Healthy Mexican Food – Sheet Pan Chicken Fajitas is more accessible and flavorful than you ever imagined with this vibrant and satisfying dish. This recipe brings all the deliciousness of your favorite Mexican flavors without the guilt, making it your new go-to for a quick weeknight meal or a healthy weekend treat.
Key Ingredients for Sheet Pan Chicken Fajitas
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Optional toppings:
- Avocado slices or guacamole
- Plain Greek yogurt or light sour cream
- Salsa
- Shredded lettuce
- Black beans, rinsed and drained
How to Make Sheet Pan Chicken Fajitas
This recipe is a testament to how incredibly easy and delicious Healthy Mexican Food can be. In under 30 minutes, from prep to plate, you’ll achieve tender, perfectly seasoned chicken and crisp-tender vegetables, all tossed together for maximum flavor. Its simplicity lies in the one-pan wonder, minimizing cleanup and maximizing taste. The combination of smoky spices, fresh vegetables, and a zesty lime kick creates a satisfying and light meal.
Step-by-Step Instructions
- Preheat your oven and prep the chicken: Preheat your oven to 400°F (200°C). In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Set aside.
- Prepare the vegetables: In a large bowl, combine the sliced red, green, and yellow bell peppers, and the sliced red onion. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.
- Assemble the sheet pan: Spread the seasoned chicken strips in a single layer on one half of a large baking sheet. Carefully arrange the seasoned vegetables in a single layer on the other half of the baking sheet. Try to avoid overcrowding the pan for even cooking.
- Roast to perfection: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender with slightly caramelized edges.
- Finish with lime and serve: Once cooked, remove the baking sheet from the oven. Squeeze the fresh lime juice all over the chicken and vegetables. Gently toss everything together on the baking sheet.
- Garnish and enjoy: Serve the fajitas hot, garnished with fresh chopped cilantro and your favorite optional toppings like avocado, Greek yogurt, salsa, or shredded lettuce.
Why You’ll Love This Sheet Pan Chicken Fajitas
You’ll adore these Sheet Pan Chicken Fajitas for their incredible ease and vibrant, fresh flavors. The star of this dish is the perfectly seasoned, tender chicken nestled alongside crisp-tender vegetables that roast together, creating a symphony of smoky, savory notes with a bright hint of lime. Unlike traditional fajitas that can sometimes feel heavy, this version is wonderfully light and healthy, making it a guilt-free indulgence that will satisfy your cravings without leaving you feeling sluggish.
The beauty of this recipe is not just its delicious outcome, but also its incredible cost-effectiveness. Making your own fajitas at home is significantly more budget-friendly than dining out, allowing you to enjoy the same restaurant-quality taste for a fraction of the price. Plus, with the array of fresh, colorful vegetables and the ability to customize your toppings, you can create a personalized Mexican feast that’s both healthy and immensely satisfying. If you’re looking for a healthy Mexican food option that’s big on flavor and low on fuss, dive into this amazing recipe and taste the difference!
Storing and Reheating Tips
To store leftovers of your delicious Sheet Pan Chicken Fajitas, allow the mixture to cool completely before transferring it to an airtight container. Refrigerate the container in your refrigerator for up to 3 days.
For reheating, you have a few excellent options depending on your preference:
- Stovetop Method: This is generally the best method for preserving texture. Heat a tablespoon of olive oil or a little cooking spray in a skillet over medium-high heat. Add the fajita mixture and cook, stirring occasionally, until heated through, about 5-7 minutes. You can also add a splash of water or lime juice to help loosen everything up.
- Microwave Method: Place the fajita mixture in a microwave-safe dish. Cover loosely and microwave on high power in 30-second intervals, stirring in between, until heated through. Be mindful not to overcook, as the chicken can become dry.
- Oven Method: Spread the fajita mixture on a baking sheet and reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through.
If you wish to freeze your fajitas for future meals, cool them completely, then portion them into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Properly stored, they can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
This Sheet Pan Chicken Fajitas recipe is a perfect example of how satisfying and delicious Healthy Mexican Food can be. Give it a try tonight and discover how simple, flavorful, and wholesome your favorite Mexican-inspired meals can be!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sheet Pan Chicken Fajitas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Set aside.1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
- In a large bowl, combine the sliced red, green, and yellow bell peppers, and the sliced red onion. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, 1 large red onion, 2 tablespoons olive oil
- Spread the seasoned chicken strips in a single layer on one half of a large baking sheet. Carefully arrange the seasoned vegetables in a single layer on the other half of the baking sheet. Try to avoid overcrowding the pan for even cooking.
- Place the baking sheet in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender with slightly caramelized edges.
- Once cooked, remove the baking sheet from the oven. Squeeze the fresh lime juice all over the chicken and vegetables. Gently toss everything together on the baking sheet.1 lime
- Serve the fajitas hot, garnished with fresh chopped cilantro and your favorite optional toppings like avocado, Greek yogurt, salsa, or shredded lettuce.fresh cilantro, Avocado slices or guacamole, Plain Greek yogurt or light sour cream, Salsa, Shredded lettuce, Black beans, rinsed and drained