I have to tell you, there’s something about fajitas that just makes weeknight dinners feel special. I recently tried making this Fire Grilled Sheet Pan Fajitas Recipe, and wow—they were packed with flavor and so easy to pull together. I loved how fast it came together and how beautifully it looked straight out of the oven.
Using fire-grilled chicken made all the difference, locking in flavor while keeping the meat juicy. Honestly, this recipe has quickly become my go-to for busy evenings when I still want something impressive on the table. You can also enjoy a cozy dinner with Mashed Potato Casserole with Crispy Chicken Recipe for a comforting twist.
Ingredients
Here’s everything you’ll need to make this vibrant and delicious dish. Each ingredient plays a key role, so follow along for my tips!
- 1 bag of Cooked Perfect Premium Fire Grilled Chicken Tenders Classic Style – fully cooked and fire-grilled for smoky flavor.
- 3 cups sliced bell peppers and onions – choose fresh, colorful bell peppers for the best taste and crunch.
- 2 tablespoons olive oil – helps coat the veggies for even roasting.
- 1 tablespoon fajita seasoning – homemade or store-bought, this adds the signature fajita flavor.
- 2 limes – for a bright, tangy finish.
- A handful of fresh cilantro – adds freshness and a pop of color.
- Flour tortillas – to serve your fajitas warm and soft.
Note: Several servings.
Variations
This recipe is easy to customize depending on your preferences:
- Swap chicken for shrimp or steak for a protein twist.
- Use dairy-free tortillas or skip cheese-based toppings if needed.
- Add extra spices like smoked paprika or cayenne for more heat.
- Include mushrooms or zucchini for added vegetables. You might also enjoy a warm, hearty Crock Pot Crack Potato Soup Recipe as a side for a filling meal.
Cooking Time
Here’s the breakdown for your convenience:
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Equipment You Need
Here’s what helped me make this dish effortlessly:
- Sheet pan – to roast all the veggies and chicken together.
- Knife and cutting board – for slicing peppers and onions.
- Tongs or spatula – for tossing and serving.
- Oven – to cook everything evenly and lock in flavors.
How to Make Fire Grilled Sheet Pan Fajitas Recipe?
Preheat the Oven
I always start by preheating the oven to 375°F. This ensures that when the chicken and veggies go in, they cook evenly and get a nice roasted texture.
Prepare the Sheet Pan
I lightly spray the sheet pan with nonstick cooking spray. This prevents the veggies from sticking and makes cleanup much easier.
Add Veggies and Seasoning
Next, I spread sliced bell peppers and onions across the pan. I drizzle olive oil and sprinkle fajita seasoning over them, then toss until everything is well coated.
Layer the Chicken
Now it’s time to add the fire-grilled chicken tenders on top of the veggies. Since the chicken is already cooked, this step mainly warms it up and lets the flavors mingle.
Roast in the Oven
I place the sheet pan in the preheated oven and bake for 20 minutes. The veggies soften, the chicken heats through, and the fajita aroma fills the kitchen.
Add Fresh Finishes
Once out of the oven, I squeeze fresh lime juice over the chicken and veggies and sprinkle chopped cilantro. This step really brightens the flavors.
Serve Warm
Finally, I serve everything with warm flour tortillas. Everyone loves making their own fajita wraps, so it’s fun and interactive at the table.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks really elevate the dish:
- I slice veggies evenly so they cook at the same rate.
- I pat chicken dry before placing it on the sheet pan to avoid excess moisture.
- I let the sheet pan rest a few minutes before serving to let flavors meld.
- I sometimes add a sprinkle of smoked paprika for a deeper smoky flavor.
How to Serve Fire Grilled Sheet Pan Fajitas Recipe?
Serving is half the fun! I like to present the chicken and veggies straight from the sheet pan, with tortillas on the side. Add lime wedges for squeezing and a small bowl of sour cream or guacamole for dipping. Fresh cilantro and a sprinkle of shredded cheese make the dish look vibrant and appetizing.
Nutritional Information
Here’s a quick snapshot of the nutrition per serving:
- Calories: Approximately 300-350
- Protein: 25g – thanks to the fire-grilled chicken
- Carbohydrates: 20g – mostly from vegetables and tortillas
- Fat: 12g – from olive oil and chicken
Make Ahead and Storage
Storing
If you have leftovers, I store them in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze cooked fajitas in a sealed container or freezer bag for up to 2 months. Reheat gently to avoid overcooking the chicken.
Reheating
I reheat in the oven at 350°F for 10 minutes or in a skillet over medium heat. The veggies retain their texture better this way.
Why You’ll Love This Recipe?
Here’s why I keep coming back to it:
- It’s incredibly easy – the sheet pan method means minimal prep and cleanup.
- Versatile – works with chicken, steak, or shrimp.
- Quick – ready in just 25 minutes, perfect for weeknights.
- Full of flavor – fire-grilled chicken gives smoky depth that everyone loves.
- Customizable – add your favorite toppings and spice levels.
This fire-grilled sheet pan fajitas recipe is a game-changer for busy nights. Juicy chicken, colorful roasted veggies, and that fresh lime finish make it a crowd-pleaser. I promise, once you try it, you’ll be making it over and over again!
Fire Grilled Sheet Pan Fajitas Recipe
Ingredients
Method
- I always start by preheating the oven to 375°F. This ensures that when the chicken and veggies go in, they cook evenly and get a nice roasted texture.
- I lightly spray the sheet pan with nonstick cooking spray. This prevents the veggies from sticking and makes cleanup much easier.
- Next, I spread sliced bell peppers and onions across the pan. I drizzle olive oil and sprinkle fajita seasoning over them, then toss until everything is well coated.
- Now it’s time to add the fire-grilled chicken tenders on top of the veggies. Since the chicken is already cooked, this step mainly warms it up and lets the flavors mingle.
- I place the sheet pan in the preheated oven and bake for 20 minutes. The veggies soften, the chicken heats through, and the fajita aroma fills the kitchen.
- Once out of the oven, I squeeze fresh lime juice over the chicken and veggies and sprinkle chopped cilantro. This step really brightens the flavors.
- Finally, I serve everything with warm flour tortillas. Everyone loves making their own fajita wraps, so it’s fun and interactive at the table.
Notes
- I slice veggies evenly so they cook at the same rate.
- I pat chicken dry before placing it on the sheet pan to avoid excess moisture.
- I let the sheet pan rest a few minutes before serving to let flavors meld.
- I sometimes add a sprinkle of smoked paprika for a deeper smoky flavor.