Let’s be real for a moment. The daily question of what to make for dinner can feel like a huge challenge. We all want something delicious and satisfying. But we also need it to be simple. This is where one pan meals come to the rescue.
I am so excited to share one of my absolute favorite Easy Dinner Recipes with you. These Sheet Pan Chicken Fajitas are a regular in my home. They are packed with flavor, full of color, and incredibly simple to put together. You’ll love them!
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Why You’ll Love This Recipe
First and foremost, the cleanup is an absolute breeze. Everything cooks together on a single baking sheet. That means no pile of pots and pans to tackle after you eat. What’s not to love about that?
The flavor is also a huge selling point. The homemade spice blend is so much better than anything from a packet. It creates a smoky, savory coating on the chicken and veggies that is just so good.
This recipe is also incredibly versatile. You can serve the fajita mixture in warm flour tortillas, corn tortillas, or even crisp lettuce cups for a lower carb option. The topping possibilities are endless, so everyone can build their own plate.
It’s a fantastic choice for Easy Weeknight Dinners because it comes together so fast. From prep to plate, you’re looking at about 30 minutes total. This is a lifesaver on busy days when you need a wholesome meal without the fuss.
Finally, it’s a healthy and balanced meal. You get lean protein from the chicken and a ton of vitamins from the colorful bell peppers and onion. It’s a dish you can feel good about serving to your family.
Ingredients
The beauty of this recipe is in its simple, fresh ingredients. You don’t need anything fancy to create a truly wonderful meal. Here is what you will need to gather from your kitchen or the store.
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 inch strips
- 3 bell peppers, thinly sliced (a mix of red, yellow, and green looks amazing)
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Juice of 1 lime
- 3 Tbsp chopped cilantro
- Optional toppings: sour cream, avocado, shredded cheese, salsa
- Flour tortillas or lettuce cups for serving
A note on the ingredients. Using a variety of bell pepper colors not only makes the dish look beautiful but also adds slightly different levels of sweetness. The homemade spice blend is key, providing that classic fajita flavor without any weird additives.
Step-By-Step Instructions
Ready to see how easy this is? Let’s walk through it together. These instructions will guide you to making the best sheet pan fajitas. It’s one of those Easy Food Recipes you’ll memorize quickly.
Step 1: Prep Your Pan and Ingredients
First things first, preheat your oven to 400 degrees F. This is important so the chicken and veggies start cooking right away. Grab your largest rimmed baking sheet. You can spray it with cooking spray for extra protection against sticking.
Now, place your sliced chicken, bell peppers, and onion directly onto the baking sheet. Drizzle everything with the olive oil and give it a sprinkle of salt and pepper. Don’t be shy with the seasoning.
Step 2: Mix and Sprinkle the Spices
In a small bowl, combine all your wonderful spices. That’s the chili powder, cumin, paprika, garlic powder, and oregano. Whisk them together with a fork so they are evenly mixed. This blend is what brings all the flavor.
Sprinkle this spice mixture all over the chicken and veggies on the pan. Now comes the fun part. Use your hands or a pair of tongs to toss everything together. You want to make sure every single piece is nicely coated in the seasoning.
Once everything is coated, spread it out into a single, even layer. This is a key step. An even layer helps everything cook uniformly and get a nice bit of browning, which is exactly what we want.
Step 3: Bake to Perfection
Pop the baking sheet into your preheated oven. Let it bake for about 20 to 25 minutes. About halfway through the cooking time, so around the 10 or 12 minute mark, pull the pan out and give everything a good toss.
This quick toss helps everything cook evenly and prevents one side from getting too dark. Continue baking until the chicken is fully cooked through and the vegetables are tender crisp. They should still have a little bit of bite.
Here’s a pro tip. If you like your veggies to have a little char on the edges, you can use the broiler. Carefully remove the cooked chicken from the pan. Then, place the pan of veggies under the broiler for 3 to 5 minutes. Watch it closely so it doesn’t burn!
Step 4: Add the Finishing Touches
Once everything is cooked just the way you like it, remove the pan from the oven. Immediately squeeze the fresh lime juice all over the hot chicken and veggies. The sizzle and the smell are just amazing.
Finally, sprinkle the freshly chopped cilantro over the top. Give it one last gentle toss to combine. Now you are ready to serve! This is one of those Quick Dinner Ideas that delivers on both speed and flavor.
How To Store Leftovers
If you happen to have any leftovers, you are in luck. They taste just as good the next day. Storing them properly is key to keeping them fresh and delicious.
First, let the fajita mixture cool down to room temperature. You never want to put hot food directly into the fridge. Once cooled, transfer it to an airtight container. This will keep it from drying out.
The leftovers will stay good in the refrigerator for about 3 to 4 days. This makes them great for meal prep. You can make a big batch on Sunday and have easy lunches for a few days.
When you are ready to reheat, you have a couple of options. The quickest way is in the microwave. For a better texture, I suggest reheating in a skillet over medium heat. Just add a splash of water or oil and cook until warmed through.
You can also freeze the cooked fajita mixture. Let it cool completely, then place it in a freezer safe bag or container. It will last for up to 3 months. Thaw it in the fridge overnight before reheating.
Tips
Want to make your sheet pan fajitas even better? I have a few extra tips and tricks up my sleeve. These little details can make a big difference in your final dish.
Do not overcrowd the baking sheet. This is probably the most important tip. If you pile everything on too thickly, the ingredients will steam instead of roast. Use two pans if you need to. You want that nice browning.
For faster prep, you can chop your vegetables and mix your spices ahead of time. Store the veggies in an airtight container in the fridge. This makes assembling your Easy Weeknight Dinners even faster.
Feel free to change up the protein. This recipe works great with thinly sliced steak, shrimp, or even firm tofu for a vegetarian option. Just remember to adjust the cooking time accordingly. Shrimp cooks much faster than chicken.
Don’t skip the fresh lime juice and cilantro at the end. These fresh elements really brighten up all the smoky, savory flavors from the spices. It adds a pop of freshness that pulls the whole dish together.
Conclusion
So there you have it. A simple, delicious, and incredibly satisfying meal that is perfect for any night of the week. This is truly one of the best Easy Dinner Recipes to have in your collection.
It proves that you do not need a lot of time or complicated steps to make a wholesome, homemade dinner. With just one pan and a handful of fresh ingredients, you can create something the whole family will enjoy. I hope you give this recipe a try very soon!
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They have a bit more fat, which means they stay very juicy. You might need to add a few extra minutes to the cooking time to ensure they are cooked through.
Is This Recipe Gluten Free?
The chicken and vegetable mixture itself is completely gluten free. To keep the entire meal gluten free, simply serve it with corn tortillas, lettuce cups, or over a bed of rice instead of using flour tortillas.
How Can I Make This Spicier?
If you like a little heat, there are a few easy ways to spice things up. You can add a 1/4 to 1/2 teaspoon of cayenne pepper to the spice blend. You could also add some thinly sliced jalapenos to the pan along with the bell peppers.
What Can I Serve with These Fajitas?
The topping options are a great place to start. Sour cream, guacamole, salsa, and shredded cheese are all fantastic. For side dishes, consider serving cilantro lime rice, black beans, or a simple side salad.
Can I Make This on the Stovetop?
Yes, you can easily adapt this for the stovetop. Use a large skillet or cast iron pan over medium high heat. Cook the chicken first, then remove it. Cook the veggies until tender crisp, then add the chicken back in to warm through. It’s another great option for Quick Dinner Ideas.
Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are packed with flavor, full of color, and incredibly simple to put together. Everything cooks together on a single baking sheet, making cleanup a breeze. The homemade spice blend creates a smoky, savory coating on the chicken and veggies. It’s a versatile, healthy, and fast meal, perfect for any weeknight.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees F. Grab your largest rimmed baking sheet. You can spray it with cooking spray for extra protection against sticking. Place your sliced chicken, bell peppers, and onion directly onto the baking sheet. Drizzle everything with the olive oil and give it a sprinkle of salt and pepper.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and oregano. Whisk them together. Sprinkle this spice mixture all over the chicken and veggies on the pan. Use your hands or tongs to toss everything until nicely coated. Spread it out into a single, even layer.
- Bake for about 20 to 25 minutes in the preheated oven. About halfway through, toss everything. Continue baking until the chicken is fully cooked and the vegetables are tender crisp. (Pro tip: For char, remove chicken, then broil veggies for 3 to 5 minutes, watching closely.)
- Remove the pan from the oven. Squeeze fresh lime juice all over the hot chicken and veggies. Sprinkle freshly chopped cilantro over the top. Give it one last gentle toss and serve immediately with flour tortillas or lettuce cups and optional toppings.
Notes
Do not overcrowd the baking sheet. If you pile everything on too thickly, the ingredients will steam instead of roast. Use two pans if you need to. You want that nice browning.
For faster prep, you can chop your vegetables and mix your spices ahead of time. Store the veggies in an airtight container in the fridge. This makes assembling your easy weeknight dinners even faster.
Don’t skip the fresh lime juice and cilantro at the end. These fresh elements really brighten up all the smoky, savory flavors from the spices. It adds a pop of freshness that pulls the whole dish together.
Nutrition
Calories
Sugar
Fat
Carbs
