A one pan dinner made with chicken tenders, green and red bell peppers and onions all tossed in a homemade fajita seasoning and baked to perfection.
Fun Fact: Whenever I hear mariachi music I immediately want to go to the nearest Mexican restaurant, order up a margarita and start snacking my life away on some chips and salsa. (Wouldn’t that be the life??) BUT seeing as how I’m an adult and have these things called “responsibilities” to attend to, that rarely ever happens. So instead I go home and whip up these super quick and delicious sheet pan chicken fajitas and call it a day!
How to make homemade fajita seasoning
So first things first- if you’re gonna have fajitas, they HAVE to be seasoned right. (Ever been to a Mexican restaurant where the fajitas were sorely lacking in any kind of flavor? Yeah, no bueno my friends.) I’ve tried a few different recipes for homemade fajita seasoning now and this one is by far my favorite. It can get a little spicy so just make sure to use it sparingly. (Or douse your entire platter with it if you like A LOT of spice like I do. 😉 ) Here’s what you need:
- 1 Tbsp chili powder
- 1 1/2 tsps sea salt
- 1 1/2 tsps dried oregano
- 3/4 tsp onion granules (or onion powder)
- 3/4 tsp garlic powder
- 3/4 tsp black pepper
- 1/2 tsp cayenne pepper
Just place these spices in a container, shake it up and there you go!
Want to Pin this homemade spice mix? Just click HERE!
What type of chicken should you use?
I found that for fajitas, using either chicken thighs or chicken tenders seem to work the best. You can also use breasts and cut them small or into strips, but from my experience, they tend to dry out much faster. (Plus tenders take no time at all to cook and you can buy them in bulk for super cheap. 😉 ) So tenders it is for this recipe! NOTE– I always shred my chicken after it’s cooked because I think it’s much better that way.
If you do use thighs or breasts, you can leave them whole or cut them into thin strips and cook them for 20 minutes instead of the recommended 15 minutes.
What do you do with chicken fajitas?
Seems like a silly question, I know, but I’ve even found myself asking this at times too. But there are so many possibilities loves! Here a few suggestions to help give you some ideas.
- MEAL PREP: This is a great option for meal prepped lunches during the week! I’ll usually double this recipe if I’m making lunches for both Charlie and I. (Let me tell ya, that boy can eat! 😮 ) For him I’ll usually add some rice and black beans with a little bit of lettuce and salsa. For me, I’ll top the fajitas over a big bed of lettuce with tomatoes, limes and a few tortilla chips on the side.
- Turn them into a salad: Add some lettuce, tomatoes, a sprinkle of cheese and use salsa for the dressing. It’s a great low carb option and is perfect for lunch or a light dinner!
- Put them in your tacos
- Top them over your tostadas
- Eat them as is and serve them with rice and beans
- Stuff your tortillas with them and make a quesadilla
- Put them on your nachos
So you see, all you need is a baking pan, 15 minutes and a few simple ingredients and you’ve got yourself one easy meal. And if you use my homemade seasoning then they’re completely gluten free, Paleo and Whole30 approved too. Doesn’t get much better than that now does it?!
I hope you’re all having a great day and let’s fiesta into the weekend!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Sheet Pan Chicken Fajitas
- 8 large chicken tenders (or 3 chicken thighs cut into strips)
- 1 green bell pepper, cut into slices
- 1 red bell pepper, cut into slices
- 1/2 large red onion, cut into slices
- 2 Tbsps + 2 tsps fajita seasoning*
- Avocado oil spray (or avocado/extra virgin olive oil)
- Preheat the oven to 375 degrees and spray a baking dish with non-stick cooking spray. (Make sure to use a dish that has sides on it because the chicken will produce a bit of moisture.)
- Divide 2 Tbsps of fajita seasoning between the chicken tenders or thighs, if using. (Make sure they're fully coated.) Place them in your baking dish so they're not overlapping.
- Lightly toss the bell peppers and onions with 2 tsps of fajita seasoning. Place the veggies around the chicken.
- Place the baking dish in the oven and bake for 15 minutes. (If you're using chicken thighs, bake them for 20 minutes instead.)
- Optional: If you want a little more charr, you can always broil the fajitas for 2-3 minutes after they're done cooking. Make sure to watch them so they don't burn!