Very little prep work & hands-on time go into making these easy sheet pan chicken fajitas! Includes instructions to use either fresh or frozen chicken breasts.
Sheet pan dinners are such a brilliant, yet simple idea that it makes you scratch your head and go “why has no one thought to do this before?”
They are so stinking easy and always turn out so well! A lot of dishes where you would have originally thought to cook in a frying pan such as fajitas, perogies, or even gnocchi, you can just throw on a sheet pan, toss in the oven, come back half an hour later, and enjoy dinner! You literally no longer have to slave over a hot stove to get a tasty, homemade meal on the table. Instead, you can use that time to go play hide and seek with your kids, read a book, or even make this delicious chocolate peanut butter pudding. Now that’s something I’ll slave over a hot stove for any day!
Who doesn’t love freeing up time for other things?
Speaking of freeing up time….
Do you ever wonder whether the life work you’ve chosen to do is valuable enough? I thought this the other day and asked myself “are you making an impact on the world?… does it really matter that you help people to feel good about the food they eat?”
I see the amazing work other people are doing in social work or ministry and I don’t feel my work measures up, so to speak. But then I remember how much mind space and energy that a lot of people are using up on obsessive thoughts about food and I realized that my work has a domino-like effect. When I help people dial down thoughts of food back to an appropriate amount, this frees up their mental energy and time to do the work THEY are passionate about!
p.s. If you’re tired of feeling bad about the food you eat, check out the help I offer here!
What to eat with these sheet pan chicken fajitas
Once you have your fajita mix made, you can either choose to:
a) Wrap it all up in a tortilla wrap with grated cheese and guacamole or avocado sauce
b) Bowl it and serve over brown rice and top with grated cheese and guacamole or avocado sauce
Why these sheet pan chicken fajitas are a smart choice
See those small black things in the right photo of the three sheet pans? Yup, those are black beans. Adding beans, lentils, chickpeas, etc is my favourite way to reduce our family’s meat intake. Eating more plant-based proteins is associated with increased health outcomes and more sustainability for this beloved planet we call home.
More One-Dish Meals:
- Sheet Pan Pork & Prunes
- Sheet Pan Ginger Beef
- Sheet Pan Pesto Gnocchi
- One Pot Mexican Chipotle Quinoa
- One Dish Balsamic Chicken Bake
If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!
Sheet Pan Chicken Fajitas
Ingredients
Fajita Oil:
- 3 tbsp canola oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp cumin
Other Ingredients:
- 2 large bell peppers or 3 small ones any colour
- 1 large onion
- 2 large chicken breasts or 3-4 smaller ones
- 1 can black beans drained and rinsed (or 1 ½ cups cooked)
- 1 lime sliced in half
Instructions
Instructions using fresh chicken breasts:
- Preheat oven to 400 degrees Fahrenheit.
- Stir the flavour maker ingredients together and, using a pastry brush, brush onto a baking sheet.
- Slice the bell peppers and onions into strips.
- Arrange the bell peppers, onions, and chicken breasts on a single layer on the baking sheet.
- Bake for 15 minutes.
- Stir and bake another 10 minutes or until the internal temperature of the chicken breasts reaches 180 degrees Fahrenheit.
- Add in the black beans and bake another 2 minutes.
- Remove and squeeze the lime over the whole pan.
- Slice the chicken into strips.
- Serve in tortilla wraps or over rice with optional cheddar cheese and guacamole or avocado cream sauce.
Instructions using frozen chicken breasts:
- Preheat oven to 400 degrees Fahrenheit.
- Place the frozen chicken breasts on a rimmed baking sheet.
- Stir the flavour maker ingredients together.
- Using a pastry brush, brush the fajita oil onto the top of the chicken breasts. Flip and place oil side down.
- Bake for 10 minutes.
- Meanwhile, slice the bell peppers and onions into strips.
- Add the bell peppers and onions to the baking pan. Arrange into a single layer.
- Bake 20 minutes.
- Stir and bake another 10 minutes or until the internal temperature of the chicken breasts reaches 180 degrees Fahrenheit.
- Add in the black beans and bake another 2 minutes.
- Remove and squeeze the lime over the whole pan.
- Slice the chicken into strips.
- Serve in tortilla wraps or over rice with optional cheddar cheese and guacamole or avocado cream sauce.
Nutrition
The fajita mix alone will give you 1.5 serves of veggies for every serving.
These were simple yet so delicious! Followed the modifications for baby + made the green pea guacamole, as recommended by Happy Healthy Eaters. My husband made a face when I said that peas were going into it but you definitely don’t taste them 😉 Thanks for the great recipes!
Thanks for sharing how you enjoyed the recipe! Glad you and your family loved it!
This version is new family favorite 🙂
Thanks for sharing! So glad your family enjoys the recipe!
Thank you for the instructions for making this with frozen chicken! So helpful.
You’re welcome! Glad you found that helpful!
This was so yummy!!! I will 100% be making this again!!!
Excellent! Love the addition of the black beans. Will definitely make this again!
Hehe, I can’t help but add beans to recipes whenever I can!
Thanks for all the work you do.
I too have questioned my purpose and find that it simply is to LEAD BY EXAMPLE.
Thank you for doing that.
I LOVE putting everything on a sheet pan and as you say you are FREED up to PLAY.
I put this on the pan and sent messages to my grandsons – because Covid had prevented me from seeing them.
I loved this recipe and know they will have fun helping me prepare this.