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These Easy Sheet Pan Chicken Fajitas are such an easy dinner recipe as they come together in about 30 minutes! Homemade chicken fajitas are perfect for a quick-and-easy weeknight meal!
I don’t know about you, but 30-minute meals are my jam. I’m allll about the quick and easy dinners that not only taste amazing, but are also on the lighter side. One of the easiest ways to lighten up a meal? Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, you can visit Mazola’s website. It’s a heart-healthy cooking oil choice that is extremely versatile, as it can be used for baking, grilling, sautéing, stir frying, or even mixing up a marinade or dressing.
While I do absolutely love cooking, I can’t deny that my favorite go-to recipes are the ones that are full of flavor while also being extremely easy to put together.
It probably has something to do with the fact that I can be a tad bit impatient when I’m hungry, thus it’s difficult for me to want to expend the energy to cook anything that takes too long.
So these Sheet Pan Chicken Fajitas? They’re pretty much a weekly staple. They’re on the lighter side, packed with flavor, and come together in 30 minutes.
I happen to love sheet pan meals. I’m a little late to the sheet pan meal party, as I recently discovered the wonder of being able to make a whole meal (or in this case, the majority of the meal) on pan in the oven.
I know! Sheet pan meals are altogether amazing, and I’m embarrassed it took me so long to hop on board.
So, with these homemade chicken fajitas, the chicken and peppers are baked in the oven (aka, the main part of the meal otherwise we’d just be eating corn tortillas). Corn tortillas, guacamole, and cilantro lime quinoa are made (easily) in addition.
All right, let’s talk about these fajitas for a second here.
As mentioned above, these Sheet Pan Chicken Fajitas use corn oil. Mazola Corn Oil has a neutral flavor so the natural flavors of the food and seasonings stand out without being overpowered by anything else.
Corn oil is lightly drizzled over the chicken and peppers before the pan goes in the oven. The tortillas are also warmed with a bit of corn oil. Corn tortillas are often on the drier side and they can crack and break apart if they are not heated with a bit of oil.
Mazola Corn Oil has a much higher smoke point (450°F) than most other cooking oils, thus it can easily be used in many different ways. When an oil exceeds a smoke point, the flavor of your food and the nutritional value can be negatively affected, thus with corn oil, you have a much higher threshold since the smoke point is 450°F.
These easy Sheet Pan Chicken Fajitas are on the lighter side. I made a few simple swaps in the recipe to lighten the fajitas up making sure I wasn’t sacrificing any flavor.
The 4 swaps I made were:
1. Using Mazola Corn Oil rather than butter or other oils.
2. In the guacamole, I used Greek yogurt (plain) instead of sour cream.
3. I opted for quinoa in the cilantro lime quinoa instead of rice (I love rice/quinoa in or on the side of my fajitas).
4. I used low-fat cheese.
These are all super easy swaps you can make to lighten this recipe up, and I promise you, none of the swaps sacrifice any flavor.
Lastly, a few tips and tricks when it comes to making these easy Sheet Pan Chicken Fajitas.
- I opted to use chicken breast fillets.
- These are thinner than chicken breasts, which means they cook evenly with the peppers.
- For the cilantro lime quinoa, I used plain quinoa that can be steamed in the microwave or heated on the stove (in under 5 minutes). However, you can use whatever quinoa you want, as well as whatever method of cooking you want.
- I used red, green and orange bell peppers. You can use any combination you want.
Who wants to come over for dinner??
- 3 chicken breast fillets (these are thinner and cook well with the peppers)
- 1 medium sized green bell pepper, thinly sliced
- 1 medium sized orange bell pepper, thinly sliced
- 1 medium sized red bell pepper, thinly sliced
- 1 onion, thinly sliced (you can use whatever onion you want)
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 3 Tbsp. Mazola Corn Oil
- 1 large avocado, or 2 small
- 1 Tbsp. fresh cilantro, chopped
- 1 Tbsp. Greek yogurt, plain
- 2 Tbsp. salsa, you can use your favorite kind
- juice of half a lime
- 1 10 oz bag of quinoa (steam in bag kind)
- juice of 1 large lime
- 1/4 cup cilantro, chopped
- salt and pepper to taste (I used about 1/2 tsp of each)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 8-12 corn tortillas
- 2 Tbsp. Mazola Corn Oil
- reduced fat shredded cheese
- lime juice
- fresh cilantro
- Preheat oven to 375 degrees. Line a baking sheet with foil.
- Place chicken breast fillets and peppers and onions onto the sheet pan.
- Sprinkle garlic powder, salt, black pepper, chili powder, and cumin evenly over the chicken and veggies.
- Drizzle 3 Tbsp. Mazola Corn Oil over the chicken and veggies.
- Cook in the oven for 12-13 minutes, or until the chicken is cooked through.
- While the chicken and veggies are cooking, mash avocado, cilantro, Greek yogurt, salsa and lime juice together until the guacamole has reached your desired consistency. Set aside.
- Cook quinoa as directed by the back of the bag. Once cooked, mix lime juice, seasonings, and cilantro in with the quinoa. Set aside.
- Brush each corn tortilla with just a little bit of Mazola Corn Oil and warm them over med-low heat.
- Once the fajitas are done, allow the chicken to rest for a few minutes before slicing. Once sliced, serve/make fajitas to your liking.