Sheet Pan Chicken Fajitas: Brian’s Easy Family Meal

Brian, you’re awesome! This one’s for you, buddy. I know you’re holding down the fort while your wife’s away at her conference. This easy sheet pan chicken fajitas recipe will save your sanity and keep the kids happy. No more sinks full of dishes – just one pan to clean!

I made this recipe just for you, Brian. It’s quick, tasty, and perfect for busy parents like yourself. Your family will love it, and you’ll have more time to enjoy with the kids. Thanks for being such a great reader of my newsletter. Now let’s get cooking!

Exact Ingredients List

Here’s what you’ll need for Brian’s Sheet Pan Chicken Fajitas:

Fajita Seasoning:

• 1 Tbsp chili powder
• 1/2 Tbsp paprika
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 1 tsp sugar
• 1/2 tsp salt

Fajitas:

• 2 small yellow onions (or 1 large)
• 3 bell peppers, any color
• 1 lb chicken breast
• 2 Tbsp cooking oil
• 1 lime
• 8 6-inch tortillas

Optional toppings:

• 1/2 cup sour cream
• 1/4 bunch cilantro

You can adjust the spice level by changing the amount of cayenne pepper. Feel free to swap out vegetables based on what you have on hand. This recipe is flexible and forgiving!

Instructions

Preheat your oven to 400°F (200°C). Get a large baking sheet ready.

Mix the fajita seasoning spices in a small bowl. Set it aside.

Cut the onions and bell peppers into 1/4-inch strips. Slice the chicken breast thinly.

Put the chicken and veggies on the baking sheet. Drizzle with cooking oil.

Sprinkle the fajita seasoning over everything. Use your hands to mix it all up.

Spread the chicken and veggies evenly on the sheet. Make sure nothing overlaps.

Bake for 20-25 minutes. The chicken should be cooked through and the veggies tender.

Squeeze fresh lime juice over the hot fajita mix.

Warm the tortillas in the microwave or on the stovetop.

Fill each tortilla with the chicken and veggie mix. Top with sour cream and cilantro if you like.

Enjoy your easy sheet pan fajitas!

Possible Substitutes List & Recipe Variations

You can easily swap out ingredients in this sheet pan fajita recipe. Try using sliced steak or shrimp instead of chicken for a tasty change.

Don’t have all the spices? No problem! Use a store-bought fajita seasoning mix as a quick substitute.

Veggie options are endless. Add sliced zucchini, mushrooms, or corn to the mix. You can even make it vegetarian by using tofu or chickpeas in place of chicken.

For a low-carb version, serve your fajitas in lettuce wraps instead of tortillas. Or try using cauliflower rice as a base.

Toppings are where you can get creative. Add sliced avocado, cheese, or pico de gallo. Try a dollop of Greek yogurt instead of sour cream for a healthier twist.

Want it spicier? Toss in some sliced jalapeños before baking. For a smoky flavor, add a dash of smoked paprika to your seasoning mix.

Short on time? Use pre-cut veggies from the grocery store. You’ll have dinner ready even faster!

Tips, Tricks & Storing

For crispy veggies, spread them out on the sheet pan. Don’t overcrowd! Use two pans if needed.

Try preheating the sheet pan in the oven. This helps give the chicken and veggies a nice sear.

Add a squeeze of lime juice right before serving for extra zing.

Warm your tortillas in the microwave or on a skillet for 30 seconds. It makes them more pliable.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days.

To reheat, pop the chicken and veggies in the oven at 350°F for 10-15 minutes. Or use the microwave for a quick fix.

Freeze extras for up to 3 months. Thaw in the fridge overnight before reheating.

Make meal prep easier by slicing veggies and chicken ahead of time. Store them separately in the fridge.

Try different toppings! Guacamole, salsa, or shredded cheese are tasty options.

For a low-carb version, serve over lettuce instead of tortillas.