Sheet Pan Chicken Fajitas Recipe

Introduction

Sheet Pan Chicken Fajitas are a quick and flavorful meal perfect for busy weeknights. With tender chicken and colorful peppers roasted together, this recipe brings the vibrant taste of fajitas with minimal cleanup.

Ingredients

• 1 ½ pounds chicken breast tenders
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 red bell pepper, sliced into ¼-inch strips
• 1 orange bell pepper, sliced into ¼-inch strips
• 1 small red onion, sliced into ¼-inch strips
• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Several turns freshly ground black pepper
• 2 teaspoons chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Lime wedges (for serving)
• Fresh cilantro (for garnish)
• Tortillas, warmed

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Step 2: In a large bowl, combine the chicken tenders, bell peppers, and red onion slices.
3. Step 3: In a small bowl, mix the olive oil, kosher salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika until well blended.
4. Step 4: Pour the spice mixture over the chicken and vegetables. Toss everything together until evenly coated.
5. Step 5: Spread the chicken and vegetables in a single layer on the prepared sheet pan.
6. Step 6: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
7. Step 7: Remove from the oven and squeeze fresh lime juice over the top. Garnish with chopped cilantro.
8. Step 8: Serve hot with warmed tortillas for wrapping and enjoy your easy sheet pan fajitas.

Tips & Variations

• Use chicken thighs instead of breast for juicier fajitas with a richer flavor.
• Add sliced jalapeños for a spicy kick.
• For a vegetarian option, substitute chicken with extra firm tofu or portobello mushrooms.
• Let the chicken marinate in the spices for 30 minutes before roasting to deepen the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the vegetables crisp, reheat chicken and peppers separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these fajitas in advance?

Yes, you can slice and season the chicken and vegetables ahead of time and keep them refrigerated. Just roast them fresh when ready to eat for the best texture and flavor.

What sides go well with sheet pan chicken fajitas?

Mexican rice, refried beans, or a simple green salad are great accompaniments. You can also add guacamole or sour cream for extra creaminess.

Sheet Pan Chicken Fajitas Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

This Sheet Pan Chicken Fajitas recipe offers a quick and easy way to enjoy flavorful, tender chicken combined with colorful bell peppers and onions, all cooked together on a single sheet pan for minimal cleanup. Perfect for a fuss-free weeknight dinner, this dish brings the vibrant taste of Mexican cuisine to your table with simple seasoning and fresh garnishes.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Protein

• 1 ½ pounds chicken breast tenders

Vegetables

• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 red bell pepper, sliced into ¼-inch strips
• 1 orange bell pepper, sliced into ¼-inch strips
• 1 small red onion, sliced into ¼-inch strips

Seasonings and Oil

• 1 ½ tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Several turns freshly ground black pepper
• 2 teaspoons chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika

To Serve

• Lime wedges
• Fresh cilantro (for garnish)
• Tortillas, warmed

Instructions

1. Prepare the Chicken and Vegetables: Preheat your oven to 400°F (200°C). Slice the chicken breast tenders and bell peppers as well as the red onion into ¼-inch strips to ensure even cooking and easy assembly.
2. Season the Ingredients: In a large mixing bowl, combine the chicken strips, sliced bell peppers, and onion. Drizzle with extra virgin olive oil, then sprinkle with kosher salt, freshly ground black pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Toss everything thoroughly until all ingredients are evenly coated with the spices and oil.
3. Arrange on Sheet Pan: Spread the seasoned chicken and vegetables out evenly on a large sheet pan in a single layer to promote even cooking and roasting.
4. Bake the Fajitas: Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender yet slightly crisp on the edges.
5. Garnish and Serve: Remove from the oven, squeeze fresh lime wedges over the cooked fajitas, and garnish with chopped fresh cilantro. Serve warm with warmed tortillas on the side, allowing everyone to assemble their own fajitas.

Notes

• For extra smoky flavor, use smoked paprika as specified or substitute with chipotle powder.
• Ensure chicken pieces are similar in size for even cooking.
• You can swap chicken breast tenders with thigh meat if preferred, but cooking times may vary slightly.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• For a spicier version, add some sliced jalapeños or a dash of cayenne pepper to the seasoning mix.

Keywords: sheet pan chicken fajitas, easy fajitas, baked chicken fajitas, one pan meal, Mexican chicken recipe, healthy fajitas