Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as . 2 Next, whisk together the lime juice, avocado oil, garlic, and Southwestern seasoning in a small bow. Step 2. Facebook Tweet Email Send Text . I usually do something like salmon or Who else loves a good sheet pan meal? Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes. Refrigerate for at least 1 hour or as long as overnight. Mix well. It's an easy weeknight meal that's sure to please! View Recipe. Slice all peppers and onion thinly. Place seasoned chicken on top. You can bump the heat to broil for the last 2-3 minutes to get a little char on everything if desired. Bake - Arrange chicken and veggies on 1-2 large sheet pans. Serve in flour or corn tortillas with optional toppings. Preheat oven to 425 degrees F. Combine seasoning ingredients together in a small bowl. Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Remove chicken to a plate and rest for 10 minutes. Stir together the fajita seasoning. 1 First, cut the chicken breast into strips and place in a shallow dish. Sheet pan chicken fajitas are about to become a staple in your meal rotation! Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place the chicken and veggies on the pan and pour the oil and spice mixture over the top. Cook in the oven for 15 minutes, take the tray out and give the ingredients a mix, then spread it evenly again. Combine - Toss the chicken and veggies in a large bowl with the olive oil and lime juice. Add chicken to the bowl and mix well. Pour onto sheet pan in an even layer. Grease a large rimmed baking sheet with cooking spray. Whisk 1 Tbsp. Place bell peppers, onion, and chicken on a large baking sheet. Step 1. In a small bowl, combine chili powder, cumin, paprika, garlic powder and oregano. Lightly spray a 17 x 12" baking sheet with non-stick coconut oil spray. In a small bowl, stir together paprika, chili powder, salt, cumin, oregano, onion powder, garlic powder and cayenne. Add the chicken and toss to coat. Add bell peppers, onion and chicken into a bowl. Step 2. Mix until fully coated with the lime juice. Place the marinated chicken on the baking sheet, as well as the onion and bell pepper. Advertisement. How to Make Sheet Pan Chicken Fajitas. Preheat oven to 400F (200C). Toss to combine. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. These 30 minute one pan fajitas are made with simple ingredients like bell peppers, red onion and chicken breasts. Preheat oven to 400F. 5 of 30. On a sheet pan, add the chicken, bell pepper, and onion slices. Preheat the oven to 425F/210C. Recipes like our Sheet-Pan Salmon with Sweet Potatoes & Broccoli and Sheet-Pan Chicken Fajita Bowls are comforting and flavorful with a quick cleanup later. A perfect weeknight meal . In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Set aside. Add a bit of fresh cilantro to each serving and you'll be eating like the island locals! Scatter the sliced peppers, onion and garlic in a single layer on the baking sheet and drizzle with half of the olive oil and half of the spices (cumin through pepper). Optional: line the baking sheet with foil for easy clean up. Cut the chicken breast into thin strips (1/4"-1/2") against the grain of the meat and place on one half of a large baking sheet. Bake until chicken is cooked through and registers 165F in the largest part, about 22-30 minutes. Cut onion into thin strips as well, removing the onion ends and outer skin first. Transfer 1 tsp. Preheat oven to 425F. Squeeze the lime juice over the chicken, peppers, and onions. Making restaurant-style chicken fajitas at home is so easy with this healthy one-pan dinner recipe. 1218 sheet pan. Add chicken, onion, and red and green bell peppers; toss to coat. Spread chicken mixture onto prepared pan. Preheat oven to 425 degrees F. Combine seasoning ingredients together in a small bowl. Stir to coat. How To Make Weight Watchers Chicken Fajitas. Toss to coat. Roast in the oven for 30 minutes. Line a rimmed baking pan with parchment paper. Once the oven is preheated, pour the chicken, veggies, along with the marinade, onto the sheet pan. Cooking Instructions: Thaw. Set aside. Line a rimmed baking sheet with foil. Place the tray back to cooking. Mix the chili powder, paprika, oregano, cumin, and salt in a small bowl and set aside. In a large bowl, mix together the olive oil and fajita seasoning. Preheat broiler, with racks in upper and lower thirds. Slice the chicken and mince 2 - 4 tbsp of chipotle in adobo (depending on how spicy you like it.) Place the sliced chicken, peppers, and onions on the sheet pan and set aside. Spread all the contents evenly on a sheet pan lined with foil, make sure the chicken is not overlapped with the vegetables, so that it will be fully cooked. Instructions. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Mix well. Drizzle with the olive oil and lime juice. Add the olive oil and stir well, to combine well. If you have convection setting, preheat to 375 degrees F. Cut chicken into 1/4-inch strips and place in medium bowl. Place the sliced vegetables in a large food storage bag. Spread into an even layer. Spray with avocado oil (or drizzle) and sprinkle with salt and pepper. Drizzle with olive oil and sprinkle with the cumin and/or chili powder if using. Place the sheet pan in the oven for 5 minutes. Instructions. Preheat the oven to 400F and oil the baking sheet. Place a standard size rimmed baking sheet in the oven while it heats so that it's nice and hot. Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, onion powder and a large pinch of Kosher salt and fresh cracked pepper. Add the peppers and onions and turn again. Step Four: Preheat your oven to 375 degrees. Mix well and spread on to a large sheet pan. Instructions. Spread all the ingredients on a cookie sheet in a single layer and bake for 20 minutes. Preheat oven to 425F. Spread bell peppers and yellow onion onto the baking sheet. Place chicken strips into another food storage bag. Place onion, poblano, and bell peppers on a sheet pan. Bake for 25-30 minutes or until chicken is cooked through and the vegetables are tender. Toss to coat. Bake at 350* for 25 minutes or until the chicken is cooked through. Drizzle with one tablespoon grapeseed oil and sprinkle on 2 tablespoons fajita seasoning. Stir well to combine. Start Slideshow. For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. Preheat oven to 400F (200C). Instructions. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, teaspoon salt and teaspoon pepper. Preheat oven to 400, and line a rimmed baking sheet with foil or parchment paper. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Preheat the oven to 425. Trim and cut chicken breast into thin bite-sized pieces. In a large bowl whisk together the seasoning mix, 3 tablespoons oil, soy sauce, honey, lime juice, and Worcestershire sauce. Heat your oven to 425F. To make this recipe, all you need is one large mixing bowl and one large baking sheet. Preheat oven to 400 degrees F. Combine olive oil and spices in a small bowl. Step Three: In a small bowl, combine all of the fajita seasoning listed below. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Combine chili powder, cumin, 1/2 tsp. You don't want the ingredients to be overcrowded, or they won't roast properly. Next drizzle oil on top of chicken breasts, bell peppers and onion, then sprinkle seasoning mix on top. Preheat the oven to 350 degrees Fahrenheit and grease a baking sheet with olive oil and set aside. Remove the pan from the oven and move the vegetables over to place the chicken on the sheet pan. Spread the chicken and veggies evenly on the pan, so they are in a single layer. Sprinkle the spices evenly over the chicken and peppers, tossing to coat and spread out in . Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Stack tortillas and wrap in parchment-lined foil; place on lower rack. Bonus: This easy sheet-pan dinner requires just 20 minutes of active prep time. This variation of a shrimp boil can be made in the oven on just one baking sheet. Toss the chicken with the chipotles in a bowl and spread on the baking sheets. Mix well to coat evenly. Drizzle with olive oil, and sprinkle on the mixed fajita seasoning. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Prep all of the veggies and set aside. Sprinkle in the spice mixture and toss to coat the chicken and vegetables. Put the chicken strips onto the baking sheet and pour over the mix of olive oil and spices. Drizzle with olive oil, and sprinkle on the mixed fajita seasoning. In a small bowl, combine chili powder, cumin, paprika, coriander and salt and pepper. Add the chicken, peppers, and onion to a sheet pan. Mix together. DIRECTIONS. Preheat oven to 400 degrees. Drizzle everything with EVOO and season with salt and pepper. Roast in the oven for 30 minutes. Instructions. Preheat oven to 425 F. Line a rimmed baking sheet with parchment or coat with oil or nonstick spray. In a small bowl, add the chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Sprinkle with the cilantro, minced garlic, and seasonings, and pour the butter on top. In a medium bowl, combine chicken breast pieces, cut peppers and onions, and minced garlic. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. How to make Sheet Pan Chicken Fajitas. Line a rimmed baking sheet with parchment paper. Add all fajita seasonings to a bowl with 1 tablespoon of Olive oil. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Bake for 25 minutes or until chicken is cooked . Preheat the oven to 400 degrees F., and spray a large rimmed baking sheet with cooking spray (the baking sheet should be roughly 17x12 inches). Add the chicken and let marinate for at least 30 minutes or up to overnight. Toss with oil, garlic and spices. Step 1. Perfectly seasoned juicy chicken, bell peppers, and caramelized onions nestled in soft flour tortillas and topped with a squeeze of fresh lime and a sprinkling of fresh cilantro. Spray a large rimmed sheet pan with oil and set aside. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Toss: To the baking sheet, add the fajita seasoning, along with the oil. Preheat oven to 425 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Preheat oven to 400 degrees. Place the peppers, onion and chicken onto sheet pan drizzle the olive oil over the mixture and stir to coat. Cut onion in half, peel off the skin, and cut each half into 1/4-inch half moon strips. Serve on warmed tortillas and with other desired toppings. Toss to coat. A medley of spices gives this healthy dish of chicken, sausage and veggies a rich, complex flavor. Step 4. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes. The carrots get a head start in the oven to ensure they are cooked through, while a drizzle of teriyaki sauce at the end ties everything together. Guacamole: Combine together all of the ingredients in a medium size bowl and chill before serving. Sprinkle in the seasoning mixture and toss well. Preheat the oven to 425F. Coat a large, rimmed baking sheet with oil or nonstick spray. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Instructions. Sheet Pan Chicken Fajitas- Let the oven do the work! In large bowl toss 1 tablespoon oil with the bell peppers and onions. Drizzle with olive oil. Top with your favorite toppings. Add 1 tablespoon avocado oil, pepper and salt. With a super simple chicken fajita seasoning, the flavor, ease and minimal clean up will make this a weeknight staple! Cover and refrigerate for 2 hours or up to 24 hours. Roast in the preheated oven until chicken is cooked through and vegetables are softened, 20-25 . Preheat oven to 400 degrees F. Spread chicken, peppers and onions on a baking sheet sprayed with some cooking spray, drizzle with olive oil and season with salt and pepper. Instructions. View Recipe. Spread the coated ingredients over the surface of a. Finish off the fajitas with all your favorite Mexican top. Cover a large sheet pan in foil. Chicken: Combine all of the ingredients together in a bowl and marinate for 1 hour in the refrigerator. Add the rub and stir to coat. Instructions. Preheat the oven to 400 degrees Fahrenheit. Slice the chicken into thin strips and place on the pan with the vegetables. I make a sheet pan dinner at least once a week because they're so easy and simple! Rub seasoning into chicken and veggies with your hand to make . These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. In a small bowl, mix together the fajita seasoning ingredients. Add the chicken and stir to coat with the spice mixture. Place the chicken, peppers, onions, garlic and olive oil on the baking sheet. Mix well. 1 of . Serve with brown rice, if desired. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute. Toss together with fajita seasoning, olive oil and a splash of white wine vinegar. Add one tbsp of olive oil, and half the taco seasoning. Add garlic, onion, and jalapeno to the bowl and mix again. Pre-heat oven to 425 degrees and line a baking sheet with aluminum foil. Combine the ingredients for the seasoning in a small bowl, then sprinkle evenly over the chicken and vegetable mixture on the baking sheet. Preheat oven to 425. Preheat oven to 400F. Place corn on the baking sheet. Step 4 & 5 - Drizzle your chicken and veg with olive oil and toss to coat. Serve on warmed tortillas and with other desired toppings. Directions. Pre-heat oven to 425 degrees and spray a baking sheet with non-stick cooking spray. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Place them on an extra large baking sheet (20 x 14 inches) - or divide the ingredients between two separate baking sheets if you don't have an extra large one. Arrange in a single layer and broil on upper rack, flipping once, until just . salt, garlic powder, paprika, and ground pepper in a large bowl. needed to have tasty chicken fajitas on your table. Toss chicken and vegetables together. Pound chicken breasts to 1-inch and cut into -inch slices. Seal bag and shake well until the vegetables are well coated. Marinate for 30 minutes and up to 2 hours. Drizzle with oil and sprinkle with seasonings; mix well to combine. Season both sides of chicken breasts with fajita seasoning. These sheet pan chicken fajitas are simple to make, and bursting with delicious flavors. Add the veggies to one half of the baking sheet. Toss to coat evenly. Bake for 25-30 minutes or until chicken is no longer pink and the vegetables are tender. Add all spices to a large bowl and mix well. Instructions. Season well with salt and pepper. Sprinkle prepared spices over veggies and chicken, and toss until well coated and combined. Step 3. Preheat the broiler to high. Step 3 - Preheat oven to 400F/200C. In a small bowl, add the taco seasoning and tablespoons avocado oil. Add sliced chicken, bell peppers and onions to a mixing bowl. Bake for 20 minutes, then place them under the broiler for a couple of minutes. (Optional: leave to marinate for 1-2 hours in the fridgeor up to 24 hours if you've got the time!) Only one sheet pan and about 20 mins. Stir in chicken and vegetables. Pin More. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Arrange chicken, bell peppers and onion in a single layer on the prepared baking sheet. In a small bowl, stir together paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne. How to Make Sheet Pan Chicken Fajitas. sprinkle all your seasonings on top of the . Stir well to combine. Stir in olive oil and chili powder mixture; gently . Transfer to a large baking sheet and bake for 20-25 minutes at 425F. For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside. No need to line the pan. Spray a large sheet pan with cooking spray. Move the pieces around in the tray and add the sliced peppers. With just one sheet pan and 35 minutes, you can get a flavorful vegetarian dinner on the table. Sprinkle with seasoning. Add oil and lime juice and mix well into a paste. of the spice mixture to a medium bowl and set aside. In a large bowl, combine the chicken, onion, and bell peppers. Bake for 10 minutes. In a bowl, combine the chilli powder, garlic powder, smoked paprika, cumin, salt, and black pepper. Spread out the marinated chicken on a sheet tray lined with parchment paper and bake in the oven for 18-20 minutes. Serve with low-carb tortillas and your choice of toppings. Place the chicken on a baking sheet. Preheat oven to 375 degrees. Place on the pan. Add the garlic. Step Five: Bake the chicken fajitas for 15-20 minutes until the chicken is completely cooked through. In a small bowl, mix together the chili powder, paprika, granulated sugar, salt, chicken bullion, black pepper, garlic powder, onion powder, smoked paprika, and pepper flakes. Preheat oven to 400F (200C). Spread the chicken, onion, bell pepper, and mushrooms on a sheet pan (with sides to hold the juices). Preheat oven to 400 degrees. Place all the marinade ingredients in a large bowl and mix together thoroughly. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray or cover with foil. Line large baking sheet with foil or parchment. Add the chicken and turn to coat. Once your peppers and onion are sliced, place them on the same foil lined sheet pan. Preheat oven to 400F. Place the sliced chicken and onions on sheet pan. Step 3. Sheet-Pan Creole Chicken & Shrimp. First, preheat oven to 425 degrees Fahrenheit. On a sheet pan, add the chicken, bell pepper, and onion slices. oil into the remaining spice mixture in the large bowl. Drizzle olive oil over top. Drizzle 1/2 of the oil over the meat and then sprinkle with seasoning and use tongs to toss until the meat is evenly coated. Season with fajita seasoning and garlic. In a small bowl, mix together the fajita seasoning ingredients. Reserve 3 tablespoons of the marinade and pour the remaining marinade over the chicken. Drizzle with oil. Place the chicken breasts on top of the veggies and brush both sides with . Stir well to combine and set aside. Cut chicken breasts in half horizontally, then slice crosswise into strips. Slice peppers and onions into thin strips, and add to chicken. Plus, with only one pan, cleanup is a breeze! Spread everything into an even layer on the sheet pan. Drizzle with olive oil; toss to coat. Preheat the oven to 400 degrees Fahrenheit. 27 of 30. Slice chicken into thin strips and place in large mixing bowl.