Sometimes even as a Chef, I need something quick and easy for dinner. These Sheet Pan Chicken Fajitas are a surefire go-to when I only have a few minutes to chop some veggies and throw something in the oven. Add this recipe to your repertoire and your sure to have smiles all around!
Making these Fajitas your OWN!
I like to change things up a little bit from the norm with this recipe. Instead of just using the classic bell peppers and onions I add in a few different peppers. Pick your favorites to add heat or deeper flavor.
I choose some Anaheim and Hungarian peppers to add to my mixture this round. They both add a bit of subtle heat. But be careful, depending on the time of year they can pack more punch than other times of the year.
I also throw in a bell pepper for a little sweet balance and more color. And red onion because it’s my favorite onion and again, more color!
Slice them all relatively the same size and toss them on the sheet pan. Season with a little bit of olive oil, salt, and pepper. Toss to coat and then add the chicken to the pan.
Give the pan another quick toss and its ready to go in the oven. A HOT oven is the key to making this recipe quickly and getting a little crisp on the peppers and the chicken. 475 degrees and dinner will be on the table in 30!
The extra spice that grabbing a few different peppers brought was just the jolt my weekly meal pan needed. Poblanos, Jalapenos, Habaneros and beyond. Pick your heat level and make these sheet pan fajitas your own.
Sheet Pan Chicken Fajitas
- 4-6 oz Chicken Breasts sliced
- 1 T Chili Powder
- 1 t Hot Paprika
- 1/2 t Roasted Garlic Powder
- 1 t Kosher Salt
- 1/2 t Black Pepper
- 1 lg Red Onion sliced
- 2 Anaheim Peppers sliced
- 2 Hungarian Peppers sliced
- 1 Bell Pepper sliced
- 2 t Olive Oil
- 1 t Kosher Salt
- 1/2 t Black Pepper
- Tortillas for serving
- Avocado for serving, optional
- In a large bowl season the chicken with the chili powder, paprika, garlic powder, salt, and pepper. Toss to coat and let it hang out while you prep your vegetables.
- Preheat the oven to 475 degrees.
- Clean your peppers by removing the tops and slicing in half. Remove the ribs and seeds to lower the heat level.
- Slice the onion, and peppers to relatively the same width for each.
- Place the onion and pepper slices on a sheet pan and season with olive oil, salt, and pepper.
- Add the seasoned chicken and give another gentle toss.
- Roast the chicken and vegetable in the oven for 25 minutes. After 25 minutes, remove the pan and pour the juices off into the sink. Give a gentle toss and return to the oven for 10-12 minutes more, until the chicken is fully cooked.
- Serve in your favorite tortilla with your favorite toppings.
Great pairings for this dish.
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!