Sheet Pan Balsamic Chicken Fajitas

Summer is just around the corner and that means it’s time for a couple of easy, spicy recipes. These sheet pan fajitas are one of my very favorite summer mealtime hacks!

There are several things to love about these fajitas

One — I love about this particular recipe is that it’s low in calories AND makes use of some unexpected veggies.

• celery sticks
• radishes
• asparagus

Two — the added flavor thanks to balsamic vinegar is especially lovely when partnered with spicy taco seasoning.

Three — this recipe is so easy to make AND clean up.

This fajita chicken and veggies sheet pan recipe is delicious over a salad or rice – even wrapped in lettuce leaves. Leftovers are even better the next day because the lemony, balsamic flavors have additional time to blend with the bold taco spices. So be sure to make extra!

And a little note to my veggie lovers – be sure and try the roasted celery and radishes. They are especially delicious when roasted in this taco seasoning, lemon juice and balsamic vinegar marinade.

Sheet Pan Balsamic Chicken Fajitas

• 1.5 lb chicken breast, cut fajita style
• 1.5 T taco seasoning (your choice of brand)
• 2 green onions, green part chopped
• 1 medium red onion sliced
• 4 celery stalks, cut into 3″ sticks
• 20 asparagus stems, cut into 2 halves
• 1 bunch of radishes, washed and quartered
• 2 garlic cloves, minced
• 1 lemon, juiced and zested
• 1/3 c balsamic vinegar
• 1 t sea salt
• 1/2 t black pepper

Preheat oven to 400°.

Combine 1.5 lb chicken breast, (cut fajita style) with spices and liquids. Marinate and cover 5-30 minutes (the longer the better). Place chicken on a rimmed, nonstick sheet pan. Arrange veggies in an even layer around the chicken. Season with s+p.

Bake in preheated oven for 20 minutes or until chicken is cooked through.

Serve with lettuce leaves or tortillas.

Serves 4

Check out my other fajita recipes HERE and some awesome sheet pan meal ideas HERE.