continuing with our little sheet pan dinner theme, this week we have sheet pan chicken fajitas.
yummy. easy. fast. adaptable. these are a few of my favorite words, and they all apply to these fajitas.
yummy – this spice blend is simple and awesome. all of the spices were already in my cupboard and even if they weren’t, the basic grocery store nearby would definitely sell them. once the spices are combined, magic happens and delicious fajitas materialize right before your very eyes (ok, the materialization takes 15 minutes, but still, it’s magic).
easy – we slice a few things (including raw chicken, which is gross, but i find using a sharp knife (affiliate) makes it less traumatic). we pile them on exactly one sheet pan. while the chicken and veggies cook, we prep some toppings (slice avocado, chop cilantro, etc.). then we tell everyone to put their own fajitas together. aaaaand done.
fast – i realize i may a bit skewed in terms of what i consider fast, but these realistically take 40 – 45 minutes from collecting ingredients to calling everyone to come assemble their plates. i think that’s fast. if you want faster still and are into meal prep, by all means, chop the ingredients and combine the spices (with each other, not with the chicken and veggies) in advance and then i think you’re looking at about 20 minutes from start to finish. i think that’s legit fast, even by non-skewed standards.
adaptable – i’ve made these sheet pan chicken fajitas several times recently and each time, changed them up a little bit. so please, take the recipe below as a starting point and go from there. check out what’s in your crisper drawer asking politely to be used. toss your favorite veggies in. skip things you don’t like (/forgot to add to the grocery list). give serious consideration to making extra spice blend to toss with broccoli that you roast on a separate sheet pan. (that was tonight’s delicious idea.)
these chicken fajitas are also adaptable in that they allow people with different dietary needs/preferences to all eat nominally the same dinner. i keep mine gluten free/dairy free/low carb by skipping the tortillas, cheese, and sour cream. my husband keeps his allergy-friendly by skipping the avocado (so sad, right?). the ultimate ‘you do you’ type of dinner to serve to a group of guests with mixed dietary situations. add some black beans (heated separately) and you’ve got vegans/vegetarians covered too (maybe cook the chicken on a separate sheet pan).
are you onboard? sure, we don’t have the dramatic sizzling skillet coming to the table, but who decided burns on your wrist from grazing said ripping hot skillet is so much fun anyway? not this girl. i’m all about the one pan, easy, fast, makes-for-very-flexible-leftovers sheet pan chicken fajitas. i’ll let you decide which team you’d rather be on (just be sure to try the spice blend before you make up your mind).
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
sheet pan chicken fajitas
- 1 red bell pepper, seeded and cut into thin strips
- 1 large yellow onion, cut pole to pole into thin strips
- 5 oz. (142 g.) mushrooms, quartered or thickly sliced
- 1 lb. (454 g.) boneless, skinless chicken breast, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne powder
- 8 - 12 small tortillas (check labels on corn tortillas if you need gluten free)
- your favorite toppings - suggestions: avocado!, lime wedges, chopped fresh cilantro, salsa, thinly sliced purple cabbage (for crunch that doesn't wilt), grated cheddar, sour cream (skip cheese and sour cream if you need dairy free)
- preheat the oven to 400° F (on the convection setting, if you have it).
- pile the pepper, onion, mushroom, and chicken pieces in the center of a large rimmed baking sheet. drizzle the olive oil over the heap then sprinkle the spices roughly evenly over the top of the pile. use your hands to mix everything around and coat all of the pieces in oil and spices. spread the chicken and vegetables out in an even layer on the baking sheet.
- bake for 13 - 17 minutes (at the lower end for convection, at the higher end for conventional), until the chicken is cooked through, the onions and peppers have softened a bit (but not all the way), and the mushrooms are starting to turn golden brown.
- while the chicken and vegetables are in the oven, prep your toppings. to warm the tortillas, once the chicken and vegetables are cooked, stack the tortillas on a plate, cover with a damp paper towel, and microwave for about 30 seconds, just until warm. use immediately (the tortillas get cranky if they sit around and cool off).
- let everyone serve themselves and assemble their favorite fajitas. yum!
spice blend adapted from a mashup of allrecipe's sheet pan chicken fajitas and laughing spatula's sheet pan fajitas.
spiciness level: i like medium salsas and find this spice blend to make fajitas that are very flavorful, a little bit spicy, and able to be topped with medium salsa without things getting crazy. adjust the cayenne powder and, to a lesser extent, the chili powder, to your taste.
sheet pan chicken fajitas
|Amount Per Serving:|
|% Daily Value*|
|Total Fat 16 g.||24.6%|
|Saturated Fat 3 g.||15%|
|Trans Fat 0 g.|
|Cholesterol 83 mg.||27.7%|
|Sodium 879 mg.||36.6%|
|Total Carbohydrate 99 g.||33%|
|Dietary Fiber 10 g.||40%|
|Sugars 6 g.|
|Protein 40 g.|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
nutrition information include 2 corn tortillas but no toppings since that varies widely
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