Sheet Pan Chicken Fajitas (Part 2 – Sheet Pan Dinners Freezer Meal Boot Camp)

These sheet pan chicken fajitas combine the flavors of chicken, onions, and peppers for a slightly spicy, rich flavor that’s great to make for a crowd. It’s also a wonderful keto/low carb solution. Sheet pan dinners are such easy meals – they make for easy weeknight freezer meals too!

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I’m back with part 2 of this summer’s Sheet Pan Dinners Freezer Meal Boot Camp! This time around, I tackled what I found was a super popular version of sheet pan dinners – fajitas.

And why wouldn’t it be? When making fajitas, you want the super concentrated, rich flavor of roasting your meats and veggies. The sheet pan method of cooking is perfect for this dish. I used bell peppers, onions, and chicken in my dish – this makes for a fairly low-cost dinner that makes a lot of food – perfect for a big crowd! It’s a really low-fuss dish that can be popped in the oven for a last-minute dinner too – this is one of those that totally tastes like you made it from scratch that day.

If you’re big into flavor, this is your meal! It also works really well with any low carb, high protein diet you might be doing.

Here’s how this sheet pan dinners series works…

I’m sharing a recipe for each week of the summer (10 weeks total). The week after I share the last one, I’ll have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer, just like my other Freezer Meal Boot Camps.

Part 1 (Sheet Pan Beef and Broccoli) can be found here.

Part 3 (Sheet Pan Rainbow Beef) can be found here.

Part 4 (Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions) can be found here.

Part 5 (Sheet Pan Meatball & Pepper Subs) can be found here.

Part 6 (Sheet Pan Shrimp & Sausage Boil) can be found here.

Part 7 (Sheet Pan Balsamic Beef & Brussels Sprouts) can be found here.

Part 8 (Sheet Pan Barbecue Chicken & Sweet Potatoes) can be found here.

Part 9 (Sheet Pan Greek Chicken) can be found here.

Part 10 (Sheet Pan Pork Tenderloin) can be found here.

A few simple tips…

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• Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
• Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking – that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a 1/2-1″ lip around the edge. If you don’t have that, fold the edges of your aluminum foil up to make a lip – that helps!
• These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp – it makes freezer storage much easier.
• I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I’d recommend adding 15-20 minutes to your cook time – definitely keep an eye on your meal once the recommend cook time below is over.

Sheet Pan Chicken Fajitas

Ingredient List 1: If freezing these sheet pan dinners, put the following in your freezer bag:

• 1lb chicken, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 onions, sliced
• juice of 1 lime
• 1 pack fajita seasoning
• 2 tsp salt
• 2 tsp pepper

(Don’t forget to label your meal – here’s a free printable for that!)

Ingredients Needed For Serve Day:

• 1 pack fajita-sized tortillas
• 31oz can refried beans
• 1 pack pre-made guacamole
• 8oz sour cream
• 1 cup shredded cheddar cheese

(If Prepping From Frozen) On Serve Day…

• Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the first cook time).
• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 375 degrees for 40-50 minutes. Then, turn oven up to 450 degrees to finish fajitas for 10 minutes.
• While meal cooks, warm refried beans in the microwave.
• Serve fajita filling in tortillas topped with sour cream, guacamole, and cheese.

(If Prepping From Fresh) On Serve Day…

• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 375 degrees for 25-30 minutes. Then, turn oven up to 450 degrees to finish fajitas for 10 minutes.
• While meal cooks, warm refried beans in the microwave.
• Serve fajita filling in tortillas topped with sour cream, guacamole, and cheese.

You can also download a recipe card for this meal here.

Part 3 of this series is coming your way next week!