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Easy Sheet Pan Chicken Fajitas

Sliced chicken in a white bowl on top of black beans, red peppers, and rice.

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!

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Mexican

Ingredients

Scale
  • 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)

Garnish:

  • 1/4 cup chopped cilantro
  • 4 lime wedges

Instructions

  1. Preheat the oven to 425˚F and line a sheet pan with tinfoil.
  2. In a large mixing bowl or directly on the sheet pan, toss the sliced bell peppers, red onion, and black beans with 1/4 cup canola oil until evenly coated. Transfer the veggies and beans to the baking sheet, making sure everything is in one even layer.
  3. Nestle the whole chicken breasts between the veggies, ensuring the chicken is touching the sheet pan and is not on top of the other ingredients. Drizzle the chicken breasts with the remaining tablespoon of canola oil.
  4. Toss salt over the entire sheet pan. Sprinkle the oregano only over the vegetables and the cayenne only on the chicken. Bake for 20-25 minutes until the chicken has reached an internal temperature of 165˚ F.
  5. Let the chicken rest a few minutes before slicing. Garnish with cilantro and a squeeze of lime, then serve with rice, salad, or tortillas. 

Notes

Linked equipment and ingredients contain affiliate links.

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:

  • Sandwich or panini - if serving warm, top with a white cheese, like sliced provolone or shredded mozzarella.
  • Pasta salad - bow tie, penne, or curly/spiral pasta would work best and add some cotija or feta cheese. Save the flavorful sheet pan drippings to toss with the pasta!
  • Southwestern breakfast hash - serve with scrambled eggs, potatoes, and salsa, then top with cheddar cheese.

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.

 

Nutrition

Keywords: Sheet pan chicken fajitas

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