Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!

Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!

Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It  includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.

Easy Sheet Pan Chicken Fajitas

This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.

Skinnytaste One and Done

These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!

Sheet Pan Fajitas

Want other sheet pan recipes? Try these LCK favorites:

And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!

Sheet Pan Chicken Fajitas

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

For Chicken and Veggies

  • 1⁄4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1⁄4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
  • Cooking spray (we used avocado oil)
  • 1 green bell pepper, cut into 1⁄4-inch slices
  • 1 red bell pepper, cut into 1⁄4-inch-wide slices
  • 1 large onion, cut into 1⁄4-inch-wide slices
  • Freshly ground black pepper

For Guacamole

  • 4 ounces avocado (about 1 small avocado)
  • Juice of 1⁄2 lime
  • 1⁄4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh cilantro

FOR ASSEMBLY

  • 8 tortillas (We love Siete brand or local corn tortillas)
  • 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)

Directions

  1. For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
  2. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  3. Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
  4. Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
  5. Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  6. Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
  7. Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
  8. To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Our Favorite Sheet Pan Meals

It’s no secret we love our sheet pan meals around here, and based on the feedback from this series, you all love them too! When creating this series our main goal was to always have a meal packed with flavor while also being simple to prepare. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Healthy Sheet Pan Meals

Sheet Pan Meals

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Here are our favorite sheet pan meals to date!

Which are you most excited to try? 

Sheet Pan Ranch Chicken and Vegetables

This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!

Sheet Pan Ranch Chicken and Vegetables

Sheet Pan Ranch Chicken and Vegetables

We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Ranch Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Ranch Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Ranch Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

Ranch Mix

Everything Else

  • 1 cup good-quality mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 scallions, finely sliced
  • 1 medium red onion, cut to 1/2" rings
  • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
  • 1 red bell pepper, cored and cut to 1/2" dice
  • 2 cups broccoli florets
  • 2 tablespoons avocado oil
  • 1-1/2 pounds boneless, skinless chicken breast (see note)

Directions

  1. Pre-heat oven to 400ºF.
  2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper
  3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
  4. In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and serve hot drizzled with remaining ranch dressing.

Recipe Notes

  1. You can substitute boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Chorizo and Egg Bake

This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake

Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Chorizo and Egg Bake

Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Chorizo and Egg Bake

If you like this recipe, try these other sheet pan meals:

Sheet Pan Spicy Chorizo and Egg Bake

Prep Time 00:10 Cook Time 00:38 Serves 4

Ingredients

  • 1 medium yellow potato, diced to 1/2"
  • 1 small sweet potato, diced to 1/2"
  • 1 onion, diced to 1/2"
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.

Recipe Notes

  1. If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
  2. Omit beans for Whole30 and Paleo.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.

The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!

Sheet Pan Cod with Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Lemon and Herb Cod with Vegetables

I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Lemon and Herb Cod and Green Veggies

Prep Time 00:10 Cook Time 00:25 Serves 4

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
  3. Bake in oven for 10 minutes.
  4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
  5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Curry Chicken and Vegetables

This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables

Why make dinner on a sheet pan?

We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Sheet Pan Curry Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Curry Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Curry Chicken and Vegetables

P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

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Sheet Pan Curry Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 onion, sliced to 1/2" rings
  • 3 garlic cloves, minced
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 4 medium carrots, diced to 1/2" 
  • 3 tablespoons avocado oil, divided
  • 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
  • 1 tablespoon lemon juice
  • 1/4 cup pine nuts, toasted
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • lemon wedges, for garnish

Directions

  1. Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
  2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
  3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
  4. Bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

Recipe Notes

  1. You could alternatively use boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!