sheet pan chicken fajitas

Level

Easy

Cooking Time

30 Min

Serves

4

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Published January 10, 2024 

 

Originally published March 2, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

 

Anybody can make this. A meal like this is great if you hate to cook or you’re too busy to cook but you have mouths to feed.  A recipe like this one is gold for those who want to eat real food and eat healthy.

These 30 minute sheet pan CHICKEN FAJITAS are so good, so quick and so easy. Peppers, red onion and chicken with fajita spices infused in olive oil. All arranged on ONE SHEET PAN, making very little mess.

Who knew that you could cook a dinner like this in the oven? Dinner is on the table in less than 30 minutes.

Serve with your favourite fajita toppings (guacamole, salsa, shredded cheese, sour cream) in a bowl or on a gluten free wrap or lettuce wrap. Serve with cauliflower rice to make a bigger meal.

The whole family will enjoy!

If you like sheet pan recipes, try these other recipes:

12 minute broiler sheet pan steak fajitas.

Sheet pan Roasted Butternut Squash Soup

Sheet Pan Shrimp & Asparagus 

Sheet Pan Greek Salad

 

 

Why you will LOVE these Sheet Pan Chicken Fajitas!

  • This meal is quick, easy, HEALTHY and delicious.  

 

  • This meal is high in protein, there’s no sugar, or refined carbohydrates.

 

  • Very little mess since everything is made on one pan!

 

  • Gluten free, grain free, dairy free, keto and paleo friendly. 

 

 

What equipment do you need? 

  • oven
  • large sheet pan
  • tongues

 

What ingredients do you need?

  • 3 large chicken breasts
  • 3 peppers sliced thin
  • 1 red onion sliced thin
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

 

How do I make these SHEET PAN CHICKEN “FAJITAS”

It’s Super EASY!

Step One:
Preheat the oven to 425 F.

Step Two:
Arrange all ingredients on the sheet pan.
Step Three:
Drizzle olive oil mixture on top. Use tonges to cover evenly.
Step Four:
Bake for about 30 minutes. Insert thermometer into the chicken to check for doneness. Temperature should be 165F.
Step Five:
Serve in a bowl or on gluten free wraps, cauliflower rice or lettuce wraps. Top with salsa, sour cream, shredded cheese, guacamole if desired.
 

 Key Ingredients & Substitutions:

  •  Red onion- Red onion was used for this recipe. White onion is an acceptable substitute. Not everybody loves onion. It’s ok to omit. 
  • Peppers– Peppers add colour and nutrition to this recipe. Use any colour, red, yellow, orange or green. Add jalapenos if you like heat.
  • Chicken -Use chicken breasts for this recipe. Cut it on a bias (on an angle, against the grain). 
  • Olive oil- I used organic extra virgin olive oil for this recipe. Avocado oil would be a good substitute. Melted coconut oil would also work. Do not use seed oils like canola, safflower, vegetable. These oils should never be heated. 
  • Spices-I used chili powder, cumin, oregano and paprika as they are classic fajitas seasonings. Use smoked paprika as a substitute for regular paprika if you like extra flavour.

 

     

    How to Store Leftover Sheet Pan Chicken Fajitas  

    Store leftover chicken and veggies in a glass, airtight container. It should be refrigerated and eaten within 2-3 days. Reheat on the stove in a frying pan with olive oil over medium heat. Or reheat in the microwave. 

    Do not freeze.

    30 Minute Sheet Pan Chicken Fajitas

    Anybody can make these. These Sheet Pan Chicken Fajitas are perfect when you need a quick, easy yet healthy meal for your family. Serve on cauliflower rice, gluten free wraps or lettuce wraps with your favourite fajita toppings.

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    Course: dinner
    Cuisine: American
    Keyword: chicken dinner, healthy dinners, sheet pan dinners
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 360kcal
    Author: Dr. Stephanie Gray, DC www.drstephanieskitchen.ca

    Equipment

    • oven
    • 1 large sheet pan
    • tonges

    Ingredients

    • 3 large chicken breasts
    • 3 peppers sliced thin
    • 1 red onion sliced thin
    • 1/4 cup olive oil
    • 2 cloves garlic minced
    • 1 tbsp chili powder
    • 2 tsp cumin
    • 1 tsp paprika
    • 1 tsp oregano
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Instructions

    • Preheat the oven to 425 F.
    • Arrange all ingredients on a sheet pan.
    • Drizzle olive oil mixture on top. Use tongues to cover evenly.
    • Bake for about 30 minutes. Insert thermometer into the chicken to check for doneness. Temperature should be 165F.
    • Serve on gluten free wraps, with cauliflower rice or lettuce wraps. Top with salsa, sour cream, shredded cheese, guacamole if desired.

    Nutrition

    Calories: 360kcal | Carbohydrates: 19.7g | Protein: 29.7g | Fat: 19.7g | Saturated Fat: 2.9g | Sodium: 667.2mg | Potassium: 422.8mg | Fiber: 5.1g | Sugar: 1.4g
    Tried this recipe?Mention @drstephanieskitchen or tag #drstephanieskitchen!

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