Baked Sheet-Pan Chicken Fajitas
These Baked Sheet-Pan Chicken Fajitas are incredibly delicious. They are a simple one-pan meal that can be made ahead of time for dinner throughout the week, including chicken thighs and vegetables roasted on a single sheet pan, and served in warm corn tortillas with creamy mashed avocado.
Why You’ll Love This Recipe
Delicious. Warm corn tortillas with roasted vegetables and chicken are delightful. These Baked Sheet-Pan Chicken Fajitas are flavorful.
Quick and Easy. Roasting vegetables and chicken together on a single sheet pan is quick and easy; everything comes together in under 40 minutes.
Ingredients Needed For Baked Sheet-Pan Chicken Fajitas
- Chicken thighs are an excellent source of protein, iron, and zinc. They can be substituted for chicken breast.
- Bell peppers are rich in vitamin C and other antioxidants. They are also a good source of fiber. You can substitute them for zucchini.
- Onion is loaded with antioxidants that help reduce inflammation. I used yellow onion; however, red onion can also be used.
- Avocados are an excellent source of vitamin K and a good source of healthy fats.
- Corn tortillas. You can also use flour tortillas if that’s what you prefer.
- Lemon is a good source of vitamin C.
- Olive oil is a good source of healthy fats.
- Seasonings: I used smoked paprika, chili powder, cayenne pepper, garlic powder, oregano, salt, and black pepper.
How To Make Baked Sheet-Pan Chicken Fajitas
Preheat oven to 375 degrees Fahrenheit.
Cut chicken thighs into medium-sized pieces. Slice the bell peppers and onion.
Add the chicken thighs, bell peppers, and onion to a sheet pan. Drizzle seasoning on top and combine with a spoon. Add pieces of lemon, transfer to the oven, and bake at 375 degrees F for 25-30 minutes or until fully roasted.
Add mashed avocado to warm corn tortillas, add the roasted chicken thighs and vegetables, and enjoy!
Store the remaining in an airtight container in the refrigerator for a few days. For a detailed recipe, please look at the recipe card below.
Commonly Asked Questions
I don’t like bell peppers, what can I substitute them with? Zucchini, mushrooms, and sweet mini peppers are great options.
What can I replace the tortillas with? Cooked rice or cooked quinoa, or add another vegetable, like baby potatoes, and roast them together with the other vegetables and chicken thighs.
More Sheet-Pan Recipes You Will Love
Sheet-Pan Baked Salmon and Veggies
One-Pan Chicken Thighs and Vegetables with Rice
Sheet Pan Veggies, Chickpea, and Tofu with Creamy Avocado Sauce
Roasted Brussels Sprouts with Salmon and Sweet Potatoes
Baked Sheet-Pan Chicken Fajitas
Ingredients
- 1.5 LBs. chicken thighs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 medium avocados
- Half an onion
- 8-10 corn tortillas
- 1 lemon
- 3 Tbsp olive oil
- 1 Tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper (optional)
- ½ tsp oregano
- 1 tsp black pepper
- salt to taste
Instructions
- Preheat oven to 375 degrees ℉.
- Cut chicken thighs into medium-sized pieces.Slice bell peppers and onion.
- Add the chicken thighs, bell peppers, and onion to a sheet pan. Drizzle seasonings on top and combine with a spoon or your hands. Add pieces of lemon.
- Transfer the sheet pan to the oven and bake at 375 degrees ℉ for 25-30 minutes or until fully roasted.
- Add mashed avocado to warm corn tortillas, roasted vegetables, and chicken thighs and enjoy!
- Store the leftovers of the roasted vegetables and chicken thighs in an airtight container in the refrigerator for a few days.
