Sheet Pan Chicken Fajitas

If you are looking for a quick, family-friendly dinner idea, I've got you covered. These Sheet Pan Chicken Fajitas are the easiest things ever and kids love them.  Ready in under 30 minutes too! (gluten free, dairy free)

Sheet pan recipes are the easiest quick meals you can make during the week.  It only takes protein, vegetables, and a few spices to get this started.  You can be creative and use whatever proteins you have on hand.  Just drizzle with olive oil and spices and you are good to go.  

Ingredients for Sheet Pan Chicken Fajitas

• skinless chicken breasts - I like to pound these thin or buy chicken tenders and remove the fat
• yellow and red bell pepper - sliced thin and evenly, green bell peppers work well too
• onion - thinly sliced, red onion would work too
• garlic - fresh garlic cloves, diced
• cumin - earthy and warm, one of my favorites for authentic Mexican flavor
• chili powder - this combo of dried chilis is perfect in fajitas
• kosher salt
• fresh ground pepper 
• flour tortillas - for serving (corn tortillas if gluten free)

My family loves Mexican food and we put it into the weekly rotation almost every week. 

How to Make Sheet Pan Chicken Fajitas

1. Preheat oven to 350 degrees Fahrenheit and place the rack in the center of the oven.
2. In a mixing bowl toss together the chicken strips, peppers, onions, and all seasonings until all chicken and peppers are well coated.
3. Pour onto a sheet pan and spread out evenly in a single layer.
4. Place in a preheated oven and cook for about 20-30 minutes, tossing at least once.
5. If you prefer a little browning on your peppers, place them on low broil for a minute or two after they are finished cooking.
6. Warm tortillas in the microwave or in the oven wrapped in foil.
7. Serve immediately in warm tortillas (or corn tortillas if gluten free) with any toppings you like.

If you are used to making fajitas in a skillet, this is easier because it's hands-off.  For more browning on your peppers, pop them in the broiler on low for a few minutes in the end.  You should get some nice char on them.  If you are gluten-free serve these with corn tortillas.

Toppings for Chicken Fajitas

• Mexican cheese
• sour cream
• guacamole
• salsa
• romaine
• diced tomatoes
• jalapenos
• cilantro
• black beans, pinto or refried beans
• fresh lime juice
• hot sauce

What to Serve with Sheet Pan Chicken Fajitas

• black beans
• cilantro lime rice
• green salad or slaw
• corn on the cob
• quinoa salad
• guacamole
• refried beans
• tomato salad
• nachos
• quesadillas

More Sheet Pan Dinner Recipes

• Sheet Pan Sausage and Peppers
• Sheet Pan Cod with Butternut Squash
• Sheet Pan Chicken with Butternut Squash
• Sheet Pan Chicken with Turmeric
• Sheet Pan Sausage and Acorn Squash

Sheet Pan Chicken Fajitas

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: 4

Ingredients

• 1 pound thin skinless chicken breasts cut into ½ inch strips
• 1 yellow pepper cut into strips
• 1 red pepper cut into strips
• 1 onion sliced thin
• 2 cloves garlic chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon coarse salt
• ½ teaspoon pepper
• cilantro optional
• flour or corn tortillas

Instructions

• Preheat oven to 400°.
• In a mixing bowl toss together the chicken strips, peppers, onions, and all seasonings until all chicken and peppers are well coated.
• Pour onto a sheet pan and spread out in an even layer.
• Place in a preheated oven and cook for about 20-30 minutes, stirring at least once.
• If you prefer a little browning on your peppers, place on low broil for a minute or two after they are finished cooking.
• Warm tortillas in the microwave or in the oven wrapped in foil.
• Serve immediately in warm tortillas with any topping you like.

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