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Sheet Pan Chicken Fajitas
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Sheet Pan Chicken Fajitas are a quick, healthy, and delicious meal perfect for busy weeknights. This recipe combines juicy chicken thighs with colorful bell peppers, onions, and corn, all seasoned to perfection and roasted on a single sheet pan. With minimal cleanup and maximum flavor, these fajitas are sure to become a family favorite.
What to Serve With Sheet Pan Chicken Fajitas
Rice: Serve with Mexican rice or a bowl of steamed cauliflower rice for a low-carb option.
Beans: Black beans or refried beans complement the fajitas well.
Guacamole: Add some creamy guacamole for extra flavor.
Lime Wedges: A squeeze of fresh lime juice adds a zesty finish.
Variations & Additions
Protein Alternatives: Substitute chicken thighs with chicken breasts, shrimp, or even tofu.
Extra Veggies: Add mushrooms, zucchini, or cherry tomatoes.
Spice Level: Increase the heat by adding chili powder or a dash of hot sauce.
Cheese: Sprinkle shredded cheese over the fajitas before serving.
Toppings for Sheet Pan Fajitas
Customize your fajitas by adding tasty toppings such as shredded cheddar, Monterey Jack, or crumbled queso fresco cheese; various salsas like salsa verde or mango salsa; sliced or mashed avocado; fresh or pickled jalapeños for some heat; and shredded lettuce for extra texture.
Sheet Pan Chicken Fajitas
Ingredients for Sheet Pan Fajitas Recipe
Substitution
Note
- 2lb chicken thighs, skinless and fat trimmed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon cumin
- 2 teaspoons smoked paprika
- pinch sea salt
- 1 teaspoon cracked pepper
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 large (white) onion, sliced
- 2 ears corn on the cob, chopped into thirds
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 6 whole wheat tortillas
- 6 tablespoons 2% Greek yogurt
- 12 tablespoons pico de gallo
- 1 cup cilantro, chopped
How to Make Sheet Pan Chicken Fajitas
Step 1
Preheat: Preheat the oven by adjusting the temperature to 410°F (210°C).
Step 2
Prepare the Sheet Pan: Line a baking tray with parchment paper.
Step 3
Season the Veggies: in a big bowl, mix the cut bell peppers, onion, and corn with olive oil, dried thyme, and a sprinkle of sea salt. Make sure that all the vegetables are thoroughly covered.
Step 4
Arrange the Veggies: Place the seasoned vegetables around the edge of the baking sheet, leaving room in the middle for the chicken.
Step 5
Prepare the Chicken: Position the chicken thighs in the middle of the baking sheet. Add garlic powder, onion powder, cumin, smoked paprika, sea salt, and cracked pepper for seasoning.
Step 6
Roast: Put the sheet pan in the oven and bake for 22-25 minutes, or until the chicken is fully cooked and the vegetables are still slightly crunchy.
Step 7
Slice and Serve: After baking, take out the chicken from the oven and let it sit for a couple of minutes. Cut the chicken thighs into strips and remove the corn kernels from the cob.
Step 8
Prepare Fajitas: Place the sliced chicken and roasted vegetables on whole wheat tortillas. Top with Greek yogurt, pico de gallo, and chopped cilantro.
Want more Chicken recipes?
High Protein Valentine’s Day Dinner: Malagasy Vanilla Chicken & Prawns (30g Protein)
Low Carb Chicken Fajita Bowl Recipe
Ginger Chicken Stir-fry Meal Prep
Sheet Pan Chicken Fajitas
Kevin Curry
INGREDIENTS
- 2lb chicken thighs, skinless and fat trimmed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon cumin
- 2 teaspoons smoked paprika
- pinch sea salt
- 1 teaspoon cracked pepper
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 large (white) onion, sliced
- 2 ears corn on the cob, chopped into thirds
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 6 whole wheat tortillas
- 6 tablespoons 2% Greek yogurt
- 12 tablespoons pico de gallo
- 1 cup cilantro, chopped
INSTRUCTIONS
-
Preheat: Preheat the oven by adjusting the temperature to 410°F (210°C).
-
Prepare the Sheet Pan: Line a baking tray with parchment paper.
-
Season the Veggies: in a big bowl, mix the cut bell peppers, onion, and corn with olive oil, dried thyme, and a sprinkle of sea salt. Make sure that all the vegetables are thoroughly covered.
-
Arrange the Veggies: Place the seasoned vegetables around the edge of the baking sheet, leaving room in the middle for the chicken.
-
Prepare the Chicken: Position the chicken thighs in the middle of the baking sheet. Add garlic powder, onion powder, cumin, smoked paprika, sea salt, and cracked pepper for seasoning.
-
Roast: Put the sheet pan in the oven and bake for 22-25 minutes, or until the chicken is fully cooked and the vegetables are still slightly crunchy.
-
Slice and Serve: After baking, take out the chicken from the oven and let it sit for a couple of minutes. Cut the chicken thighs into strips and remove the corn kernels from the cob.
-
Prepare Fajitas: Place the sliced chicken and roasted vegetables on whole wheat tortillas. Top with Greek yogurt, pico de gallo, and chopped cilantro.
Nutrition per serving
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