Smoky Sheet Pan Chicken Fajitas with Black Beans, Mexican Rainbow Salad & Avocado-Lime Crema

Name: Smoky Sheet Pan Chicken Fajitas with Black Beans, Mexican Rainbow Salad & Avocado-Lime Crema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: Boneless, skinless chicken breast — 300 g; 1Red bell pepper, sliced; 1 Yellow bell pepper, sliced; Yellow onion, thinly sliced — ½ medium; [ ] Garlic, minced — 2 cloves; [ ] Olive oil — 1 tbsp; [ ] Mild chilli powder or mild chilli seasoning blend — 1 tsp; [ ] Ground cumin — ½ tsp; [ ] Dried oregano — ½ tsp; [ ] Salt — ¼ tsp; [ ] Fresh lime juice — 1 tbsp; 4 small soft corn tortillas, gluten-free; Cooked black beans, drained and rinsed — 150 g; [ ] Ground cumin — ¼ tsp; [ ] Smoked paprika — ¼ tsp; [ ] Water — 2 tbsp; Romaine lettuce, shredded — 2 cups; [ ] Cherry tomatoes, halved — 150 g; [ ] Cucumber, diced — ½ medium; [ ] Red onion, finely chopped — ¼ small; [ ] Fresh coriander, chopped — 1 tbsp; [ ] Fresh lime juice — 1 tbsp; 1 small avocado, ripe; [ ] Fresh lime juice — 1 tbsp; [ ] Unsweetened plain dairy-free yoghurt — 2 tbsp; [ ] Garlic powder — ⅛ tsp; [ ] Fresh coriander — 1 tbsp; [ ] Cold water to thin — As needed

7 steps

Prep:10minCook:20min

These Sheet Pan Chicken Fajitas are simple, delicious, and perfect for busy weeknights. The oven does all the work, and you’re left with tender, juicy chicken and perfectly roasted veggies. Less mess and more flavor, all in 30 minutes. For the best results, slice the chicken thin and evenly to ensure it cooks at the same rate as the veggies.

Updated at: Fri, 23 Oct 2026 09:20:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories670.8 kcal (34%)

Total Fat21.3 g (30%)

Carbs72.8 g (28%)

Sugars9 g (10%)

Protein47 g (94%)

Sodium628.4 mg (31%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Prepare the chicken and vegetables Preheat the oven to 220°C. Slice the chicken breasts into thin, approximately 1 cm strips so they cook evenly. Slice the peppers and onion into similar-sized strips and mince the garlic. Keeping everything approximately the same thickness helps the chicken and vegetables finish cooking together.

Step 2

Season the fajitas Combine the chilli powder, cumin, oregano and salt. Arrange the chicken, peppers and onion on a large rimmed baking tray. Add the garlic and drizzle with olive oil. Sprinkle over the seasoning mixture and toss until evenly coated. Spread everything in a single layer to encourage roasting rather than steaming.

Step 3

Roast the chicken fajitas Bake for approximately 18–20 minutes, tossing halfway through. The vegetables should be tender with some lightly charred edges, and the chicken must reach 74°C internally. If desired, use the oven grill for the final 1–2 minutes to achieve lightly caramelised edges, watching carefully. Finish with fresh lime juice and chopped coriander.

Step 4

Prepare the Mexican black beans Combine the drained black beans with cumin, smoked paprika and two tablespoons of water in a small saucepan. Warm over medium heat for approximately 4–5 minutes, stirring occasionally. Season lightly with black pepper and a squeeze of lime if desired. The beans should be warm and tender, not mashed into a paste.

Step 5

Prepare the rainbow salad Combine shredded lettuce, cherry tomatoes, diced cucumber, finely chopped red onion and coriander. Toss with fresh lime juice just before serving. Keep the salad crisp and refreshing. Its acidity balances the smoky, warm fajita filling.

Step 6

Make the avocado-lime crema Add the avocado, dairy-free yoghurt, lime juice, garlic powder and coriander to a small blender. Blend until creamy and smooth. Add a little cold water, one teaspoon at a time, until the sauce is thick but pourable. Season with a little salt and black pepper. Refrigerate until serving.

Step 7

Assemble your balanced dinner Warm the gluten-free corn tortillas in a dry frying pan for approximately 20–30 seconds per side, until flexible. Divide the fajita chicken and roasted peppers between four tortillas, giving each person two. Add a little black bean filling and drizzle with avocado-lime crema. Serve the remaining black beans and fresh rainbow salad alongside. Finish with fresh lime wedges.