These Healthy Chicken Sheet Pan Fajitas are my new favorite super easy to make dinner that’s also perfect for meal prepping!
There’s definitely a few ways to make fajitas, but my latest sheet pan version is just the quickest, easiest method I’ve ever done! I usually grill them during the summer months to keep the mess outside. But when I don’t feel like grilling during a blizzard or when it’s -30ºF outside, I’ve always sautéed them on the stove top.
And while I’m here to tell you that’s pretty tasty, it’s also very messy too! So it finally occurred to me to try doing a sheet pan version to make things easier. Of course cleanup was an absolute breeze as well.
Cooking fajitas on the stove top or grill gives you a bit more of a seared flavor. But with a extra hot oven temperature, and a quick broil at the end, the sheet pan version comes pretty close. As you can see in the photos, you still have some nice caramelized edges on the veggies which is essential for flavor.
Let’s make these Healthy Chicken Sheet Pan Fajitas step by step:
Step 1:
Start by prepping all of the ingredients. Cut the bell peppers into strips and the onions into half moon slices.
Step 2:
Then mix the spices together with the avocado oil. You can also use my Fajita Seasoning, 2 tbsp is perfect for this recipe.
Step 3:
Place the chicken and veggies on a parchment lined baking sheet, then drizzle the sauce mixture over the top and toss to combine.
Step 4:
Next roast until the chicken is almost done, and the veggies are getting some caramelized edges.
What to serve with these fajitas:
- Tortillas of your choice or lettuce wraps. We’ve been using the Siete grain free tortillas, and so far our favorite is the almond flour one.
- Or pile these over my Cilantro Lime Rice for a fajita bowl.
- Sliced ripe avocados for simplicity, or The Best Guacamole if you have an extra 10 minutes.
- Fresh Pico de Gallo in the summer months or my Easy Blender Fire Roasted Salsa when tomatoes aren’t in season. Or try my Mango Salsa for a sweet-savory combo!
- Lime wedges and freshly chopped cilantro.
- Sour cream or a drizzle of my Instant Pot Paleo Queso.
The other thing I like to do with any taco/fajita/burrito type of meal is to forego any kind of tortilla. Instead we’ll just pile all the goodies into a bowl with either roasted sweet potatoes, or freshly steamed rice.
I hope you’ll enjoy having a new extra easy dinner to put into your weeknight rotation! If you do make these fajitas, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.
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Healthy Chicken Sheet Pan Fajitas
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
An extra easy dinner with very little cleanup, perfect for entertaining as well!
Ingredients
2 bell peppers, color(s) of your choice, 1 pound
1 red onion, 12 ounces
4 boneless skinless chicken thighs, 1 1/2 pound
Spice Mixture:
1 Tablespoon ground cumin
1/2 Teaspoon chipotle powder, for mild
2 Teaspoons smoked paprika
1 Teaspoon sea salt, or to your taste
2 cloves garlic, minced
2 Tablespoons avocado oil
Serve with any or all below:
Tortillas, lettuce wraps, steamed rice, or cauliflower rice
Sliced avocado or guacamole
Easy Blender Fire Roasted Salsa
Lime wedges and cilantro
Sour cream or my Instant Pot Paleo Queso
Instructions
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Cut out the stems from the peppers, slice in half, and remove the seeds. Then slice each half into 1/2″ strips and set aside.
Cut both ends from the onion and peel away the tough outer layer. Slice the onion in half from the top to the bottom. Then lay each half flat side down on the cutting board and cut across the rounded top into 1/4″ thick half moon slices.
Place both the peppers and onions onto the lined baking sheet. Then cut the chicken thighs into 2″ pieces and add them to the baking sheet as well. Evenly distribute the chicken and veggies on the baking sheet.
Next mix together all the spices with the salt. Then add the garlic and avocado oil and stir to combine.
Drizzle the spice mixture over the chicken and veggies, and toss to combine.
Bake in the oven until the chicken is almost done, and the veggies are beginning to brown, about 10-15 minutes.
Turn the oven up to broil on high for another 3-5 minutes. Watch carefully during this time to make sure nothing burns.
When the chicken is done and the veggies have browned edges, remove the pan from the oven and serve with your choice of sides.
Notes
The nutritional information here is only for 1 portion of chicken and veggies as it’s impossible to get even an estimate of tortillas/toppings and such.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
This was great!! Even my teenage boys liked it! I ate it over a little brown rice, husband ate it in low carb fajita shells and boys ate it over noodles. Rare to find something everyone likes but this made the cut!! Thank you Kari!
I’m so glad to hear your whole family enjoyed it, that absolutely makes my day!
Delicious! Everyone loved this recipe. I used a pre made fajita mix, because I was missing the chipotle.
So glad you enjoyed it, and the pre-made mixes are nice to make things even easier!
Hey Kari! This is Brianna D from up in Canada! My co and I are batching up in our field in the north and so we made this recipe for supper!! A few changes bc we didn’t have all the ingredients, but turned out delish:)
Hope you and Tyler are keeping well!
So good to hear from you and I’m so glad you both enjoyed it! We’re both well, and hoping you are too!