Sheet Pan Chicken Fajitas are the new and hip way to make this family favorite! Toss your chicken, peppers and onions on a sheet pan and bake for twenty minutes for perfectly cooked chicken fajitas! Also a fantastic meal prep option for healthy lunches all week.
Two weeks ago, I had stuff for chicken fajitas for dinner. We have fajitas A LOT at our house. They’re easy – they’re delicious – and they’re actually pretty healthy too. And while I’m a big fan of the dramatic sizzling effect that turns heads every time you order fajitas at a restaurant, I just wasn’t feeling it this night. So I remembered all the tasty looking sheet-pan fajitas I’ve been seeing on the interwebs, and I gave it a try. Just tossed everything on my biggest baking pan and prayed for a successful outcome.
They were perfection. I love a stovetop, sizzly fajita, but I gotta say that trying to get that perfect grilled char on your chicken can be tricky. I tend to over cook it, or there’s too much char, or the peppers and onions aren’t quite cooked enough. This sheet pan method cooks everything perfectly, with no guess work. AND I didn’t have to use any oil whatsoever. So MORE CHEESE ON MY ‘JITAS PLEASE!
Turns out that these are fantastical for meal preppage – either to prep a dinner for the week or lunches. I’m in week 2 of having chicken fajitas for lunch. Be the envy of all your co-workers and have delicious chicken fajitas for lunch, sans the sizzle.
- 1.5 - 2lbs thin sliced chicken breast (if you can't find the thin sliced, just take 2 regular sized chicken breasts and cut them down the center horizontally)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon paprika
- 3 large peppers color of your choice
- 1 large yellow onion
- *cheese, tortillas, favorite fajita toppings for serving
- Preheat oven to 400 degrees F.
- Line a large baking sheet with foil and spray with non-stick cooking spray. Lay your chicken breasts out on the pan - season each side with salt and pepper, and then squeeze lime juice on each side.
- In a small mixing bowl, combine all of your spices. Then, rub 1/2 tablespoon -1 tablespoon onto each side of the chicken.
- Slice your peppers and onion, and then spread out on the pan around the chicken. Season them with salt and pepper
- Bake for 10 minutes - after 10 minutes, flip the chicken, and cook for another 10 minutes. Turn the oven on to low broil for 2-3 minutes at the end to brown the spices a bit.
- Remove from oven - slice and serve immediately, or store in an airtight container in the refrigerator for 3-5 days.