Chicken Fajita Sheetpan With Sweet Potatoes
An easy one-pan dinner made with juicy chicken, colorful vegetables, and a side of roasted sweet potatoes. This family-friendly meal is packed with bold fajita flavor, requires minimal cleanup, and it's perfect for busy weeknight or meal prep.
Equipment
- Big sheet pan this is extra large, 21" x 15"
Ingredients
- 1 ½ lbs boneless skinless chicken tenders
- 2 medium sweet potatoes peeled and cut into small cubes
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 small onion sliced thin
- 2 tablespoon avocado oil olive oil works, too
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon freshly squeezed lime juice 1 large lime
For the fajita seasoning
- 1 tablespoon chili powder
- 1 tsp ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- ½ teaspoon salt
- a few grinds of fresh pepper
Optional Toppings
- sliced avocado or guacamole
- fresh cilantro
- lime wedges
- tortillas for wrapping
- drizzle of cilantro lime dressing
Instructions
- Preheat your oven to 425°F.
Par-roast the sweet potatoes
- Toss the sweet potatoes with 1 tablespoon oil, salt, and pepper.
- Spread the potatoes out in a single layer on your sheetpan and roast for 10 minutes.
Mix the fajita seasoning
- In a large bowl, whisk together all of the ingredients for your seasoning.
Add the chicken and veggies
- Add your chicken, pepper, and onion into the bowl with the fajita seasoning. Drizzle with the remaining 1 tablespoon of avocado oil and squeeze in the lime. Toss everything together until the chicken and veggies are evenly coated with the seasoning.
- After the potatoes have cooked for 10 minutes, pull the sheetpan from the oven. Gently push the potatoes to one side of the pan, and spread the chicken and veggies out evenly across the other side of the pan.
Continue Roasting
- Roast everything together for 20-25 minutes, until the chicken is cooked through (internal temp should be 165°F), and the veggies have caramelized a bit. Stir everything halfway through the cook time.
Serving Your Fajita Sheetpan
- In my house, the men like to put the chicken and veggies into a tortilla and top with fresh avocado and cilantro, then have the potatoes on the side. I'm watching my macros, so I skip the tortilla and serve mine in a bowl with avocado, cilantro, and some fresh lime slices.
Video
Notes
Please note that I'm using a big sheet pan for this, not your standard sheet pan. See notes above for sheet pan suggestions.
Nutrition
Calories: 424kcalCarbohydrates: 32gProtein: 39gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 109mgSodium: 587mgPotassium: 1249mgFiber: 6gSugar: 7gVitamin A: 17803IUVitamin C: 102mgCalcium: 71mgIron: 2mg
Tried this recipe?Let me know how it was!