This Easy Grilled Fajita recipe sizzles on summer evenings.
Feed your whole family wholesome fajitas with little prep and easy, breezy cleanup. Fewer dishes means more time to enjoy the other parts of life!
I know you are busy, so let’s get right to it!
Simple preparation
When schedules get tight on the weeknights, I turn to one pan or grill-only recipes. I can prep the ingredients in a few minutes, throw it on the grill (or in the oven), and know that before we have to head off to practice/game/recital, I’ll have a full meal with all the healthy food groups ready for my family.
These fajitas have 3 key ingredients: bell peppers, red onions, and chicken tenderloins. I tend to keep it simple when I’m running children to 3 different sporting events.
There are many other ingredients you could use in this recipe, so check out the “Variations” section at the end of the recipe for more ideas!
How to make sheet pan fajitas-simple preparation
The steps of this recipe are super streamlined for efficiency of time both during prep and cleanup to truly make this a one pan meal.
- Preheat grill before you slice your vegetables: 1/2 red onion (thick slices) and two bell peppers (halved). Don’t even worry about seeding or stemming the peppers, it will happen naturally. For extra grilling ease, stick a skewer the onion slices to hold them together.
- Place veggies and chicken on a single pan. I use chicken tenderloins for fajitas because truth be told, I hate cutting raw meat, but also because they work beautifully as a single serving in fajitas. Drizzle olive oil over everything.
- Sprinkle the seasonings over the veggies and chicken: 1 Tablespoon of Ancho chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and a sprinkle of salt for seasoning. If you’d like extra spice, add a dash of cayenne pepper or slice up a jalapeño pepper with the peppers.
- Drizzle with another Tablespoon of olive oil.
- Grill for 15 minutes, turning once.
- While it cooks, slice a lime or avocado, warm your corn tortillas, and stem some cilantro if you like. If you’ve planned ahead and have shredded cabbage or pickled onions, you are my hero, and those would be awesome additions. My kids like to smother all fajitas and tacos in shredded cheese, so you can certainly rock that, too!
- Open a jar of your favorite salsa or hot sauce to serve on the side and dinner is served! We keep Cholula hot sauce on tap in our kitchen and it goes great with these chicken fajitas.
Can I make this recipe vegetarian?
YES. This recipe and method adapts very well to different ingredients. You can sub sliced sweet potatoes, cauliflower or mushrooms, jalapeños or poblanos in place of the chicken.
Can I use a different meat?
Absolutely. Sliced beef, such as sirloin, works well, as do tilapia filets.
Cook for 8-10 minutes to avoid overcooking both the beef or fish.
How should I reheat leftover fajitas?
In an ideal world, you would warm them up gently in a pan on the stovetop with a little salsa for extra moisture, covered for 5 minutes. More often, we warm them in the microwave for 30 seconds to 1 minute covered with a bowl/plate or paper towel. I often send the leftovers as a lunch for my children or eat it on a salad the next day.
Should I use corn or flour tortillas? For me, the answer is always corn! I’m a traditionalist and nothing quite compares to the corn tortilla! Also, we have a child in our family who has an anaphylactic food allergy to wheat, so we keep a wheat free home.
Camping Tip: This recipe makes a fantastic camping meal. You can place all the items directly on the grill, use a sheet pan on top of the campfire, or place the ingredients in foil pouches.
