Sheet Pan Chicken Fajitas

Sometimes you just need an easy dinner. Sometimes, meaning “all the time” and “right this minute.” You crave something satisfying, but you’re not in the mood to cook. You need a hot meal and you need it now. These Sheet Pan Chicken Fajitas save the day. They prep and cook in minutes and are just the thing when you need something warm and want a healthy meal in a hurry.

For a speedy weeknight dinner, let your broiler and a sheet pan turn out fajita-style charred peppers and onions with sizzling strips of juicy chicken. It’s a filling, fast food feast as is, but you could also add beans and rice if you want to stretch the servings. Or, try serving it with shredded lettuce if you’d like to turn your speedy meal into a fajita bowl. Leftovers can be reconfigured into another meal, or they’ll make a great hot lunch the next day. 

Baby bell peppers are faster to prep than the regular size. They have a lot less seeds to remove and can be quickly cut into thirds – just the right size for fajitas. They also seem to have a longer fridge life, too, so any extras are less likely to shrivel and go to waste. I think they stay crisp in your fridge drawer for many more days than the full-size variety, which gives you more time to enjoy them before it’s too late. 

Try placing a wet paper towel on your cutting board when you slice your onions. This tip has been on all the social platforms as a helpful way to cut onions without the tears, and sure enough, it works. I used chicken tenderloins to make this even speedier. Someone else has done most of the cumbersome cutting for you already, so keep these in your freezer at all times. You can use them as is, and they’ll cook a lot faster than a whole breast. Or, cut them into slices quickly, as you’ll need to do here.

The ingredients listed below make enough seasoning mixture to season one batch of fajitas. You can use sweet or smoked paprika, or use a little of both, which is what I did. If you would like to make extra fajita seasoning to have on hand, use the measurements in parentheses to make a larger amount. Use some for tonight’s fajitas, and store the rest in an airtight container in your pantry so you’re ready to make this easy recipe even faster the next time. 

Don’t bother with measuring the olive oil. Just give your veggies and chicken a quick drizzle, being as liberal or sparing as you please. Same with the seasonings. Once you make the seasoning blend, you can use as much or as little as you like. I just sprinkled my veggies lightly with the seasoning, and went a little more heavy handed with the chicken. Now a quick stint under the broiler, and presto! Dinner is served. 

Fiesta tonight. These fast fajitas are your ticket to a comfy, easy dinner at home. 

Sheet Pan Chicken Fajitas

  • 1 teaspoon (4 teaspoons) chili powder
  • 1/2 teaspoon (2 teaspoons) cumin
  • 1 teaspoon (4 teaspoons) paprika, sweet or smoked 
  • 1 teaspoon (4 teaspoons) garlic powder
  • 1/2 teaspoon (2 teaspoons) onion powder
  • cayenne pepper (1/4 teaspoon or more, optional)
  • 1 teaspoon (4 teaspoons) salt
  • 1 lime (for juice, plus wedges, for serving) 
  • 1 pound baby bell peppers (12 to 15 peppers)
  • 1 large yellow onion
  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken tenderloins (or breast) 
  • 8 fajita-style flour tortillas, warmed
  • shredded Mexican style cheese, guacamole, hot sauce, salsa and sour cream, for serving 

Combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper and salt in a small bowl; set aside. Line a rimmed baking sheet with foil. 

Cut lime in half. Save one half for juicing, and cut the other half into quarters. Set aside. Cut each baby bell pepper into thirds, discarding the stems and seeds. Halve and slice onion into 1/4-inch slices. Place peppers and onions onto prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with some of the seasoning mixture.  

Cut chicken tenderloins into 1/4-inch thick slices and place into a medium bowl. Toss chicken with 1 tablespoon olive oil and season with seasoning mixture. Toss to thoroughly coat.* 

Set oven rack to second position below broiler. Preheat broiler to high. Broil peppers and onions until soft and starting to char, about 10 minutes. Remove pan from oven, then scatter chicken on top of peppers and onions; return baking sheet to broiler until chicken is cooked through and starting to brown, about 5 minutes more (internal temperature 165º F when a food thermometer is inserted into center). Remove from oven and drizzle with lime juice.  

Serve with warmed tortillas, shredded Mexican style cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.  

*Wash hands, knife, cutting board, bowl and any other surfaces that have come into contact with raw chicken or juices with hot, soapy water. 

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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