Happy Monday, friends. This is the happiest of all the Mondays – aside from getting to eat sheet pan chicken fajitas – today is especially exciting because it is my first recipe for my 30 minutes, 1 pan dinner series!!! I am so excite to share these recipes with you in the next 4 days!!!
The basic idea of this series is to give you healthy, quick and easy recipes that can be made using only one pan and 30 minutes. I mean who doesn’t need that in their lives?!
These meals are perfect for weeknight dinners when we are especially crunched for time and the last thing we want to do is spend an hour in the kitchen cooking food and then another 30 minutes doing the dishes – I know you would all rather be watching Netflix. Me too, my friends, me too.
Even as a person who enjoys cooking I still have plenty of evenings where a) I don’t have either the time, or the energy too cook dinner. Or b) I simply don’t have any idea what to make.
Yes, it’s true I am not always bursting with recipe ideas every second. Sometimes I just want something reliable, quick and easy to make, and healthy. Sometimes I just want FOOD NOW! Really, I get the struggle more than you think.
That’s why I created this series so that you and I could have some go-to recipes that we can all count on. They will all be balanced with protein and veggies and all only take 30 minutes and one pan to make – okay maybe 40 minutes max, if we are moving slow that night.
Even Paul, who is pretty much food illiterate can handle these recipe! You know what that means?! It means he can make dinner for me for once! Dreams really do come true!!!
Are you excited yet for a week filled with easy and delicious recipes?!
Let’s dive right in to our first recipe, 30 minute sheet pan chicken fajitas! I mean did you know that you can make fajitas on a sheet pan and they turn out even better than the chicken fajitas you get at your Mexican place down the street – well okay if you live anywhere that doesn’t have a heavy Mexican influence, San Antonio, I miss you!!!!
Okay, okay sheet pan fajitas isn’t exactly a new thing, it’s been floating around the internet for a while. I am not sure why it took me so long to make sheet pan chicken fajitas?! I have been seriously missing out.
What’s so great about cooking your fajitas on a sheet pan in the oven is that you chop all the veggies and chicken up, throw it all on your sheet pan, toss it in oil and fajita seasoning and pop it in the oven for 15 minutes! No stirring or flipping required. You can simply focus on heating up tortilla shells, slicing avocados and opening a jar of salsa for your fixings ready to go all while the fajitas do their thing!
Probably the best part about these sheet pan chicken fajitas is how perfectly charred the bell peppers and onions get, they are tender with a bit of crunch. Ugh, I am not a fan of fajitas from restaurants when the bell peppers are limp and over cooked, anyone else feel the same way? Don’t worry there are no limp bell peppers here!
The chicken is tender and juicy and everything has a perfect coating of fajita seasoning and is infused with lime juice. Seriously, those lime slices add so much flavor to the end dish without much more effort.
Of course you can serve your sheet pan chicken fajitas with whatever kinds of toppings make you happy. I personally love sliced avocado, salsa, cilantro, and another squeeze of lime. Other options could be hot sauce, sour cream, canned ferried beans, or even a quick guac – all you really need is ripe avocados, lime juice and salt. The possibilities are endless and are all up to you.
You’ve got the power!
Sheet pan chicken fajitas are super simple to make, yet they are so tasty that you will fool everyone into thinking that you slaved over them for hours. But we know the truth, it only took 30 minutes to make and one pan!!! Now you can get back to watching that gripping show on Netflix, or playing with your cat, or whatever it is that makes your soul happy and all with a full tummy!
Stay tuned all week long for the rest of the recipes from our 30 minutes, 1 pan dinner series ! Trust me, there are some good ones that you won’t want to miss!
If you make any of these recipes snap a photo and tag it on Instagram using the hashtag #30Mins1PanDinner so that we can see what you come up with. Enjoy.
- 1 pound boneless skinless chicken thighs cut into 1 inch strips*
- 3 bell peppers (any color), sliced into strips
- 1 yellow onion, sliced in strips
- Optional: One jalapeno, sliced
- 1 tablespoon grape seed oil
- 1 tablespoon fajita seasoning**
- 2 teaspoons salt
- 1 lime, sliced
- Options for serving
- corn tortillas
- lime wedges
- hot sauce
- guacamole or avocado slices
- refried beans/whole beans
- Preheat oven to 400 degrees Fahrenheit.
- Combine chicken, veggies and seasoning: On an extra large rimmed baking sheet (or two reg large rimmed baking sheets) mix teh chicken, veggies, oil, and fajita seasoning, and salt until well combined. Spread everything out into an even, single layer. Lay the lime slices on top.
- Cook: Cook the fajitas for 15 to 20 minutes or until the chicken reaches an internal temperature of 160 degrees Fahrenheit and the veggies are tender.
- Prepare other ingredients: While the fajitas are cooking you can warm up your tortilla shells and prepare any other toppings you want**
- Serve: Allow guests or family to create their own fajitas just before eating. Store leftovers in separate containers in the fridge for up to 5 days.
** Fajita seasoning recipe: 3 parts chili powder (salt free), 2 parts smoked paprika, 1 part onion powder, 1 part garlic powder, ½ part cayenne pepper, 1 part cumin, ½ part oregano. Mix until well combined. Store in an air tight container for up to 3 months. You can make as much or as little as you want but you may have leftovers, which you can use on anything!
If you decide to use store bough fajita seasoning then make sure you adjust the salt in the recipe if the store bought fajita seasoning contains salt. Also, in a pinch you could use chili powder instead.
***For toppings some shortcuts can include quick cooking rice (10 minutes), or microwave rice. For guacamole you can do a simple smash avocado, lime and salt or just stick with the avocado slices.
Prep ahead tips
-mix up fajita seasoning (if making your own)
-cut up chicken and store in a container in the fridge
-cut up onion
-I do not recommend cutting your bell peppers in advance. They tend to get slimy.