Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are an easy meal that also will satisfy your family. Weeknight dinners can be a challenge but not with Sheet pan cooking and calorie efficient meals like this one.
Sheet Pan Chicken Fajitas
Cooking during the week can be daunting. If you are like me and commute to work, getting supper on the table in a timely manner can be hard to do. Sheet pan meals are a huge help here and if you like this one, check out our SHEET PAN MEDITERRANEAN CHICKEN.
Cooking at home is always your best bet. With these Chicken Fajitas done on the sheet pan, they are done in a flash and won’t break the calorie bank either. For a delicious low calorie side for this, try our PARMESAN ROASTED CAULIFLOWER.
How to make Sheet Pan Chicken Fajitas
Easy does it is the way these go. Just mix it all up and spread on a pan and cook. Supper will be done in under an hour. Keeping life simple and providing a way to feed your family well. So let’s show you how.
~ Ingredients ~
- 1 pound chicken tenderloins, left whole or sliced
- 1/2 red bell pepper sliced
- 2-3 tablespoons oil
- 1/2 green bell pepper sliced
- 1 teaspoon chili powder
- 1/2 yellow bell pepper sliced
- 1/4 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- salt to taste
- 1 tablespoon minced garlic
- pepper to taste
- 1/2 cup sliced red onion
~ Method ~
- Preheat oven to 425 degrees F.
- In a large bowl, mix chicken, onion and bell peppers. Drizzle with oil (any kind) and season with salt, pepper, cayenne, chili powder,garlic and smoked paprika. Mix well.
- Spread on a sheet pan and bake for 20-30 minutes. Stirring every 10 minutes.
- Allow to rest 5 minutes. Serve with all your favorite fajita toppings and tortillas. Enjoy!
Tips and Tricks
Yes, you can prep your vegetables and keep them in an airtight container in the fridge. You can also mix up the seasoning and have it ready to go. You can even season everything and place in the freezer in a freezer baggie until ready, thaw and cook as normal.
After cooking and cooling to room temperature, store in an airtight container int he refrigerator for up to 5 days. Reheat on a low oven setting.
Cut the chicken into smaller strips all about the same time. This will insure that the shorter cook time will get the chicken done. Around 165 degrees internal temperature will be perfect!
Sheet Pan Chicken Fajitas. Supper is done, delicious and healthy!
Cooking light doesn’t have to be boring. Even if you don’t add all of the normal toppings or forego the tortillas, you can still have a filling and delicious meal.
Having this meal done in under an hour keeps you from eating too late and having the vegetables and protein of the chicken will keep you full.
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Coming in at just over 200 calories per serving, you can afford to add that guacamole or cheese! Feeding your family doesn’t have to be expensive for the budget or your health.
You can make it a salad too and add a little crunch with these HOMEMADE TORTILLA STRIPS
Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas
Ingredients
- 1 pound chicken tenderloins left whole or sliced
- 1/2 red bell pepper sliced
- 2-3 tablespoons oil
- 1/2 green bell pepper sliced
- 1 teaspoon chili powder
- 1/2 yellow bell pepper sliced
- 1/4 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- salt to taste
- 1 tablespoon minced garlic
- pepper to taste
- 1/2 cup sliced red onion
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, mix chicken, onion and bell peppers. Drizzle with oil (any kind) and season with salt, pepper, cayenne, smoked paprika, garlic and chili powder. Mix well.
- Spread on a sheet pan and bake for 20-30 minutes. Stirring every 10 minutes.
- Allow to rest 5 minutes. Serve with all your favorite fajita toppings and tortillas. Enjoy!
Looks so good!
Thank you! It’s so good and so easy!!