Sheet Pan Chicken Fajitas

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Print Recipe


  • 14 oz Just BARE Chicken Tenderloins or 1 package
  • 1/2 whole red onion sliced
  • 1 whole yellow bell pepper sliced
  • 1 whole red bell pepper sliced
  • 1 whole green bell pepper sliced
  • 2 tbsp chili powder
  • 2 tbsp corn starch
  • 2 tsp kosher salt
  • 2 tsp golden brown sugar
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

To Serve

  • 8 medium corn tortillas
  • 1 can refried beans
  • 6 oz shreedded cheese


  • Preheat oven to 375F. While the oven is preheating, chop vegetables and set aside. In a small bowl combine chili powder, corn starch, salt, brown sugar, cumin, black pepper, garlic powder, oregano, onion powder and paprika, set aside.
  • Take a sheet pan and assort vegetables evenly. Slice Just BARE Chicken Tenderloins into ΒΌ inch strips across the grain. Assort evenly on the pan. Drizzle with olive oil and sprinkle on fajita seasoning, giving a quick stir to make sure everything is coated.
  • Spread evenly across the pan and place in the oven, cooking for about 12-15 minutes until chicken is cooked through. Serve with tortillas, beans and cheese, and enjoy!