Name: Sheet Pan Chicken Fajitas with Colorful Bell Peppers and Spices Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 large skinless chicken breasts (about 2 pounds, cut into thin strips, cut against the grain); 1 red bell pepper (cut into thin strips); 1 yellow bell pepper (cut into thin strips); 1 green bell pepper (cut into thin strips); 1 red onion (cut into thin strips); 1 Tablespoon minced garlic; 3 tablespoons olive oil; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon paprika; 1 teaspoon oregano; ¼ teaspoon cayenne pepper (optional for extra spiciness); Salt and pepper to season the chicken; 1 lime (cut into wedges and/or slices); 6 8-inch tortillas, flour or corn; Optional toppings: cilantro (roughly chopped), sour cream, salsa, pico de gallo, guacamole, shredded cheese

Introduction

Sheet Pan Fajitas are a quick and flavorful weeknight dinner that brings all your favorite fajita ingredients together on one pan. This recipe with juicy chicken and colorful bell peppers makes cleanup a breeze and dinner effortless. Perfect for busy evenings, it delivers bold Tex-Mex flavors without the fuss.

A large baking tray filled with cooked chicken strips and colorful bell pepper slices in green, red, and yellow, mixed with thin slices of red onion showing slightly charred edges, garnished with several lime wedges and slices on top. To the top left of the tray, there are white flour tortillas wrapped in foil, and above the tray, a wooden bowl with shredded cheese. To the left side of the tray, there are three small white bowls containing green sauce, red salsa, and white sour cream, arranged from top to bottom. On the right side of the tray, two silver spoons rest on a white and black checked cloth on a white marbled surface, with sprigs of fresh green cilantro near the upper right corner. The overall image has bright, natural lighting and a clean arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large skinless chicken breasts (about 2 pounds, cut into thin strips, cut against the grain)

Salt and pepper to season the chicken

1 red bell pepper (cut into thin strips)

1 yellow bell pepper (cut into thin strips)

1 green bell pepper (cut into thin strips)

1 red onion (cut into thin strips)

1 tablespoon minced garlic

3 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon oregano

¼ teaspoon cayenne pepper (optional for extra spiciness)

1 lime (cut into wedges and/or slices)

6 8-inch tortillas, flour or corn

Optional toppings: cilantro (roughly chopped), sour cream, salsa, pico de gallo, guacamole, shredded cheese

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.

Step 2: Arrange the chicken strips, bell peppers, minced garlic, and onion slices on a large baking sheet.

Step 3: In a small bowl, mix together the chili powder, cumin, paprika, oregano, and cayenne pepper. Sprinkle this spice blend evenly over the chicken and vegetables on the pan.

Step 4: Drizzle the olive oil over the ingredients, then toss everything gently on the pan to coat well. Spread the mixture out into a single even layer.

Step 5: Place the lime wedges around the pan for added flavor as it cooks.

Step 6: Bake in the preheated oven for 20 minutes, or until the chicken is fully cooked through.

Step 7: Wrap the tortillas in foil and warm them in the oven during the last 5 minutes of cooking. Alternatively, you can heat tortillas in a pan if you prefer.

Tips & Variations

For extra smoky flavor, try adding a teaspoon of smoked paprika instead of regular paprika.

Use chicken thighs instead of breasts for a juicier result.

Add sliced jalapeños to the pan for more heat if desired.

Serve with fresh lime juice and your favorite toppings like guacamole or shredded cheese to customize your fajitas.

FAQs

Can I make this recipe gluten-free?

Yes, simply use corn tortillas that are labeled gluten-free and double-check your spice blends for any hidden gluten ingredients.

Can I prepare this recipe ahead of time?

Yes, you can chop and season the chicken and vegetables in advance, then store them in the refrigerator until you’re ready to bake. Bake just before serving for the best quality.