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.