Healthy Sheet Pan Chicken Fajitas Easy Recipe

If you need a meal that your whole family will like for those busy weeknights, then you are going to love these easy sheet pan chicken fajitas.  This is one of those easy dinners that require minimal effort but are so delicious, it is sure to become a family favorite and enter your regular dinner rotation.  

Simple Meal

These sheet pan fajitas are such an easy meal. If you need something quick to put on the table for dinner tonight, this is one of the easiest fajita recipes you will find.  With just 5-10 minutes of hands on time, you can have your sheet pan loaded up and ready to pop into the oven.  I always seem to make this sheet pan chicken fajitas recipe and pop it straight into the oven.  However, if you are looking for a shortcut in your evening routine, you could prepare everything that goes on the sheet pan the night before.  I can only imagine how much more flavorful this chicken would be after marinating in the spices and lime juice overnight.  

Easy Weeknight Meals

If you love Tex Mex and are looking for more Tex Mex-inspired meals with clean ingredients, be sure to check out the links for my grain-free chicken taquitos, paleo chicken enchiladas, and baked beef tacos.  And, if you are looking for some more sheet pan meal ideas, be sure to check back soon for my sheet pan recipes on roasted pesto balsamic chicken and chicken shawarma.  You are going to love these sheet pan dinners, and I’m excited to share them with you soon!

Endless Serving Suggestions

What you are going to love so much about this Mexican dish is that there are countless ways to serve it.  On the busiest of weeknights, I simply set out some dairy-free sour cream, dairy-free cheese, some salsa, and a stack of tortillas.  Everyone just grabs a tortilla and quickly builds their tortilla.  When I have more time, I make rice and beans creating more of a build-your-own burrito bowl station.  I always make doubles of this recipe because all of my family members like it so much, but also because this is one of those chicken recipes that is so easy to repurpose.  The leftover chicken and roasted bell peppers with onions taste amazing over nachos, in quesadillas, stuffed in baked potatoes, in a salad or on top of pizza.  The options are truly limitless, those are just a few of my favorite ways to repurpose this delicious chicken.  It’s always nice when you can cook once and get two meals!

Toppings and Sides

• Sour Cream – If you are dairy-free like me, I suggest using Culina or Coco June unsweetened coconut yogurt.  It tastes just like sour cream.
• Warm Tortillas – You can serve this with flour tortillas, corn tortillas, or your favorite paleo tortilla.  Siete makes some of my favorite paleo tortillas.
• Lettuce Cups – For a low carb option, lettuce wraps are the way to go!  Just put out some butter lettuce cups and use them as you would a tortilla.  This also works well for anyone interested in building a Tex-Mex salad.
• Hot Sauce – I intentionally make the fajita seasoning not too spicy, so you can add more spice with a medium or hot salsa or just add more Tex-Mex flavor with a mild salsa.
• Lime Wedges – There’s nothing like a squeeze of fresh lime juice on your taco, so be sure to slice a couple of limes into quarters to get that perfect hit of citrusy acid in every bite.
• Rice and Beans – If you’re interested in having every build their own rice bowl, make your favorite brown rice or white rice and beans.  Everyone can build the exact bowl they want with the sides they like.
• Fresh Veggies – Shredded carrots, shredded red cabbage, and radishes are a few of my favorite veggies to chop up and place on the serving station, but you can add any fresh veggies or fruit that you and your family enjoy.  Diced mango is my favorite fruit option.
• Fresh Cilantro – Cilantro is a surprisingly controversial ingredient.  I find either people love it or hate it.  Place some cilantro leaves on the side so people can add as little, as much, or none at all according to their personal preference.

Taco Seasoning

If you want to use the spice ingredients below to make your own homemade fajita seasoning, you could double or triple this to have on hand for future meals.  Since the garlic is fresh, I would just substitute that with 2 tsp of garlic powder.  This would make the perfect dry rub to impact great flavor on any grilled meats the next time you grill out.  It’s also nice to just have this seasoning on hand for the next time you make this fajita recipe.

Healthy Ingredients

Chicken Tenders – I but the pack of organic chicken tenders from Costco.  You can use a full boneless, skinless chicken breast and cut into strips.  There’s just something about the way chicken tenders cook in the oven versus an entire chicken breast.  I find that the chicken tenders are true to their name and result in the most tender and juicy chicken, whereas baking an entire chicken breast often results in rubbery chicken.

• Bell Peppers – You can use any color combination that you would like.  It seems we all eat with our eyes first, so I am always trying to make pretty food.  I think a variety of bell peppers is the way to go.  If you can, cut those green bell peppers, yellow bell peppers, and orange bell peppers as thinly as possible.  I would say 1/8-1/4 inch slices would be perfect.  Just try to cut the veggies uniformly so that they cook and roast evenly.  For a different flavor profile, poblano peppers would be fun to add to the tray!
• Red Onion – I like the slightly sweeter flavor of red onions.  However, you can use white or yellow onions too.  Just be sure to slice these the same width as the bell peppers to ensure even cooking.  The thinner the better as the chicken typically cooks a little faster than the veggies.
• Chili Powder – I intentionally made this seasoning to be not too spicy and used just one teaspoon of chili powder.  You can use two teaspoons of chili powder for some added spice.
• Cumin Powder – There’s really no substitute for this spice that adds the perfect amount of warmth and spice to this dish.
• Oregano – Oregano gets its name from Greek words.  “Ganos” means “joy”.  So think of oregano as a way of adding a little joy to your fajitas!  This truly is such a delicious dried herb to flavor the dish.
• Salt – I used pink Himalayan salt for this recipe.  I personally don’t like black pepper, but you can add 1/2-1 tsp to the seasoning mix if you would like.
• Garlic – There’s just nothing like fresh garlic.  Fresh is always best, especially for this recipe.  However, if you don’t have fresh garlic or are in a time crunch, garlic powder or onion powder would work well.  I would add 2 teaspoons.
• Avocado Oil – For a neutral flavor, avocado oil is the way to go, but olive oil makes for a nice substitute.
• Lime Juice – The lime juice offers the perfect hit of acid to this recipe and really brings everything together.  Fresh lime juice is best!

Storage

Before storing these fajitas, be sure to let everything come to room temperature.  Also, it’s best to store everything separately.  Put the meat and veggies in an airtight container and place them in the refrigerator.  These should keep for 3-4 days.  Store the tortillas in a Ziplock bag.  If making rice and beans, put each in their own container, and so on.   When I double this recipe to make a quickly, repurposed meal, a tip I like to offer is to place all of the fajita components in a large tray inside the refrigerator.  If you want to make quesadillas, just take the tray out and use what you want for the quesadillas, the same for nachos or a taco salad.  It just prevents all of the digging around in the refrigerator.