Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas – A simple and delicious meal that comes together in less than 30 minutes!

We love restaurant quality meals that we can make at home and these Sheet Pan Chicken Fajitas are just that. The best part is how easy they are to make. 

This meal is so easy, and fast! The most time-consuming part of this recipe is chopping the chicken, onion and peppers. 

I cut the onion, peppers and chicken before I start cooking these fajitas because it goes so quickly.

While the chicken and veggies cook I get my toppings ready. We usually just top them with cheese, salsa and sour cream.

Occasionally we add some avocados or guacamole. Most of the time we serve these on flour tortillas, but every now and then we use corn tortillas. 

Corn tortillas are not the ‘traditional’ fajita tortilla but we like the fact that corn tortillas have less carbs. 

We are actually trying not to eat too many carbs and this little swap helps with that. 

I found this recipe on the Food Network website. The only difference between mine and theirs is that I use canola oil instead of olive oil. 

It really doesn’t make much difference though. 

Food Network’s recipe says you can make 8 fajitas. We have found that they are too full if we use the taco-sized tortillas. We usually get about 16 fajitas!

This is especially handy if I am making them for just Lee and myself. We get two dinners out of this recipe.

Here’s how we do it – we chop everything the first night and then divide them in half. Then I cook one half the first night and we get 3 or 4 good sized fajitas each. 

The second night everything is prepared, all we have to do is cook it. 

I’m telling you, it’s an awesome meal, twice. It doesn’t get much better than food this good, and literally faster than we can get to a drive-thru and back home again!

Heck, it usually takes us longer to decide where to eat than it does to make this meal. And it is budget-friendly!

Do you have that problem, too? I am guessing most families do. Most of the time it is just easier to make dinner at home. Then I get to decide what we eat. 

How to make Sheet Pan Chicken Fajitas:

• Start by preheating the broiler.
• Then trim the tops off of one pound of mini peppers, cut them in half and remove the seeds.
• Cut one onion into thin slices.
• Cut one and one-half pounds of  boneless skinless chicken breasts into ¼-inch thick strips.
• Combine one tablespoon chili powder, one teaspoon salt and one teaspoon black pepper in a small bowl.
• In a medium bowl combine the chicken, half of the chili powder mixture and 1 tablespoon canola oil; toss to coat.
• Put the peppers and onions on a rimmed sheet pan and sprinkle with the remaining chili powder mixture and drizzle with the remaining 1 tablespoon canola oil; toss to coat veggies. Broil for 10 minutes or until veggies soften and begin to char.
• Wrap sixteen tortillas in aluminum foil and place in the oven with the vegetables, leave in to cook while the vegetables and chicken cook. 
• Scatter the chicken on top of veggies and return to the broiler for 5 minutes or until chicken is cooked through.
• Remove tortillas from the oven.
• Drizzle the chicken and vegetables with lime juice.

These side dishes would go great with these Sheet Pan Chicken Fajitas:

• Spanish Rice
• Black Bean & Corn Salad

 

Recipe from Food Network.

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