As we are discovering this simple living thing and building our Small Scale Life, we seem to be on a never-ending quest to plan meals that are easy to prepare that provide nutritious and delicious fuel for our bodies. We were SO excited to discover the wonderful world of Sheet Pan cooking, and specifically these Sheet Pan Chicken Fajitas. Literally throwing all of the ingredients for a meal on one cookie sheet and baking it in the oven – that’s all there is to it! Kinda the same concept as a crock pot meal, just baked in your oven instead. Why did we never figure this stuff out earlier in our lives?!? Well frankly, we didn’t have that fabulous thing we call Pinterest back in the day… and we were just in survival mode and flying by the seat of our pants. Man, we’ve come a long way, baby! So we are really excited to share with you this recipe for Sheet Pan Chicken Fajitas.
Here’s one quick little tip we can share to make your life easy during your busy week. After you have done your grocery shopping and before you put everything away in the fridge, pantry and cabinets, plan some extra time to wash and chop your vegetables and fruit. I mean ALLLLL of them that you are planning to use in your meals that week. Yes, that is going on the assumption that you have done your meal planning for the week and know what you will be cooking. But if you’re following our Small Scale Life journey, you know that meal planning and prepping is a HUGE key to success in all areas of life! So for this Sheet Pan Chicken Fajitas recipe, you will wash and slice all of your peppers, onions and any other vegetables you have laying around that you intend to include. Then on Wednesday when it’s time to make your meal, you simply have to take the chopped veggies out of the fridge and roll, and not spend the extra time that is needed to wash and chop them.
Another “pro” tip for you: Fajitas and tacos don’t have to be served inside of a shell. We often make burrito bowls (yes, we love Chipotle and yes, we are too cheap to actually BUY Chipotle except on the rare occasion). Serve your fajitas over rice of your choice (we love brown basmati rice), quinoa, lettuce, etc. And our favorite healthy living tip, now that we are trying to limit some of the carbs in our life and include more vegetables that will fuel our bodies… serve them over riced cauliflower! Yes, this cauliflower-hating girl actually loves riced cauliflower, cuz it doesn’t actually taste like cauliflower when you mix all sorts of yummy other things with it! 😉 Check out our recipe for making your own riced cauliflower, or press the easy button and buy it already prepared and frozen. We love to top it with black beans, Tom’s corn relish, lettuce, shredded cheese, tomatoes, sour cream, black olives, etc. You get the picture… throw whatever you love on there and enjoy, Lifers!
Sheet Pan Chicken Fajitas
- 1 Red Pepper sliced
- 1 Yellow Pepper sliced
- 1 Green Pepper sliced
- 1 Onion (red, white, yellow, whatever you have) sliced
- 2 lbs Boneless, skinless chicken breasts
- 1 Lime quartered
- 4-5 tbsp Extra Virgin Olive Oil
- 2 tbsp Soy Sauce
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Sea Salt
- 1/4 tsp Ground Pepper
- Place the chicken breasts in a large ziplock bag and add 1 tbsp olive oil and 2 tbsp soy sauce. Seal tight and shake to coat the chicken with the liquid. Place in fridge to marinate for at least an hour.
- Add all ingredients for the fajita seasoning into a small bowl and stir. Set aside.
- Preheat oven to 400 degrees. Line a large cookie sheet with tinfoil and lightly coat with some olive oil or cooking spray. NOTE: Be sure your cookie sheet has sides or you will have a giant mess inside your oven! (Yes, we learned this lesson the hard way…genius chefs we are not)
- Place your marinated chicken breasts in the center of the cookie sheet. Place the onions and peppers around the chicken breasts. FYI, no specific order here – mix them up, segregate them by type, make a pattern… whatever your personality type prefers! 😉
- Add the remaining olive oil to your fajita seasoning mix and stir. Drizzle over chicken breasts and veggies, then squeeze the juice from two of the lime quarters. Depending on your tastes, you can add a little extra salt and pepper as well.
- Bake in your oven for 30-35 minutes or until chicken is cooked through.
- Remove from oven and slice chicken. Serve with your choice of tortillas and toppings. To keep it low-carb, we typically serve it over riced cauliflower in lieu of tortillas or rice, then top with black beans, shredded cheese, salsa, sour cream, lettuce, etc.