One-Pan Chicken & Veggie Sheet Pan Fajitas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken strips and colorful peppers roast together in one pan with a hint of fajita seasoning, creating a fuss-free meal that's fun to eat and perfect for busy nights. This American-inspired kid-friendly recipe, ready in about 37 minutes, pairs chicken thighs, bell peppers, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch strips. Toss with 2 tbsp olive oil, 1 tbsp fajita seasoning, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl.
  2. Step 2: Spread chicken and 2 cups sliced bell peppers on a large sheet pan. Add 1 sliced onion and toss to coat. Roast for 15 minutes, then stir to ensure even cooking.
  3. Step 3: Add 1/2 cup corn kernels to the sheet pan and roast for 5-7 more minutes until chicken reaches 165°F internally and vegetables are tender with slight browning. Serve immediately with 4 small flour tortillas for wrapping.

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