Let’s be honest. Who wants to waste hours in the kitchen at dinnertime every night? Nobody! That’s why I love these Sheet Pan Chicken Fajitas. They are so easy to make, it barely counts as cooking, for reals. It’s the perfect meal to feed a crowd, whether that’s just the fam, or if you’re doing some entertaining. It’s easy to double, or even triple, and you can serve it with a variety of sides to meet everyone’s taste and dietary preferences. My kids love to have these with tortillas, while I like to stick with a slow-burning carb like black beans. Roasted sweet potatoes are great with this, too. It would also work on rice or even cauliflower rice for those who need to avoid legumes and grains.
Serve with avocado, sour cream, and cilantro, and I guarantee that all of your fajita dreams will come true.
Here are a few tips to make this dinner even easier . . .
JUMP START
Here are some ways to jump start your prep ahead of time, which will make this dinner come together even more quickly.
- Mix fajita spices and oil ahead of time. Even better, have one of your kids or your spouse do this step for you! Outsourcing is key for successful meal prep.
- Slice chicken and place in a container or ziplock back with the spices and oil and store in the refrigerator. This can be done a couple of days in advance.
- Prep the beans and rice on your meal prep day at the beginning of the week.
If you follow these jump start steps, all you need to do the evening you cook this meal is slice up the onions and peppers, add them to a sheet pan with the chicken, and bake in the oven. Simply reheat your prepped beans and rice.
NOW & LATER
Leverage your time and efforts in the kitchen with simple, easy strategies that leave you with dinner tonight AND extras to get you through other meals this week:
- Consider doubling this recipe. A double batch will fit on two sheet pans. This will give you enough extras to use for lunches like fajita tacos or fajita bowls.
- If you end up with leftover fajita veggies, they’re great tossed into a frittata. Fajita Frittata! Say that three times fast, I dare ya.
- If you make extra beans and rice, you can easily use that in other meals throughout the week. If you have leftovers you’re not going to use in time, just pop them in your freezer for another week. I like to preportion out my grains like rice before freezing, that way I can easily grab exactly what I need to quickly add to a lunch now and then.
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- 3 tablespoons avocado oil or extra virgin olive oil
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper/ground red pepper
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1/4" strips
- 2 large white onions cut into 1/2" wedges
- 2 medium green bell peppers cut into 1/4" strips
- 2 medium red bell peppers cut into 1/4" strips
- sour cream
- brown rice (optional)
- tortillas (optional)
- canned black beans, drained and rinsed optional
- avocado optional
Ingredients
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- Preheat oven to 400F.
- Combine spices and olive oil in a small bowl.
- Combine chicken strips and veggie strips in a large bowl. Pour the spice mixture over the chicken and veggies, and stir to coat completely.
- Place the chicken and veggie mixture on a large, rimmed baking sheet.
- Bake for 30-35 minutes, stirring halfway. Cook until chicken internal temperature has reached 165
- Serve with following options: canned black beans (drained and rinsed), sour cream, ripe avocado, chopped cilantro, soft tortillas or brown rice.