Sheet Pan Chicken Fajitas Recipe
Spice up your dinner routine and give this easy Sheet Pan Chicken Fajitas Recipe a try — packed with vibrant peppers, tender chicken, and zesty seasoning, all roasted to perfection in one pan!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced 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
- 3 tablespoons oil vegetable or canola oil
- 1 lime
- 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
Fajita Seasoning:
- 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
- Salt and freshly ground black pepper
Instructions
- Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken and vegetables into strips. Arrange the vegetables evenly on the pan and place the chicken on top.
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix all the fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and some over the vegetables. Add minced garlic on top of the chicken and drizzle olive oil over everything. Toss well to coat evenly and spread into a single layer on the pan.
- Bake for 15-20 minutes or until the chicken is cooked through (165°F or 74°C with a thermometer). Warm the tortillas wrapped in foil in the oven during the last 5 minutes of cooking.
- Once cooked, squeeze fresh lime juice over the chicken and vegetables, and sprinkle with cilantro. Serve in warm tortillas with additional toppings as desired.
Notes
Notes:
For a smokier flavor, consider grilling the chicken and vegetables instead of baking them.
For a smokier flavor, consider grilling the chicken and vegetables instead of baking them.