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Simplicity is key. After dazzling my taste buds last week with my shrimp and grits I needed to make something nice and easy. Making the shrimp and grits was easier than I thought, however, I needed something in a snap that had easy prep work and clean up.  This week for lunch I grew a hankering for some fajitas, so I busted out my trusty sheet pan and made Chicken Fajitas with all my favorite fixings!

The “Sheet Pan Series” has been a huge eye-opener for me. Every meal I have made has not only been simple but also relatively healthy. Being able to quickly roast vegetables and a variety of proteins has been a fantastic addition to my cooking arsenal. I thought the Instant Pot was going to change the game (and in some ways, it has – more adventures to come.) but lately, with my busy schedule, the sheet pan has saved the day! The fajitas I made were simple to prep and I could imagine making steak fajitas in a similar fashion. Having to photograph the process made this recipe take a tad longer, but if you try this at home it wouldn’t take you more than 35-45 minutes for a fajita fiesta of your own. In my mission of meal prepping, these fajitas are going to be perfect for a few days of lunches. I intend on making some with tortillas but the flavor of the chicken, peppers, and onions hold their own alone.

Sometimes simplicity leads to satisfaction in the kitchen. As I write this blog I am stuffed and my kitchen is already cleaned with the dishwasher running and I’m set to enjoy the rest of the day. Not all meals need to be an ordeal in the kitchen. Many meals with minimal work end up being truly delicious. These fajitas are perfect for those busy nights.

Simple Sheet Pan Fajitas

What You Need:

Instructions:
Click here to Cook With Me!

• Preheat oven to 425 degrees F.
• Lightly grease a large sheet pan with non-stick cooking spray.
• Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
• Combine seasoning ingredients together in a small bowl. Stir well to combine.
• Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well.
• Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
• Cook for 15-20 minutes or until chicken is cooked through.
• Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Cook With Me:

• Preheat oven to 425 degrees F.
• Lightly grease a large sheet pan with non-stick cooking spray.
• Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
• Combine seasoning ingredients together in a small bowl. Stir well to combine.
• Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well.
• Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
• Cook for 15-20 minutes or until chicken is cooked through.
• Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Inspired by this recipe.