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Sheet-Pan Chicken Fajitas with Summer Vegetables

Cook Time:
25 mins
Prep Time:
15 mins
Servings:
6
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Chef notes

This is another easy and fast meal when you don’t want to (or can’t!) spend a lot of time cooking. I’ve found this recipe is also super kid-friendly, even for the pickier eaters. Who doesn’t love fajitas? This recipe is also super adaptable for those who eat a plant-based diet. The chicken in this recipe can easily be swapped out for chickpeas or mushrooms. This recipe also stores well in the refrigerator if you’re using it for meal prep! Store the vegetables and chicken separately in airtight containers in the refrigerator for up to five days.

Technique Tips: Do not slice the chicken before roasting in the sheet pan. Use chicken thighs instead of chicken breast in this recipe. Since thighs are fattier than chicken breast, they do not easily dry out if overcooked in the oven. Pat the chicken dry with a paper towel, then lightly spray with olive oil (or choice of oil) before seasoning. The oil acts as a binder for the seasoning.

Swap Option: This recipe can easily be adapted for a plant-based diet. Swap out the chicken with chickpeas, mushrooms or even more vegetables.

Ingredients

For the Vegetables
  • 1 green bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1 large white onion, sliced
  • 2 ears of corn, sliced into thirds
  • 1 tablespoon olive oil
  • 1 tablespoon dried thyme or oregano
  • sea salt, to taste
  • freshly ground black pepper, to taste
For the Chicken
  • 2 pounds boneless, skinless chicken thighs
  • cooking spray, for greasing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 6 whole-wheat tortillas
For the Garnish
  • fresh cilantro, chopped
  • lime wedges
  • Greek yogurt
  • pico de gallo
Fulfilled by

Preparation

1.

Preheat the oven to 410 F.

2.

Line a baking tray with parchment paper. Add the vegetables, then coat with oil and seasoning and toss together on the sheet pan. Arrange the vegetables along the perimeter of the sheet pan, leaving space in the center of the sheet pan for the chicken.

3.

Spray the chicken thighs with oil. Sprinkle them with garlic powder, onion powder, cumin, paprika, salt and pepper. Place the thighs in the center of the sheet pan.

4.

Bake for 22 to 25 minutes, or until the chicken is cooked through and the veggies are crisp but tender.

5.

Slice the chicken thighs into strips. Cut the corn off of the small pieces of cob.

6.

Divide the filling among 6 tortillas. Garnish with cilantro, fresh lime, Greek yogurt and pico de gallo.