Easy Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with seasoned chicken, black beans, kale, red peppers, and lime wedges. A bowl of creamy sauce sits on the pan.

Easy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are an easy 30-minute dinner with seasoned chicken tenders, peppers, onions, black beans, and kale, served with a creamy lime yogurt sauce.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 323kcal

Author: Stephanie Wilson

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

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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.

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