Sheet Pan Chicken Fajitas: 1 Pan Wonder

Okay, let’s talk weeknight dinners! You know those nights when you’re absolutely wiped, the fridge looks kinda sad, and the thought of making a gourmet meal feels like climbing Mount Everest? Yeah, me too! That’s exactly when my go-to Sheet Pan Chicken Fajitas with Peppers recipe swoops in to save the darn day. Seriously, toss everything on a pan, pop it in the oven, and BAM – you’ve got this incredibly flavorful, healthy, and super satisfying meal ready in like, no time. It’s a lifesaver for busy families, and the vibrant colors alone make it feel like a fiesta, even if it’s just Tuesday.

Why You’ll Love This Sheet Pan Chicken Fajitas with Peppers Recipe

Why is this recipe so darn good? Let me count the ways!

• Super Speedy: Seriously, it’s ready in about 30 minutes from start to finish. Perfect for when you’re starving!
• Easy Peasy Cleanup: We’re talking one pan and minimal bowls. Less scrubbing means more time for, well, anything else!
• Flavor Town, Population: You! All those spices on the chicken and veggies? Chef’s kiss! It’s so flavorful.
• Healthy & Wholesome: Packed with lean protein and colorful veggies, this is a meal you can feel really good about eating.

Ingredients for Sheet Pan Chicken Fajitas with Peppers

Alright, let’s get our ingredients prepped for these amazing fajitas! You don’t need anything super fancy, just good quality stuff that makes these flavors pop.

• 1 1/2 pounds chicken breast tenders (or you can slice up regular chicken breasts yourself – I often do!)
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin (aren’t these colors just dreamy together?)
• 1 small red onion, sliced into thin half-moons
• 1 1/2 tablespoons extra virgin olive oil (good quality makes a difference!)
• 1 teaspoon kosher salt (or more, to taste!)
• Freshly ground black pepper, to taste (always fresh, it’s so much better!)
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (this gives such a lovely smoky depth!)
• Fresh limes (you’ll need a few for squeezing over everything!)
• Fresh cilantro, for garnish (chop it up, it’s so pretty and fresh!)
• Warm tortillas (your favorite kind, get them ready to go!)

How to Make Sheet Pan Chicken Fajitas with Peppers

Alright, let’s get this party started! Making these fajitas is honestly the easiest thing ever, and you’ll be amazed at how much flavor we pack onto one sheet pan. This whole process comes together so quickly, it’s become my absolute favorite when I’m short on time but craving something really good.

Preheating and Prep for Sheet Pan Fajitas

First things first, let’s get that oven warmed up! We want it nice and hot at 425°F (that’s 220°C for you metric folks). While it’s heating, grab a big bowl. Toss in your chicken tenders, all those colorful sliced bell peppers, and the red onion. Drizzle it all with that lovely extra virgin olive oil. Now, sprinkle generously with the kosher salt, a good crack of black pepper, and all those yummy spices: chili powder, garlic powder, onion powder, cumin, and smoked paprika. Give it a good mix with your hands – get it all coated and ready for its flavor bath!

Seasoning and Roasting Your Sheet Pan Chicken Fajitas

Once everything is beautifully coated in spices and oil, grab a baking sheet and give it a quick spray with some non-stick cooking spray. Trust me, this makes cleanup a breeze! Spread that delicious chicken and veggie mixture out in an even layer. We don’t want anything piled up, or it won’t cook right. Pop that pan into your preheated oven for about 20 minutes. You’re looking for the chicken to be cooked through, reaching an internal temperature of 165°F (74°C). It smells amazing at this point, right? That’s the magic of fresh ingredients meeting heat!

The Finishing Touches for Perfect Fajitas

Now for the magic! Switch your oven to the broil setting. Keep a super close eye on those veggies – we just want to give them a little char for that extra delicious smoky flavor, maybe 1-2 minutes max. Seriously, don’t walk away from the broiler, it can go from perfect to burnt in a heartbeat! While all this is happening, about 5 minutes before everything’s done, wrap your tortillas in foil and pop them in the oven to warm up. Once everything is out of the oven, give those hot fajitas a good squeeze of fresh lime juice. You can find more tips on making them perfect right here. Pile them into your warm tortillas, garnish with some fresh cilantro, and dive in!

Tips for Success with Sheet Pan Chicken Fajitas

Okay, so making these Sheet Pan Chicken Fajitas with Peppers is pretty foolproof, but like any good recipe, a few little tricks can make it absolutely *sing*. I’ve learned a thing or two over the years of making this, and I want to share them so yours turn out amazing every single time. Think of these as my little secrets for fajita perfection!

First off, don’t skimp on the spices! That melange of chili powder, cumin, and smoked paprika is what gives these fajitas their signature punch. And please, please use fresh lime juice at the end—it just brightens everything up like magic. If your bell peppers are a bit chunky, that’s totally fine; they’ll just soften up beautifully. I also find that slicing the onion thinly really helps it caramelize nicely on the pan. For more easy dinner ideas like this, you can check out my collection of simple weeknight meals!

Ingredient Notes and Substitutions for Fajitas

Sometimes you might not have *exactly* what the recipe calls for, and that’s totally okay! For the chicken, if you don’t have tenders, just slice up a couple of regular chicken breasts – no biggie. As for the peppers, any color will work, so use what you have! If you’re not a fan of red onion, a yellow or white one will do just fine.

And hey, if you’re looking for a slightly different flavor profile, I sometimes add a pinch of cayenne pepper for a bit of heat, or even a bit of oregano to the spice mix. It’s all about making it YOUR perfect fajita!

Serving Suggestions for Your Sheet Pan Chicken Fajitas

So, you’ve got your amazing fajitas ready to go! What else do you need for the ultimate fiesta? I love serving these with warm tortillas, of course. Some yummy toppings include a dollop of sour cream or Greek yogurt, some fresh guacamole, salsa, or even a sprinkle of shredded cheese if you’re feeling it. For more inspiration on healthy meals, check out my healthy dinner ideas!

Storage and Reheating Instructions

Got leftovers? Lucky you! Store any unused Sheet Pan Chicken Fajitas with Peppers in an airtight container in the fridge for up to 3 days. To reheat, I like to warm them gently on the stovetop in a skillet over medium-low heat, or you can pop them back in the oven at a lower temp, around 350°F, until heated through. This keeps them tasting almost as good as the first night!

Frequently Asked Questions about Sheet Pan Chicken Fajitas

Got a question about our super easy Sheet Pan Chicken Fajitas with Peppers? I’ve got you covered! These are the things I often get asked, so let’s dive in!

Can I make these fajitas ahead of time?

You totally can prep some parts ahead! You can slice your veggies and chicken, and even mix up the spice blend a day in advance. Store them separately in the fridge. Then, when it’s dinner time, just toss everything onto the sheet pan and roast away. It saves even more time on busy nights!

What if I don’t have all the peppers?

No worries at all! The beauty of fajitas is their flexibility. If you only have one color of bell pepper, go for it! Red, yellow, orange, green – they all work. You can also add other veggies, like zucchini or even mushrooms, if you have them on hand. Just make sure they’re cut to a similar size so they cook evenly.

How do I get my chicken nice and tender?

The key is not to overcook it! The 20 minutes of roasting time is usually perfect for chicken tenders. If you’re using larger chicken breast pieces, you might want to slice them a bit thinner. Also, don’t forget that final squeeze of lime juice right before serving – it adds a little brightness that makes everything taste even better, just like in my chicken taco filling recipe!

Can I make this recipe spicier?

Absolutely! If you love a little heat, just add a pinch of cayenne pepper to your spice mix. You could also add some finely chopped jalapeño peppers to the sheet pan with the other veggies. Just be careful how much you add, and maybe warn your guests!

Nutritional Information

Now, let’s chat about what’s going into your body with these delicious fajitas. Keep in mind these are just estimates, as they can totally change based on the exact brands you use and how big your servings are! This recipe serves about 4 hungry people.

Per serving (approximate): Calories: 0, Protein: 0g, Carbohydrates: 0g, Fat: 0g, Sugar: 0g, Sodium: 0mg.

Share Your Sheet Pan Chicken Fajitas Creation!

Alright, now it’s your turn to get cooking! I absolutely LOVE seeing your kitchen creations. If you whip up these Sheet Pan Chicken Fajitas with Peppers, do me a solid and leave a comment below to tell me how they turned out! Did you try any fun variations? Or snap a pic? Tag me on social media! I can’t wait to see your deliciousness. You can find even more ideas on my blog!

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