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.
Ingredients
Scale
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)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (205°C). Lightly oil a large baking sheet to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
