Errrrgh Monday. This time of year is always so dark and cold and I just want stay in bed all day where its warm and cozy. After that maybe move to the couch where I can nerd out and play some Skyrim while Calypso the mini panther takes a snooze. But...life calls!
Before I know it, I'm headed home from work, tired from the day and then just staring at my open refrigerator like whaaaaaat? How is there nothing to eat in here??
You all know the feeling. My saving grace on a weeknight? Any recipe done one pot style. But how about we switch up that pot for a pan? Let's spice up Monday night with some Sheet Pan Chicken Fajitas!
I absolutely love one pan meals. Mix everything up, spread it out in an even layer, and bake = yesss please.
Quick to make, easy to clean up, and delicious to eat. And this recipe in particular is actually pretty healthy! Maybe nix the sour cream as a topping though if you're really looking to "eat clean" ????.
A flavorful blend of Mexican spices and a splash of lime juice are where it's at with this dish. Quick note, I like to save the lime juice for the very end! When the fajita mixings come out of the oven, drain any excess liquid and squeeze fresh lime juice over the pan. SO good!
Also, I do list ancho chili powder in the recipe, but in case you don't have it regular chili powder will substitute just fine.
All right guys. It's a winter Monday and tonight you know where I'll be! Diving head first into my couch with a plate of sheet pan chicken fajitas sizzling in front of me ????. Get some!!!
Sheet Pan Chicken Fajitas
- Total Time: 25 minutes
- Yield: Serves 3-4 1x
Description
Easy, quick chicken fajitas recipe packed with flavor and no mess, done in just 25 minutes!
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, seeds removed and thinly sliced
- 1 green bell pepper, seeds removed and thinly sliced
- 1 orange bell pepper, seeds removed and thinly sliced
- ½ red onion, thinly sliced
- ¼ cup olive oil
- 2 teaspoons coarse salt
- 1 ½ teaspoons cumin
- 1 ½ teaspoons ancho chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon chili pepper flakes
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground Mexican oregano
- 1 tablespoon lime juice (about ½ lime)
- Tortillas, cilantro, sour cream, and avocado for serving
Get Recipe Ingredients
Instructions
- Preheat oven to 400°F. Mix all spices, including salt, in a small bowl.
- Toss chicken, veggies, oil, and spices together on a sheet pan. Spread out into an even layer.
- Bake for 20-25 minutes until veggies are soft and chicken is cooked through and reaches 165°F when temped. Drain any excess liquid.
- Drizzle lime juice over chicken and veggies. Serve in warm tortillas with fresh cilantro, avocado, and sour cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Ana says
Great flavor and so easy to pull together for a weeknight meal. Thanks for the recipe!
Ramona Eadens says
Great recipe! So tasty and fast to make. I loved it!
Samantha Stone says
This was absolutely delicious. Spicy and flavorful. I toasted my tortillas and added lettuce, diced tomatoes and sour cream when assembling. I will definitely make this again! Thank you
Kelsi says
Making these for the second time. So easy and SO GOOD!
Perfect weeknight meal
Bailey says
Do you have a recipe for those tortillas? They look sooo good.
Aberdeen says
I don't but I try and by fresh tortillas at the market. The softer the better!
Michelle says
I've always done my own version of 1 pan fajitas; so much quicker. But, I'm thinking if trying this version. Is the ancho chili powder a NEED? Is chili powder a need too? I think I'd like to replace the ancho chili powder with minced roasted garlic. Hmmm...thoughts?
Aberdeen says
You can replace the ancho chili powder with regular chili powder, just a more subtle flavor. I would say use either ancho chili powder or regular chili powder and add the minced roasted garlic (rather than substitute) because that sounds absolutely delicious!
Alexandra says
Quick, Great and healthy dinner!
Alexa Peña says
Family favorite!!! We love it ! You must try!
Kristin says
How many servings does this make? And do you think I'd be able to use shrimp as well?
Aberdeen says
Hi Kristin, the recipe serves 3 to 4 people. I actually have a recipe specifically for the shrimp version → sheet pan shrimp fajitas 🍤👍🏻.
Molly says
I love this recipe!! My fiance and I make these all the time. They're so tasty and easy to make. The spice mix is so good. It's basically a staple weeknight dish for us now. I definitely recommend!
Jean says
Delicious ! No marinating time ( meaning I can make this without much pre planning) - and really does deliver in taste, ease of prep and in the oven practically in the few minutes it takes to write this comment! One thing - I did sub out the olive oil with bottled italian dressing - bcz I ran out of olive oil a few days ago. And works like a charm! This is my go to recipe to scratch that fajita itch!