Sheet Pan Chicken and Bell Pepper Fajitas

If you’ve been following us on social media, you might know that I spent a good portion of the month eating my way through the mediterranean. It was a lovely trip filled with gelato, amazing Greek food, and fantastic Italian drinks. I’ll definitely be posting more on my trip (and some travel inspired recipes!) later this summer, but as I transition back into real life and recover from jet lag, I’ve been relying on quick and easy recipes to get dinner on the table for my family. These Sheet Pan Chicken and Bell Pepper Fajitas are the perfect weeknight meal.

One of the things that makes fajitas such a great option for a family is that the meal is really customizable to everyone’s different tastes. I typically choose to use chicken tenders when I’m wanting a quick weeknight meal and they are perfect for sheet pan cooking because they require no prep and cook evenly and quickly. You can definitely make these with shrimp or thinly sliced beef though!

The key to these fajitas is the simple spice rub. It’s only four ingredients but packs a great flavor punch without being too spicy for families with little kids. I love to make a large (usually triple) batch and keep on hand for dinner prep. Stored in an airtight container, it will last for a few months.

To make the chicken, simply toss about two pounds fresh chicken tenders in a bowl. Add the spice mix and toss to coat evenly. Place the tenders on a foil lined sheet pan and set aside while you prep the peppers. If you’re looking for great half sheet pans, check out these beauties. They are inexpensive and total kitchen work horses (*affiliate link). I use a mixture of red, yellow, orange, and green peppers along with a sliced onion. This is definitely a time when you can do a fridge clean out and add extra veggies or try different color peppers! I drizzle the peppers and onions with a quick dash of olive oil and season with 1/2 tsp kosher salt, a few grinds of fresh ground pepper. If you have a little spice rub left over, you can definitely sprinkle it on top for extra flavor. Spread the veggies out on a second foil lined pan and pop both the chicken and the veggies into a preheated 400F oven for about 20 minutes, or until your chicken is done.

Remove the chicken from the oven and set aside, covering the pan loosely with foil. In order to get a little char on the peppers, I then turn my oven to broil and cook another 5 minutes, or until the peppers are just starting to blacken a bit on the edges. Remove them from the oven, give ’em a good squeeze of fresh lime and serve them on up with your favorite toppings. My kids and husband take theirs smothered in cheese and with a healthy dollop of sour cream.  I love to add some fresh cilantro and a heaping scoop of our Simple Pico de Gallo. Leftovers keep well for 2-3 days in the fridge!

5 from 4 votes

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Sheet Pan Chicken and Bell Pepper Fajitas

A simple sheet pan dinner that everyone in the family will love!

Course Main Course

Keyword Sheet Pan Chicken and Bell Pepper Fajitas

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 people

Author With Two Spoons

Ingredients

For the Spice Rub

• 1 Tablespoon Chili Pepper
• 2 teaspoons Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Garlic Powder

Fajitas

• 1 pounds Chicken Tenders
• 4 Bell Peppers, sliced
• 1 Small Yellow Onion, sliced
• 1 Tablespoon Olive oil
• 1/2 teaspoon Kosher salt
• Fresh ground pepper, to taste
• Fresh lime juice, to taste

Instructions

1. Preheat your oven to 400F

2. Line two half sheet pans with foil and set aside.

3. Prep the spice rub by combining the chili pepper, cumin, garlic powder and kosher salt in a small bowl. Stir to blend and set aside.

4. Place the chicken tenders in a large bowl and add the spice mixture, tossing well to coat each piece. Place the coated chicken on one of the prepared sheet pans. 

5. In a separate bowl, toss the sliced peppers and onion with one tablespoon of olive oil. Season with salt and pepper. Spread out the peppers on the second foil covered pan. 

6. Bake the chicken and peppers at 400F for 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and cover loosely with foil.

7. Turn the oven to broil and place the peppers on an upper rack, broiling until just starting to char on the edges. Remove from the oven and add a good squeeze of fresh lime juice. Serve immediately with the chicken tenders and your toppings of choice!

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