Weeknight dinners don't get any better than these quick and easy sheet pan chicken fajitas. Just load everything onto one baking pan and let the oven do all the work to bring out those tasty, roasted flavors!
3 orange and/or red bell peppers, cut into long 1/4 inch thick slices
1/2 a red onion, cut into long 1/4 inch thick slices
1 can (15-oz) of low sodium black beans, drained and rinsed
1/4 cup + 1 tablespoon canola oil
1.5 pound of boneless, skinless chicken breasts
1/4 teaspoon salt
2 teaspoons dried oregano
cayenne seasoning, to taste
1/4 cup chopped cilantro
4 lime wedges
Rice, lettuce, or tortillas
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Make Ahead: You can prep most of this recipe ahead of time, stopping just before the baking instruction in step 4. Chop, coat with oil, and season everything on the sheet pan up to 24 hours ahead of time, then cover the whole baking sheet with plastic wrap and refrigerate. When ready to bake, pull off the plastic wrap and pop the whole sheet pan in the oven, making sure to add a few extra minutes to your overall cook time.
Storing Instructions: Keep in the refrigerator for up to 4 days.
Turn Your Leftovers Into:
How to cut your onion and bell pepper into fajitas:
STEP 1: Cut off the top and bottom of the onion and remove the outer shell. Cut out the bell pepper stem and inner seeds. STEP 2: Cut both veggies in half, starting your cut from the top where the stem used to be and slicing down through to the bottom. STEP 3: Make small 1/4th inch slices through the onion and bell pepper, starting your knife at the top where the stem used to be and cutting down towards the veggie bottom.
TIP: When chopping, make sure both the onion and bell pepper slices are the same size and length, so they have a similar cook time and consistent texture.
Keywords: Sheet pan chicken fajitas