These Sheet Pan Chicken Fajitas are the perfect one pan dinner made with chicken tenders, green and red bell peppers and onions and baked to perfection! Super great for busy weeknights or dinner parties where you have lots of guests!
Whenever I hear mariachi music I immediately want to go to the nearest Mexican restaurant, order up a margarita and start snacking my life away on some chips and salsa. (Wouldn’t that be the life??) BUT seeing as how I’m an adult and have these things called “responsibilities” to attend to, that rarely ever happens. So instead I go home and whip up this east recipe and call it a day!
I found that for fajitas, using either chicken thighs or chicken tenders seem to work the best. You can also use breasts and cut them small or into strips, but from my experience, they tend to dry out much faster. (Plus tenders take no time at all to cook and you can buy them in bulk for super cheap.) So tenders it is for this recipe! NOTE– I always shred my chicken after it’s cooked because I think it’s much better that way.
Plus! This is a great meal prep recipe! This is a perfect option for meal prepped lunches during the week!