Sheet Pan Chicken Fajitas Recipe

Introduction

Sheet Pan Chicken Fajitas are a quick and flavorful weeknight dinner that requires minimal cleanup. Tender chicken strips and colorful bell peppers bake together with warm spices, creating a delicious and vibrant meal perfect for any occasion.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts, boneless and skinless, cut into strips
• 3 bell peppers, cut into strips (use any colors you like)
• 1 medium white onion, sliced
• 1 lime, juiced
• Fresh cilantro, chopped
• 12 small corn tortillas
• Sour cream, grated cheese, guacamole, salsa (optional for serving)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and lightly oil a baking sheet.
2. Step 2: In a bowl, combine chili powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil to form a spice mixture.
3. Step 3: Place the chicken strips on the baking sheet and toss them with the spice mixture until well coated.
4. Step 4: Add the bell pepper strips and sliced onion to the baking sheet and toss everything together to combine evenly.
5. Step 5: Bake in the preheated oven for about 20 minutes, or until the chicken is fully cooked and vegetables are tender.
6. Step 6: Remove from the oven, squeeze fresh lime juice over the contents, and sprinkle with chopped cilantro.
7. Step 7: Serve the chicken and vegetables warm in corn tortillas with optional toppings like sour cream, cheese, guacamole, or salsa.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the spice mix.
• Swap chicken breasts for thighs for juicier results.
• Add sliced jalapeños with the peppers for a spicy kick.
• Use flour tortillas if preferred over corn.
• Marinate the chicken in the spice mix for 30 minutes before baking to enhance flavor.

Storage

Store leftover fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Keep tortillas separate to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free if you use corn tortillas and ensure any optional toppings are gluten-free.

Is it possible to prepare this recipe ahead of time?

You can prep the chicken and vegetables with the spices and store them in the refrigerator for up to 24 hours before baking. For best results, bake just before serving.

Sheet Pan Chicken Fajitas Recipe

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★★★★★

4.6 from 135 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: Serves 4

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Description

These Sheet Pan Chicken Fajitas are a quick and easy one-pan meal packed with flavorful spices, tender chicken strips, and colorful bell peppers. Perfectly seasoned and roasted in the oven, they make for a delicious weeknight dinner that requires minimal cleanup. Serve the fajitas with warm corn tortillas and your favorite toppings like sour cream, cheese, guacamole, and salsa.

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Ingredients

Scale 1x2x3x

Spices & Marinade

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

Main Ingredients

• 1 ½ lbs chicken breasts, boneless and skinless, cut into strips
• 3 bell peppers, cut into strips (use assorted colors)
• 1 medium white onion, sliced

To Finish & Serve

• 1 lime, juiced
• Fresh cilantro, chopped (about 2 tbsp)
• 12 small corn tortillas
• Sour cream, grated cheese, guacamole, salsa (optional toppings)

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (205°C). Lightly oil a large baking sheet to prevent sticking.
2. Make the Spice Mix: In a bowl, combine chili powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil to create a flavorful marinade.
3. Season the Chicken: Place the chicken strips on the prepared baking sheet and drizzle the spice and oil mixture evenly over them, ensuring each piece is well coated.
4. Add Vegetables: Scatter the sliced bell peppers and white onion over and around the chicken. Toss gently on the pan to combine and mix the flavors.
5. Roast in the Oven: Bake in the preheated oven for about 20 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
6. Finish with Lime and Cilantro: Once out of the oven, squeeze fresh lime juice evenly over the chicken and vegetables, then sprinkle chopped cilantro for a fresh, zesty flavor.
7. Serve: Warm the corn tortillas, then serve the chicken and vegetables inside each one. Add optional toppings like sour cream, grated cheese, guacamole, or salsa as desired.

Notes

• You can use any color combination of bell peppers for vibrant presentation.
• For extra heat, add a pinch of cayenne pepper or use chipotle powder in the spice mix.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
• If you prefer, substitute corn tortillas with flour tortillas.
• Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: sheet pan chicken fajitas, easy chicken fajitas, baked fajitas, Mexican chicken recipe, one pan dinner, chicken and peppers, healthy fajitas