15 minute sheet pan fajitas & Mexican rice

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Okay wow!! This simple sheet pan meal took me under 20 minutes and my fiance said it was "one of the best meals of his entire life". That is SUCH a win!!! On days when you want to enjoy restaurant quality (or better than restaurant quality) food without spending your entire day cooking, these sheet pan fajitas will save your life. They will also feed you for daysssss. Perfect meal prep!

Ingredients:

• 1 ½ pounds boneless skinless chicken thighs sliced into long strips (I love to use chicken thighs because of how juicy they are!!)

• 4 bell peppers (I like to use one of each color) thinly sliced

• 1 onion thinly sliced

• 2 garlic cloves minced

• 3 tablespoons olive oil

Seasoning

• Spice tribe California love spice blend linked here (you do not need to use this but it is quite tasty!! If you don't use this, substitute with fajita seasoning. I like this blend because it is smoky and savory)

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1 teaspoon garlic powder

• black pepper to taste

For serving

• Flour tortillas

• Creamy garlic spread is an incredible side

• Pico De Gallo

• Cojita cheese or mexican cheese

• Lime wedges

• Fresh cilantro

• Avocado

• Side of mexican rice (add some tomato paste, garlic powder, minced onion, salt, onion powder, and a dash of sugar to your regular white rice while cooking. Once finished, add in some chopped tomatoes or pico de gallo + onions & cilantro to it for a more fresh taste).

Instructions

• Preheat the oven to 425°F (optional to line your baking dish with parchement paper. However, I used my caraway baking dish that is completely non stick and works great)

• Place the chicken, peppers, onions, garlic and olive oil on the baking sheet. Add some olive oil to the bottom of the baking dish and drizzle some on top of the mixture as well to reduce dryness

• Combine all spices for the seasoning in a bowl, then sprinkle evenly over the chicken and veggies on the baking sheet.

• Toss everything to coat. I like keeping my veggies in a row according to their color so I was careful not to mix the vegetables together.

• Cook in the preheated oven for 15-20 minutes until the chicken is cooked through + a bit brown on top and the vegetables are tender.

• Serve the fajitas with warm tortillas and all of your favorite sides!! Enjoy a restaurant style meal at home + leftovers!!

Sheet Pan Chicken Fajitas

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Yield

4 servings

Category

Main

Difficulty

Easy

Ingredients

• 1 ½ pounds boneless skinless chicken thighs, sliced into long strips
• 4 bell peppers (one of each color), thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons olive oil

Seasoning

• Spice Tribe California Love spice blend (or fajita seasoning)
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Black pepper to taste

For Serving

• Flour tortillas
• Creamy garlic spread
• Pico de Gallo
• Cotija or Mexican cheese
• Lime wedges
• Fresh cilantro
• Avocado
• Mexican rice (season white rice with tomato paste, garlic powder, minced onion, salt, onion powder, and a dash of sugar. Stir in chopped tomatoes, onions & cilantro for freshness.)

Instructions

1. Preheat Oven: Set oven to 425°F. Line a baking dish with parchment, or use a non-stick dish.
2. Assemble Ingredients: Place chicken, peppers, onions, garlic, and olive oil on the sheet. Drizzle a little oil on bottom and top to prevent dryness.
3. Season: Mix spices in a small bowl. Sprinkle evenly over chicken and veggies.
4. Toss & Arrange: Toss everything to coat. (Optional: keep peppers arranged by color.)
5. Bake: Cook for 15–20 minutes until chicken is browned and cooked through, and vegetables are tender.
6. Serve: Enjoy with warm tortillas and your favorite toppings and sides.

Tip: Leftovers make great lunch wraps or rice bowls the next day!

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