
- 8-10 small flour tortillas
- Desired fajita toppings: sour cream sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- Salt and freshly ground black pepper
Instructions
- Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken and vegetables into strips. Arrange the vegetables evenly on the pan, then place the chicken on top.
- Preheat the oven to 425°F.
- In a small bowl, combine the seasoning ingredients and stir well to mix. Sprinkle most of the seasoning over the chicken and some over the vegetables. Spoon the minced garlic onto the chicken and drizzle olive oil over the entire pan. Toss everything to coat evenly, then spread it into a single layer on the pan.
- Bake for 15-20 minutes or until the chicken is cooked through (165°F when tested with a thermometer). During the last 5 minutes of cooking, wrap the flour tortillas in foil and place them in the oven to warm.
- Once done, remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables, then sprinkle with cilantro. Serve in warm tortillas with additional toppings, if desired.