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Sheet Pan Chicken Fajitas Recipe

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These Sheet Pan Chicken Fajitas are a vibrant and flavorful weeknight dinner option, featuring tender chicken breasts and colorful bell peppers roasted together with a smoky fajita seasoning. This one-pan meal is easy to prepare, healthy, and perfect for serving with warm flour tortillas and your favorite toppings.

Ingredients

Protein & Vegetables

  • 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
  • 3 bell peppers (green, yellow, and red), cored and sliced into strips
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced

Seasoning & Oil

  • 3 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper

Fresh Toppings & Sides

  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 8-10 small flour tortillas
  • Desired fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Instructions

  1. Prepare the Sheet Pan: Lightly grease a large sheet pan with non-stick cooking spray to prevent sticking and ease clean-up. Cut the chicken breasts and vegetables into strips, then evenly spread the sliced bell peppers and onions on the pan. Place the sliced chicken on top of the vegetable layer.
  2. Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the chicken and vegetables to juicy perfection.
  3. Mix and Apply Seasoning: In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper, salt, and black pepper. Sprinkle most of this seasoning mixture evenly over the chicken and some over the vegetables. Add the minced garlic on top of the chicken and drizzle the olive oil over everything. Toss thoroughly to coat all ingredients and spread them into an even layer across the pan.
  4. Roast the Fajitas: Place the sheet pan in the preheated oven and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. During the last 5 minutes of cooking, wrap the flour tortillas in foil and warm them in the oven.
  5. Finish and Serve: Remove the pan from the oven and immediately squeeze fresh lime juice over the chicken and vegetables. Sprinkle with chopped cilantro for a burst of freshness. Serve the fajitas hot in warmed tortillas with your choice of sour cream, avocado or guacamole, pico de gallo, and shredded cheese as toppings.

Notes

  • Cutting chicken against the grain helps keep it tender and easy to chew.
  • You can customize the level of heat by adjusting the cayenne pepper or adding fresh jalapeños to the pan.
  • Make sure the chicken is cooked through to an internal temperature of 165°F to ensure safety.
  • Using multiple colored bell peppers adds vibrant color and sweetness to the dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://cozyplatter.com/sheet-pan-chicken-fajitas-recipe/