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5 from 2 votes
Jump to Recipe | Updated: | by Nora
Try these quick and easy Sheet Pan Chicken Fajitas the next time you have a busy day ahead. They are simple to fix with just a handful of ingredients, plus super kid-friendly, too!
This is one of my favorite quick and easy meals to make, especially as we’re heading into summer and we’re less into soups and stews.
I’ll often whip up a double batch while I’m at it, then stash half in the freezer. That way I can thank myself on a later, seriously busy day.
Please note: Nutrition calculation is for the seasoned chicken and vegetable filling ONLY – no toppings, wraps etc included; as those will be highly individual.
Recipe tips
I don’t mind using the marinade in the oven, as it cooks completely through. If you feel uncomfortable, feel free to remove the chicken and vegetables from the marinade, discard it, and then use a fresh package of Fajita seasoning and fresh olive oil on the chicken and veggies to bake.
Feel free to add other vegetables you enjoy and that cook fairly quickly in the oven – zucchini, mushrooms or shaved corn would all work well.
Homemade fajita seasoning:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ground black pepper, to taste
- Cayenne pepper, to taste
Leftovers and freezer instructions
Leftovers keep well covered in the fridge for up to 2 days.
You can prepare the chicken and vegetable mix in the zip-loc bag as instructed in the recipe. Instead of marinating in the fridge, label with the name and date and freeze for up to 3 months.
Defrost in the fridge overnight. Then bake as instructed in the recipe.
Serving ideas
We serve this buffet style – I’ll line up the chicken and veggie filling, warmed tortillas, shredded salad, guacamole, salsa, sour cream, cheese… Anything and everything 😉 on the kitchen counter and we all assemble our own dinner. Easier for me, and the kids think it’s the best dinner ever.
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
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Sheet Pan Chicken Fajitas
A quick and easy dinner – the chicken and vegetables all bake together on a sheet pan in a delicious marinade.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 2 votes
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Recipe details
Prep 10 minutes mins
Cook 20 minutes mins
Total 1 hour hr
Servings 6 wraps
Ingredients
- ¼ cup vegetable oil
- 1 (1.5oz) package fajita seasoning (or use homemade recipe in notes below)
- 1 ½ pounds chicken breast cut into strips
- 4 large bell peppers sliced (any color works)
- 2 onions cut into thin wedges
- fresh cilantro, lime juice, tortilla wraps, toppings to taste
Instructions
Season:
Add everything EXCEPT for toppings to a large ziploc bag. Close top and shake well. Marinate in the fridge for 30 minutes.
Bake:
Heat oven to 400F (200C). Spread chicken mixture on rimmed baking pan (can line with aluminum foil for easier clean up). Bake 15-20 Minutes, until chicken is cooked and vegetables are soft.
Finish:
Toss chicken and vegetables with lime juice and cilantro. Serve in warmed tortillas with favorite toppings.
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Notes
Please note: Nutrition calculation is for the seasoned chicken and vegetable filling ONLY – no toppings, wraps etc included; as those will be highly individual.
Recipe tips
If you feel uncomfortable using the marinade in the oven, feel free to remove the chicken and vegetables from the marinade, discard it, and then use a fresh package of Fajita seasoning and fresh olive oil on the chicken and veggies to bake.
Feel free to add other vegetables you enjoy and that cook fairly quickly in the oven – zucchini, mushrooms or shaved corn would all work well.
Homemade fajita seasoning:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ground black pepper, to taste
- Cayenne pepper, to taste
Leftovers and freezer
Leftovers keep well covered in the fridge for up to 2 days.
You can prepare the chicken and vegetable mix in the zip-loc bag as instructed in the recipe. Instead of marinating in the fridge, label with the name and date and freeze for up to 3 months.
Defrost in the fridge overnight. Then bake as instructed in the recipe.
Nutrition
Serving: 1PortionCalories: 251kcalCarbohydrates: 11gProtein: 25gFat: 12gSaturated Fat: 8gCholesterol: 73mgSodium: 707mgPotassium: 612mgFiber: 3gSugar: 5gVitamin A: 992IUVitamin C: 71mgCalcium: 22mgIron: 1mg
Nutrition is an estimate.
More recipe information
Course: Main Course
Cuisine: Tex-Mex
Recipe video
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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