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Sheet Pan Chicken Fajitas

Prep: 10 min
Cook: 20 min
Total: 30 min

Ingredients for Sheet Pan Fajitas Recipe

Chicken
  • 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
Veggies
  • 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
Tortillas
  • 6 whole wheat tortillas
Garnish
  • 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.