Description
This Sheet Pan Fajitas recipe is an easy and delicious way to enjoy flavorful Mexican-inspired chicken fajitas. Juicy strips of chicken breast and colorful bell peppers are seasoned with a blend of spices, baked together on one pan for minimal cleanup, and served with warm tortillas and your favorite toppings. Perfect for a quick weeknight dinner or casual weekend meal, this healthy and vibrant dish offers a balanced mix of protein and vegetables, bursting with zesty, smoky flavors from the chili powder, cumin, and lime.
Ingredients
Scale
Protein and Vegetables
- 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
Spices and Oil
- 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
Additional
- 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
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your fajitas.
- Arrange Ingredients on Sheet Pan: Place the chicken strips, sliced red, yellow, and green bell peppers, minced garlic, and red onion strips evenly on a large baking sheet.
- Mix Spices: In a small bowl, combine chili powder, cumin, paprika, oregano, and cayenne pepper. Sprinkle this spice mixture evenly over the chicken and vegetables on the baking sheet.
- Add Olive Oil and Season: Drizzle the olive oil over the ingredients on the pan. Season the chicken with salt and pepper to taste. Using a spoon or your hands, toss everything together directly on the sheet pan, then spread into a single even layer to ensure even cooking.
- Add Lime Wedges: Place lime wedges around the pan; they will roast slightly during cooking to add fresh citrus flavor.
- Bake the Fajitas: Bake in the preheated oven for about 20 minutes or until the chicken is fully cooked through and vegetables are tender.
- Warm Tortillas: During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm. Alternatively, you can warm the tortillas separately in a pan if preferred.
- Serve: Remove the sheet pan fajitas and tortillas from the oven. Serve hot with optional toppings such as chopped cilantro, sour cream, salsa, pico de gallo, guacamole, or shredded cheese.
Notes
- Cutting the chicken against the grain helps keep the meat tender.
- Feel free to adjust spiciness by adding more or less cayenne pepper.
- Use either flour or corn tortillas based on your preference or dietary needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, use corn tortillas and ensure toppings are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan fajitas, chicken fajitas, baked fajitas, easy dinner, Mexican recipe, one-pan meal, healthy fajitas
