If you’re looking for a quick and tasty dinner idea, these 30 Minute Sheet Pan Chicken Fajitas are just what you need. I remember one busy week when my son, Jake, came home from school and asked if we could have fajitas for dinner. It was a hit, and now it’s a regular on our meal prep list!
Table of Contents
Why You’ll Love It
- They’re loaded with flavor and color.
- You can whip them up in just 30 minutes.
- Clean-up is a breeze with just one pan.
Pure Comfort
These fajitas are pure comfort food. The juicy chicken, vibrant peppers, and warm spices come together to create a dish that feels like a hug on a plate. Plus, they’re perfect for busy weeknights or meal prepping for the week ahead.
What You Need
- 1 lb 1 lb boneless, skinless chicken breasts, sliced – Substitute with tofu for a vegetarian option.
- 1 1 large red bell pepper, sliced – Feel free to use any color bell pepper.
- 1 1 large yellow bell pepper, sliced – Mix and match with green or orange peppers.
- 1 1 large red onion, sliced – You can use white onion if preferred.
- 3 tbsp 3 tbsp olive oil – Can substitute with avocado oil.
- 2 tsp 2 tsp chili powder – Adjust to taste for spice level.
- 1 tsp 1 tsp cumin – Omit for a milder flavor.
- 1 tsp 1 tsp garlic powder – Fresh minced garlic works too.
- to taste Salt and pepper to taste – Use sea salt for a richer flavor.
- 8 8 small flour tortillas – Corn tortillas are a gluten-free option.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, marinate chicken up to 24 hours in advance.
Steps to Make It
- Preheat your oven to 425 °F. This ensures that your fajitas will get that perfect sizzle and crispness as they bake.
- In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, salt, and pepper. Toss until everything is well coated and colorful.
- Spread the chicken and veggies evenly on a baking sheet. Make sure they’re in a single layer for even cooking. You want to see those vibrant colors shining through!
- Bake in the preheated oven for 20 minutes. You’ll know they’re done when the chicken is cooked through and the veggies are tender and slightly charred.
- While the fajitas are baking, warm the tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them soft and pliable.
- Once the fajitas are ready, remove them from the oven and let them cool for a minute. Serve them hot with your warm tortillas and your favorite toppings!
Make It Perfect
- For extra flavor, marinate the chicken in the spices and oil for a few hours before cooking.
- Use a non-stick baking sheet or line it with parchment paper for easy clean-up.
- Add some lime juice before serving for a zesty kick!
Mix It Up
- Try adding black beans or corn for extra texture and flavor.
- Swap out the chicken for shrimp or beef for a different twist.
Perfect Partners
- Serve with guacamole and salsa for a perfect pairing.
- A side of Mexican rice or a fresh salad complements this dish beautifully.
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FAQs
Can I make these fajitas ahead of time?
Absolutely! You can marinate the chicken and chop the veggies a day in advance.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze the fajitas?
Yes, freeze the cooked fajitas in a freezer-safe container for up to 2 months.
What can I substitute for chicken?
You can use firm tofu or tempeh for a vegetarian option.
What toppings do you recommend?
Sour cream, cheese, and fresh cilantro are all great choices!
Conclusion
These 30 Minute Sheet Pan Chicken Fajitas are not just a delicious dinner idea; they’re a fun way to bring the family together. With minimal clean-up and maximum flavor, they’re bound to become a staple in your meal prep routine. Enjoy every bite!
30 Minute Sheet Pan Chicken Fajitas
Equipment
- Baking Sheet
- Large bowl
- Skillet
Ingredients
Ingredients
- 1 lb lb boneless, skinless chicken breasts, sliced Substitute with tofu for a vegetarian option.
- 1 large red bell pepper, sliced Feel free to use any color bell pepper.
- 1 large yellow bell pepper, sliced Mix and match with green or orange peppers.
- 1 large red onion, sliced You can use white onion if preferred.
- 3 tbsp olive oil Can substitute with avocado oil.
- 2 tsp chili powder Adjust to taste for spice level.
- 1 tsp cumin Omit for a milder flavor.
- 1 tsp garlic powder Fresh minced garlic works too.
- to taste Salt and pepper Use sea salt for a richer flavor.
- 8 small flour tortillas Corn tortillas are a gluten-free option.
Instructions
- Preheat your oven to 425 °F. This ensures that your fajitas will get that perfect sizzle and crispness as they bake.
- In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, salt, and pepper. Toss until everything is well coated and colorful.
- Spread the chicken and veggies evenly on a baking sheet. Make sure they’re in a single layer for even cooking. You want to see those vibrant colors shining through!
- Bake in the preheated oven for 20 minutes. You’ll know they’re done when the chicken is cooked through and the veggies are tender and slightly charred.
- While the fajitas are baking, warm the tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them soft and pliable.
- Once the fajitas are ready, remove them from the oven and let them cool for a minute. Serve them hot with your warm tortillas and your favorite toppings!