Avoid messy dishes and take the complexity out of cooking with this recipe for Sheet-Pan Chicken Fajitas, sure to be a crowd pleaser at your next Mexi-style dinner.
You’ve probably witnessed the widespread trend of “one-pot recipes” on social media these days. Something about cooking everything in a single pot — or more often, a single cast-iron skillet —taps into some domestic primal urge we all share, as if avoiding dishes were the ultimate goal of any culinary venture. Never mind that half of these “one-pot recipes” don’t actually involve just a single pot. They come with the burden of knives, plates, bowls, graters, cutting boards and so on. So by the time you’ve completed your one pot of delicious food, you’ve got the debris of a dozen other recipes lying around on your kitchen counter.
In my opinion, the one-pot recipe trend is overrated. It also hogs the spotlight when it comes to easy recipes, because you know what’s even easier than a one-pot recipe? A one-pan recipe.
Take this recipe for Sheet-Pan Chicken Fajitas. It might just be the easiest recipe I’ve ever made, at least in terms of technique and effort. While many of those one-pot recipes require your full attention—adding specific ingredients at specific times, carefully coordinating the symphony of heat, ingredients, and patience—this recipe has none of that. All you do is cut up some stuff, put it in a pan, and slide it in the oven. No fancy techniques or careful attention required. This recipe is ideal for busy parents, given that you can prep everything beforehand, and when it’s time for dinner, just slide your tray in the oven.
Beyond how easy it is to make, what I like the most about this recipe is that it proves that sometimes simple is best. You can personalize this dish however you wish, adding different seasoning and herbs and choosing the best varietals of peppers and onions, but at the end of the day, you can use the most bare-bones version of the recipe and it will turn out just fine.
Do I Have to Use This Exact Seasoning Mix?
Not at all! And that’s yet another reason why this recipe is so great for a healthy and delicious dinner in a hurry. To be totally honest, none of the seasoning in this recipe is completely necessary. Will you notice it’s not there? Yes, of course. But if you find yourself in a pinch (pun intended) with nothing but table salt for seasoning, you can make this recipe and it will still turn out delicious.
I’m also aware that many of you might not have a fully stocked spice cabinet, and purchasing jars of seasonings individually can add up quickly. That’s why, if you’re looking to save money, you can always purchase the paper packages of taco seasoning, which typically include cumin, chili powder, garlic powder, cayenne, salt and other ingredients. These will work great for this recipe, and you can keep the extra packets in your drawer for your next taco night.
How do I prep and store these fajitas?
Fajitas are great for meal prep, as they store easily and heat up well in the microwave. Just store your leftovers in an airtight container, and when you’re ready to eat, simply warm them up and place them in a tortilla, on a bun, over rice, or eat them on their own.
Do I have to use chicken?
No, pretty much any meat will do, from chorizo to steak to shrimp. Just make sure you cook your meat fully, as different meats cook at different times and temperatures.
Serving Suggestions
Fajitas may be associated with that sizzling sound they make in restaurants on their way to some lucky diner’s table, but in my opinion, the best way to serve fajitas is family-style. So I recommend heating up some tortillas and simply letting everyone serve themselves. Place some toppings alongside the sheet pan and let people mix and match as they please!
Sheet-Pan Chicken Fajitas
Ingredients
- 1/3 cup vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch ground cayenne pepper optional
- 1 1/2 pounds chicken tenders cut into bite-sized pieces
- 3 bell peppers any color, sliced
- 1 large onion sliced
- 1/4 cup fresh cilantro chopped
- Juice of 1/2 lime
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
- In a small bowl, whisk together the vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper to create the fajita seasoning.
- Place the chicken pieces, sliced bell peppers, and onion in a large bowl. Pour the seasoning mix over the chicken and vegetables, and toss until everything is well coated.
- Spread the chicken and vegetables in an even layer on the prepared sheet pan.
- Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- Remove from the oven, sprinkle with chopped cilantro, and drizzle with lime juice. Toss to combine.
- Serve your sheet pan chicken fajitas with warm tortillas, sour cream, and your favorite toppings.
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