Description
This Sheet Pan Chicken Fajitas recipe offers a simple and flavorful way to enjoy classic fajitas with minimal cleanup. Tender chicken breasts and colorful bell peppers are seasoned with a blend of spices and roasted together on a hot sheet pan for perfectly cooked, juicy fajitas. Ready in just 40 minutes, this crowd-pleasing meal is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Vegetables
- 3 bell peppers, seeds removed, sliced ¼-inch thick
- 1 yellow onion, thinly sliced
- 1 tablespoon vegetable oil (for vegetables)
Chicken and Seasoning
- 1 to 1 ½ lb chicken breasts, sliced ¼-inch thick
- 2 tablespoons vegetable oil (for chicken)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher sea salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp coriander
- ⅛ tsp chili flakes or cayenne pepper (optional)
- 1 fresh lime
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Place a rimmed baking sheet inside to heat up while you prepare the ingredients—this ensures a nice hot surface for roasting.
- Toss Vegetables with Oil: In a large bowl, combine 1 tablespoon of vegetable oil with the sliced bell peppers and onions. Toss well to coat the vegetables evenly.
- Roast Vegetables: Carefully remove the hot baking sheet from the oven, spread the peppers and onions evenly across it, and return to the oven. Bake for 8 minutes to begin roasting.
- Prepare Chicken and Seasoning: While the vegetables roast, in the same large bowl, mix together the remaining 2 tablespoons of vegetable oil with the sliced chicken breasts and all the spices: chili powder, cumin, garlic powder, kosher salt, black pepper, paprika, coriander, and chili flakes if using. Toss thoroughly to evenly coat the chicken pieces.
- Add Chicken to Sheet Pan: Remove the baking sheet from the oven again once the vegetables have pre-roasted. Drain any excess liquid from the sheet, then evenly arrange the seasoned chicken slices on the sheet, making sure pieces do not overlap to ensure even cooking.
- Roast Chicken and Vegetables: Return the sheet to the oven and bake for 15 to 20 minutes more, or until the chicken is cooked through and both the chicken and vegetables are golden brown and roasted to perfection.
- Finish and Serve: Remove from the oven and immediately squeeze fresh lime juice over the fajitas for a bright, tangy finish. Serve warm with your choice of toppings such as sour cream, guacamole, or salsa.
Notes
- Ensure the chicken slices are evenly cut to promote uniform cooking.
- Using a preheated baking sheet helps to sear the vegetables and chicken for better caramelization.
- You can adjust the chili flakes or cayenne pepper to control the heat level.
- Serving suggestions: warm tortillas, fresh cilantro, sour cream, guacamole, or salsa.
- For gluten-free option, use gluten-free tortillas and verify all seasonings are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Keywords: sheet pan chicken fajitas, chicken fajitas, sheet pan dinner, roasted fajitas, easy chicken recipe, Mexican chicken fajitas, healthy fajitas
