30 Minute Sheet Pan Chicken Fajitas

ByMax Snider, RD
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I honestly can’t think of a more straightforward and stress-free but still healthy dinner than these Sheet Pan Chicken Fajitas. There made on a single sheet pan with just 10 minutes of prep work and 20 minutes in the oven. And being on just one pan means that clean up is almost non-existent.

What Makes This a Healthy Meal?

As an Ontario dietitian, there are 4 key things I look for in a healthy meal:

  • 30-50 grams of protein
  • At least one serving of a fruit or vegetable
  • A high fiber carbohydrate
  • Something that still tastes great

This recipe hits all of these targets:

  • The chicken breast packs the protein to support your muscles and your appetite
  • The peppers and onions bring your body some fiber and micronutrients, keeping your body and gut healthy
  • If you choose a whole wheat tortilla or a whole wheat roti, you’ll be getting carbohydrates to fuel your body and 4-8 grams of fiber, keeping you full and your gut healthy.

This recipe is a winner, and becasue it only takes 30 minutes to make, it’s absolutely perfect for those busy nights where you just want something quick.

How to Make Sheet Pan Fajitas

Cut chicken and vegetables into strips: This is the key to having this cook in 20 minutes. If you don’t cut the chicken into strips, it won’t cook in time, and you’ll end up with mushy vegetables. Once done, place the veggies on the tray with the chicken on top so it browns nicely in the oven.

Make fajita seasoning.  Combine all seasoning ingredients together in a small bowl or jar. Drizzle the food with olive oil and sprinkle seasoning over the chicken and vegetables.

Toss and Cook: Combine everything with your hands and spread into an even layer on the pan. Bake the fajitas at 425F for 20 minutes or until the chicken is fully cooked to 165F.

Serve: Squeeze lime juice on the chicken and vegetables, then spread Greek yogurt and salasa on some tortillas.

Max Snider, RD

30 Minute Sheet Pan Fajitas

This quick, easy, and delicious recipe is perfect for those evenings when you are short on time but still want something healthy. This will be part of my monthly rotation going forward!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium Chicken Breast
  • 2 small Red Onion yellow onion is fine as well
  • 3 Peppers red, orange, or yellow
  • 3 tbsp Olive Oil extra virgin
  • 1 medium Lime
Spice Mix
  • 1 tbsp cornstrach
  • 3 tsp chili powder
  • 1 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp white sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chipotle pepper

Equipment

  • 1 Sheet Pan

Method
 

  1. Preheat your oven to 425F and take your chicken breats out of the fridge.
  2. Slice your peppers and chicken breast into strip and chop your red onion into medium chunks.
  3. Add your onions, peppers, and chciken onto the sheet pan drizzling your olive oil on top.
  4. Sprikle your spice mix ontop and mix with your hands until well combined.
  5. Put your sheet pan into the oven for 20-30 minutes until your chicken is cooked and serve.

Notes

Chicken: Slice the chicken against the grain so that it’s tender, not chewy. Be careful not to overcook it or it will be dry.
For Meal Prep: Place extra portions into a glass container and eat within 48 hours or put into the freezer for a reheat and eat meal. 
Extra Additions: To improve the protein and fiber intake consider adding in a can of black beans.

Registered Dietitian

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