Fajita & Sweet Potato Sheet Pan Dinner

Fajita and Sweet Potato Sheet-pan Dinner, the perfect one dish meal. I love a versatile dish that you can use for dinner, meal prep for lunch and even have for breakfast. This easy to make dinner has become a favorite. I love that it is simple and quick to make and my boys love that it is delicious. I use my own Fajita Seasoning that I keep on hand for quick and easy dinners. You can easily use whatever seasoning you like, everyone has their own preference.

Ingredients:

Chicken: High Protein, lower in fat, nutrient dense and full of delicious flavor.

Red/Yellow/Orange Peppers: Colorful Bell Peppers full of Vitamins A, C and B6 adding a little crunch to your meal.

Sweet Potatoes: Highly nutritious complex carb with vitamin A, fiber and antioxidants (perfect for a healthy heart).

Extra Virgin Olive Oil: A healthy fat without the stronger flavor of regular Olive Oil filled with antioxidants and has many health benefits.

Fajita Seasoning: a delicious blend off of chili powder, paprika, garlic powder, onion powder, cumin and sea salt.

Chicken Fajita & Sweet Potato Sheet Pan:

• 3 cups sliced Bell Pepper 
• 4 medium Sweet Potatoes
• 4 tablespoon Olive Oil (separated)
• 3 ½ tablespoon Fajita Seasoning, (see recipe below or use seasoning of your choice)

Fajita Seasoning:

• 2 tablespoons Chili Powder
• 1 tablespoon Sea Salt
• 1 tablespoon Paprika
• ½ tablespoon Onion Powder
• ½ tablespoon Garlic Powder
• ½ tablespoon Cumin
• ¼ teaspoon Cayenne Pepper (optional)

How to make Fajita and Sweet Potato Sheet Pan:

Instructions

1. Prep the Oven: Preheat your oven to 350°F and line a large sheet pan with parchment paper.
2. Season the Peppers: In a mixing bowl, toss the sliced peppers with 1 tablespoon oil and ½ tablespoon seasoning. Spread them onto the sheet pan.
3. Season the Potatoes: In the same bowl, toss the cubed sweet potatoes with 2 tablespoon oil and 1 tablespoon seasoning. Add them to the sheet pan.
4. Season the Chicken: Toss the sliced chicken thighs with the remaining 1 tablespoon oil and 2 tablespoon seasoning. Distribute the chicken evenly across the pan with the vegetables.
5. Roast: Bake for 30-35 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.

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Serving & Storage

In a bowl with your favorite topping! Easy and delicious.

Want to mix up try some of these ideas:

• Classic: In warm tortillas with lime and cilantro.
• Low Carb: Over cauliflower rice or a bed of greens.
• Hearty: Over white or brown rice with a dollop of Greek yogurt or sour cream.
• Breakfast: Topped with a fried egg and sliced avocado.

Storage and Meal Prep: Store leftovers in an airtight container in the refrigerator for 3-4 days.

Print

Recipe

Looking for other great dinner ideas try Beanless Turkey Chili, Buffalo Chicken and Cauliflower Rice, Cast Iron Chicken and Broccoli, Gluten Free Cheesesteak Pasta, Chicken Fajita and Sweet Potato Sheet Pan, Chicken Fajita Stuffed Sweet Potatoes, Gluten Free Orange Chicken, Maple Glazed Chicken, Pork & Cauliflower Stuffed Peppers, Dairy Free Ricotta & Spinach Chicken, Sheet Pan BBQ Pork with Potatoes or Green Beans, Lemon Basil Chicken and Tuna Cakes with Red Pepper Aioli!!