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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Delicious Sheet Pan Chicken Fajitas made with bell peppers and seasoned chicken, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Mexican
Servings 5 servings
Calories 449 kcal

Equipment

  • Sheet Pan
  • oven
  • small bowl
  • Knife
  • Cutting Board
  • Spoon

Ingredients
  

Chicken and Vegetables

  • 1.5 pounds boneless skinless chicken breasts sliced into ½-inch thick strips
  • 3 each bell peppers green, yellow, and red, sliced into strips
  • 1 each yellow onion thinly sliced
  • 2 cloves garlic minced
  • 3 Tablespoons oil vegetable or canola oil
  • 1 each lime for juice
  • ¼ cup fresh cilantro chopped
  • 8-10 each flour tortillas for serving
  • desired fajita toppings Sour cream, sliced avocado, guacamole, pico de gallo, shredded cheese

Fajita Seasoning

  • 1 Tablespoon chili powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • salt and freshly ground black pepper

Instructions
 

Preparation

  • Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  • Preheat oven to 425 degrees F.
  • Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  • Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  • Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Notes

Slice the chicken against the grain so that it's tender. Be careful not to overcook it or it will be dry. Make the seasoning a few days in advance and store it in a jar. For best results, freeze raw chicken and vegetables and season them before freezing. Thaw overnight and bake as instructed. For a vegetarian option, use black beans and vegetables instead of chicken.

Nutrition

Serving: 1servingCalories: 449kcalCarbohydrates: 31gProtein: 46gFat: 15g
Keyword Chicken Recipe, easy dinner, Fajitas, one pan meal, Sheet Pan Chicken Fajitas
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