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Easy Sheet Pan Chicken Fajitas -- side view chicken fajitas on corn tortillas
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Easy Sheet Pan Chicken Fajitas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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!
Course: Main Course
Cuisine: Mexican
Keyword: easy sheet pan fajitas
Servings: 4 servings
Author: Michelle
Ingredients
Fajitas
  • 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
Guacamole
  • 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
Cilantro Lime Quinoa
  • 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
Extras
  • 8-12 corn tortillas
  • 2 Tbsp. Mazola Corn Oil
  • reduced fat shredded cheese
  • lime juice
  • fresh cilantro
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with foil.
  2. Place chicken breast fillets and peppers and onions onto the sheet pan.
  3. Sprinkle garlic powder, salt, black pepper, chili powder, and cumin evenly over the chicken and veggies.
  4. Drizzle 3 Tbsp. Mazola Corn Oil over the chicken and veggies.
  5. Cook in the oven for 12-13 minutes, or until the chicken is cooked through.
  6. 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.
  7. Cook quinoa as directed by the back of the bag. Once cooked, mix lime juice, seasonings, and cilantro in with the quinoa. Set aside.
  8. Brush each corn tortilla with just a little bit of Mazola Corn Oil and warm them over med-low heat.
  9. Once the fajitas are done, allow the chicken to rest for a few minutes before slicing. Once sliced, serve/make fajitas to your liking.
  10. Enjoy!