Chicken Fajitas

I have to admit, I have been in a meal planning rut here lately. I hate it, but it's true. I feel like I'm at a loss of what to cook for supper many days and nothing new inspires me. Do you ever feel this way? I have come to the conclusion that although I may prepare a meal that my husband and I will eat, it may or may not be something that Sloan will eat. I'm sure I'm not the only one who wishes their toddler would eat everything you always cook let alone a decent meal every evening. Sigh....
I have to tell myself; it's ok if what I cook is something only Craig and I eat. If I have to prepare something a little different for Sloan, it's not the end of the world. He's only two; I have to remind myself of this often as well.

Anyways, back to cooking supper. I am all for getting dinner on the table in thirty minutes or less. What is even better than that is when you dirty only a few dishes in the process. So let's go back to Taco Tuesday of this past week. Remember, I don't want tacos every Tuesday, so this night is anything Mexican. I had originally planned to throw some chicken in the crockpot, along with some taco seasoning, bell peppers, and onions. While this would have been easier, I wanted to keep my chicken more whole and not to the point where it would be shredded.

I came across this recipe on Pinterest of course, and it looked simple and quick enough so Sheet Pan Chicken Fajitas it was! The website I found this recipe on notes to not use olive oil in this recipe because of the high temperature. Vegetable, grapeseed or avocado oil is recommended. I did not know this, so I wanted to mention it! These were delicious wrapped in a flour tortilla with cheese and sour cream! inspires this recipe

Sheet Pan Chicken Fajitas


  • 3 tbs vegetable oil, divided
  • 3 sliced bell peppers (orange, red, yellow and green if you want)
  • 1/2 sliced onion
  • 1-1 1/2 lb chicken cut into strips (I used chicken breast tenderloins)
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1/2 tsp. paprika

Preheat oven to 400 degrees. Place sheet pan inside.

Toss bell peppers and onion with 1 tablespoon vegetable oil. Remove sheet pan from oven and place peppers and onions on a pan and spread out evenly. Place back in oven and bake for 8 minutes.

In the same bowl, combine the chicken with seasonings and toss. Remove sheet pan from oven once again, drain excess liquid from the pan then add chicken and spread out so that it is not touching. Return to oven and bake for 15-20 minutes or until chicken is cooked through and golden brown.

Enjoy!! Do you plan your meals around a theme, or do you even plan your meals? We want to know!!

Holly is a Wife, Mother, & Business Manager.