Feed a crowd with the easiest prep, all on 2 sheet pans, with smokey and flavorful chicken fajitas and a bonus fresh mango guacamole recipe!
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Work and life balance
It’s been a minute since I have been able to write in this space! I started a new cookbook writing adventure in February (my third cookbook!), and it is truly an all-consuming endeavor. I’m so excited to be able to share some of the details of the cookbook with you soon. We took a much needed break in April to seek out some warmer weather, and I think it was needed not only for my cookbook creating brain, but also my kids who work so hard in school!
Realistic dinner menu options
Sheet pan dinners are always my default during busier seasons of life. Throwing an entire dinner onto a sheet pan or two is about as easy as it gets! With my family of 5, including two teens and a tween, we definitely need 2 sheet pans to make this happen. One for the meat, and one for the rest of the dinner. This is such an easy way to cook everything hands free, and have a large enough dinner for ravenous teens to grab from!
Our favorite Fajita Seasoning!
This jar of fajita seasoning is on my spice shelf at all times. Making it up in bulk to keep in the pantry is what makes this sheet pan dinner lightening fast to prep. Another great reason to whisk up your own blend is because you can adjust the flavors to your crew. You like it with more heat? Add more heat! You need to tone it down a bit? Go for it! You probably have all of the seasonings in your spice rack right now! Just whisk it up, and you’ll have multiple fajita meals ready to go.
The yummiest sheet pan fajitas veggie combo!
I’m telling you, this combination is our family favorite. The little burst of sweetness from little strips of sweet potato, and the caramelization on the onions and peppers is out of this world. If you have kids that are veggie hesitant, try making the strips of veggies smaller or thinner to mix in with the cooked chicken. If you have really little ones at home, toss the componets of these fajitas on their tray or at the table, and just watch them gobble it up. Start them little, and they will love this flavor profile!
The easiest, fastest chicken prep!
If you can toss some chicken breasts in your prepared seasoning, you can make this sheet pan dinner! I like to fillet the chicken breasts if they are super thick, and just ensure that the chicken pieces are all relatively the same thickness. Toss the breasts in olive oil and the seasoning you prepared from above, and the chicken cooks right alongside the veggies in the same amount of time.
The Method :: Cooking the Sheet Pan Fajitas together
Once you have the chicken and veggies prepped onto the pans, everything goes into the oven at the same time! Just 20 minutes is all you need. Once the chicken and veggies come out, you can either slice or shred up the chicken, toss it with the veggies, and you’re ready for dinner.
Tortilla options for sheet pan fajitas
Fresh, homemade corn tortillas or homemade flour tortillas, are always superior! HOWEVER! Even in the photos of this post, I used store-bought. Remember my new cookbook endeavor? I can only do so much, my friends, and I encourage you to embrace that too! In this post, I used the almond flour wraps from Siete brand. Use what you have in your budget, while keeping an eye on ingredients too. I like to toss them on my grill pan, but warming them up in the oven or just at room temperature works too!
Serving the sheet pan fajitas
We are obviously partial to the fresh mango guacamole (recipe below!), but salsa and sour cream work well too. If you are dairy free, have you ever tried using coconut yogurt as “sour cream?” It is delicious! Give it a try!
Sheet Pan Chicken Fajitas
Ingredients
For the Fajita Seasoning Blend:
- 1/4 cup chili powder
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp coconut sugar or organic cane sugar
- 1 tbsp sea salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 1/4 – 1/2 tsp cayenne pepper optional for heat or increase if you want more heat
For the Sheet Pan Chicken Fajitas
- 3 large chicken breasts fileted lengthwise to make 6 chicken breasts
- 4 tbsp olive oil divided
- 3-4 tbsp fajita seasoning blend from above
- sea salt and pepper to taste
- tortillas, guacamole, sour cream, salsa, cilantro for serving
Instructions
- Whisk the Fajita Seasoning Blend ingredients in a jar. Keep the seasoning blend in an airtight container in the pantry.
- Pre-heat the oven to 425 degrees. You'll need 2 large sheet pans for this recipe.
- Toss the chicken in 2 tablespoons of olive oil and 3 tablespoons of fajita seasoning on one of the sheet pans.
- Toss the veggies in 2 tablespoons of olive oil and 2-3 teaspoons of fajita seasoning on a second sheet pan.
- Bake both sheet pans at 425 degrees for 20 minutes until the chicken juices run clear and temperature is 165 degrees. I like to place both sheet pans under the broiler for 2-3 minutes to get a little color/char!
- Take the chicken breasts off the sheet pan to a cutting board and either slice thin or shred. Return the meat to the sheet pan with the cooked veggies and mix together. Taste for seasoning and sea salt/pepper if needed.
- Serve your chicken & veggie fajitas on tortillas with your choice of guacamole, sour cream, and/or salsa sides.
The *best* sheet pan fajitas side!
So, let’s talk about that fresh mango guacamole! I have house-full of guacamole enthusiasts! But when I’m able to get my hands on a mango, the guacamole love is even more intense! I’ve you’ve never added fresh fruit like pineapple or mango to your guac, give it a try! I’m a pretty basic guacamole ingredient fan, so this isn’t anything super special, but I wanted to share with you what my kids absolutely inhale! I hope it becomes a favorite in your home too.
Fresh Mango Guacamole
Ingredients
- Juice of 1 lime
- 1/2 red onion finely diced
- 1 clove of garlic minced
- 1/2 mango cubed
- 1/2 cup cilantro finely chopped
- 2 large avocados pitted and scooped out of the shell
- 1 tsp sea salt
Instructions
- Put everything into a medium mixing bowl and use a potato masher, or the back of a fork to mash to the consistency you like. You can leave it chunky, or mash the avocado all the way through.
Notes
- If your avocados are smaller, use 4 of them.
