The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!!
My Current Obsession: Sheet Pan Dinners!!!
Why do I love that? Well… not only are they super easy, require minimum ingredients, no pre-preps, & hassle free cleaning, they are also sooper delicious and can be prepared in under 30 minutes! That sounds so awesome, right? Oh Yeah, especially when running around on a busy day!
I am a huge lover of fajita recipes, in fact soo much that I keep on repeating fajita dishes every time we go to a Mexican restaurant. The sizzling sound of a hot skillet with charred chicken and veggies; that’s my favorite part of the dinner and makes me drool. I’ve tried cooking fajita many times on a stove top, and they came out good and I couldn’t complain. But still something was amiss, it was lacking that punch I felt in the restaurants. And then one day I thought, lets bake; a sheet pan fajita, just threw everything together onto a pan, drizzled with oil and sprinkled spices, into the oven, and… there it was! Deli…cious, charred veggies and chicken, just Perfect!! Restaurant Quality!!!
Got any doubt? Look at these pics guys!
The only time-consuming part (if any) for this recipe, is the slicing of your chicken and veggies thinly, so that they cook evenly and faster. You can add some jalapenos too if you like a spicier kick, although the chili powder and pepper already make the dish slightly spicy.
Once all your ingredients are cooked and ready, it’s time to plate! Warm your tortillas, fill with chicken and veggies, top with a dollop of sour cream, guacamole, some pico de gallo, and garnish with cilantro. Roll them and Tadaa…its done! A Mexican Delight…!!
Enjoy, Happy Cooking…!
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The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!!
- 1 lb chicken breast (thinly sliced)
- 1 green, yellow and red bell pepper (sliced)
- 1 white onion (sliced)
- 1 tsp chili powder
- ½ tsp pepper powder
- 1 tsp cumin powder
- ½ tsp onion & garlic powder
- Salt (as required)
- 4 tbsp vegetable oil
- Lime slices
- Cilantro leaves (garnish)
- Tortilla
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Preheat oven to 425 degree F.
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Spread chicken and veggies on to a baking tray. Drizzle oil and add chili powder, cumin powder, onion & garlic powder, salt, and pepper, to the tray and toss until well coated.
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Arrange the ingredients on the tray evenly, and cook in the preheated oven for 30 minutes until they are roasted and browned. Stir half way through the cooking process.
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After taking the tray out of the oven, squeeze lime juice over the roasted veggies and chicken, and serve on a warm tortilla, with guacamole, sour cream, and pico de gallo (optional). Garnish with cilantro leaves.
Super..Love this easy fajitas😋😋 .. Expecting more one pan dish recipes..😊😊
Thank you so much Vini…Will surely add more one pan dishes in upcoming posts 🙂
That looks amazing! I am going to try this out ☺️
Thank You Neethu…I hope you love this recipe!
I just found my new favorite dinner! I think it will be a huge hit for parties also, since everyone will be able to make his own 🙂
Oh Yeah, true! That’s a wonderful idea, I didn’t realize that 😉
That really does sound awesome!! Easy and quick dinners are the ones I like for my busy weeks, so this will sure be useful. Thanks for the recipe =)
Yes, this would be perfect for busy days. Thank You Kelly 🙂
Tried this recipe today. Followed exact instructions & sorry to say it was not great at all. The chicken released a lot of water which made the veggies soggy. I had to drain out the liquid thus draining away the seasonings. After 30 minutes, the chicken & veggies looked sad & limp. Broiling them give them a grilled look dried out the chicken & overcooked the veggies. All in all, a disastrous dinner. I think I’ll stick to my tried & true method of making fajitas. Marinating the chicken in lime juice, oil & seasonings for a few hours tenderizes it & grilling it on a grill or grill pan leaves it juicy.
Sorry to hear that the recipe spoilt your dinner Tanya. I was wondering what might have gone wrong in your case as the recipe and the photos are all from my cook which turned out well. The reason this recipe calls for cooking in 425 degree F is to dry out the water as it drains from the chicken. Two reasons I can think of are,
1.) The chicken used is water frozen instead of air chilled, they tend to have a lot of water.
2.) If you sheet pan was not larger enough and the overcrowded chicken & veggies prevented the water from evaporating properly.
Thank You for your feedback.