Easy Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are one of those easy dinners I come back to again and again. Chicken tenders roast with peppers and onions, then black beans and kale join the pan for the final few minutes.
Everything is finished with a creamy lime yogurt sauce made with the same fajita seasoning used for the chicken. Serve it all in a bowl or tuck it into warm or toasted tortillas for an easy dinner ready in about 30 minutes.
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Recipe Overview
- Quick: Ready in about 30 minutes from start to finish.
- One-pan cooking: The chicken, peppers, onions, kale, and black beans all cook on the same sheet pan.
- Easy to serve: Make fajita bowls or wrap everything in warm tortillas.
- Simple ingredients: Chicken tenders and everyday vegetables keep both the prep and shopping list easy.
- Extra flavor: A quick lime yogurt sauce brings everything together at the end.
Recipe Testing Notes
I've made this sheet pan dinner dozens of times, and over the years I've tested a few different ways of preparing it.
The pan size matters. I tested the recipe on both a standard half-sheet pan and a 15 x 10-inch jelly roll pan. Both work, but I prefer the 15 x 10-inch pan. It gives the chicken and vegetables enough room to roast while keeping everything close enough together to stay flavorful and juicy.
You don't need to toss the chicken in a separate bowl. I tested seasoning the chicken, peppers, and onions in a bowl before transferring them to the pan, but there wasn't enough difference in flavor or texture to justify another dish. Tossing everything directly on the sheet pan works beautifully.
Keeping the ingredient list simple won out. I tried additional peppers and fresh herbs while developing the recipe, but kept coming back to this streamlined version. It has plenty of flavor while keeping the prep quick and the ingredient list manageable.
Plan on about two chicken tenders per person. Chicken tender sizes vary quite a bit by brand, so for four servings I like to make sure I have at least eight tenders.
Ingredients
You'll find the exact amounts in the recipe card below, but here are the ingredients you'll need:
- Cooking oil: Avocado oil or olive oil both work well.
- Chicken tenders: They cook quickly and require almost no prep, which makes them especially good for sheet pan dinners.
- Fajita seasoning: Use your favorite prepared seasoning or my homemade fajita spice blend. Be sure to reserve a teaspoon for the yogurt sauce.
- Bell pepper and onion: Slice them fairly thinly so they become tender in the same amount of time as the chicken.
- Kale: Chopped kale is added toward the end of roasting so it has time to soften without becoming overcooked.
- Black beans: Drain and rinse canned black beans before adding them to the pan.
- Greek yogurt and lime: These make the quick, creamy fajita sauce for serving.
How to Make Sheet Pan Chicken Fajitas
- Step 1: Preheat the oven to 425°F and lightly oil or coat a 15 x 10-inch sheet pan with cooking spray or line with foil.
Combine the fajita seasoning and reserve 1 teaspoon for the sauce. Add the chicken tenders, sliced bell peppers, and onion to the sheet pan. Drizzle with 1 tablespoon oil, sprinkle with the remaining seasoning, and toss with tongs until everything is evenly coated. Roast for 15 minutes.
- Step 2: While the chicken is roasting, combine the chopped kale and black beans in a large bowl. Season with salt and drizzle the remaining 1 tablespoon of oil over the top. Toss until completely coated.
- Step 3: Meanwhile, make the fajita sauce. Combine the reserved spice blend, yogurt, and lime juice in a small bowl and whisk to combine.
Serve the chicken fajitas warm with dollops of the lime yogurt sauce.
- Step 4: Remove the sheet pan from the oven and turn or stir the chicken and vegetables. Scatter the kale and black beans over the top.
Return the pan to the oven for another 5 to 7 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
How to Serve Chicken Fajitas
I love serving these two ways:
- Fajita bowls: Spoon the chicken, roasted vegetables, kale, and black beans into bowls and finish with the lime yogurt sauce.
- Warm tortillas: Slice the chicken if desired and tuck everything into warm or lightly toasted tortillas with the sauce spooned over the top.
Either way, it's an easy, colorful dinner with everything you need right on the sheet pan.
Easy Sheet Pan Chicken Fajitas
Ingredients
- 2 tablespoons cooking oil like avocado oil or olive oil
- 1 pound chicken tenders
- 1 ½ tablespoons fajita spice blend divided (see notes for my homemade fajita spice blend or use your favorite prepared).
- 1 bell pepper red or green, sliced
- 1 yellow onion sliced
- 4 cups fresh kale chopped
- 15 oz canned black beans
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 425℉ and line a 15x10-inch sheet pan with oil or coat with cooking spray.
- In a small bowl, combine the fajita spice blend and reserve 1 teaspoon for later.
- Add the chicken, bell peppers, and onion to the sheet pan. Add 1 tablespoon of the oil and toss to coat. Sprinkle the remaining spice blend over the top and toss until the chicken, peppers, and onions are evenly coated. I like to use tongs. Roast the chicken and vegetables for 15 minutes.
- Meanwhile, combine the chopped kale and black beans in a large bowl. Season with salt and drizzle the remaining 1 tablespoon of oil over the top. Toss to coat.
- Remove the chicken and vegetables from the oven and stir the chicken. Top with the kale and black beans and roast for an additional 5 to 7 minutes more, or until the chicken is done with an internal temperature of 165℉ and the vegetables are tender.
- While the fajitas are roasting, add the reserved spice blend, yogurt, and lime juice to a small bowl and whisk to combine. Add dollops of the yogurt to each serving.
Notes
- Homemade Fajita Spice Blend: 2 teaspoon chili powder, 2 teaspoon cumin, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika (smoked paprika preferred), ¼ teaspoon black pepper
- Pan size: I prefer a 15 x 10-inch sheet pan for this recipe, but a standard half-sheet pan also works.
- Chicken tenders: Sizes vary by brand. For four servings, I like to allow at least two chicken tenders per person. Cook until the thickest part reaches 165°F.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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One of the first reasons I fell in love with this recipe was it's quick preparation and cooking time. But the simple, wholesome flavors drew the family to the table, and now, this simple meal is an often-requested favorite!