Sheet Pan Chicken Fajitas Recipe

Introduction

Sheet Pan Chicken Fajitas are a quick and flavorful meal perfect for busy weeknights. Packed with tender chicken, colorful peppers, and vibrant spices, all roasted together for easy cleanup and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch strips
• 2 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• Juice of 1 lime
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 8 small flour or corn tortillas, warmed
• ½ cup fresh cilantro leaves, chopped
• 1 avocado, sliced (optional)
• ½ cup sour cream (optional)
• 1 lime, cut into wedges

Instructions

1. Step 1: Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Step 2: In a large bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice to create the marinade.
3. Step 3: Add the chicken strips to the marinade and toss until they are evenly coated.
4. Step 4: Spread the marinated chicken, sliced bell peppers, and red onion evenly on the prepared sheet pan. Toss the vegetables with any remaining marinade.
5. Step 5: Roast everything in the oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slight caramelization.
6. Step 6: Serve the hot fajita mixture with warmed tortillas. Garnish with fresh cilantro, sliced avocado, sour cream, and lime wedges as desired.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or serve with sliced jalapeños.
• Use chicken thighs instead of breasts for juicier fajitas.
• Swap bell peppers for poblano or Anaheim peppers for a different flavor.
• Warm tortillas wrapped in foil in the oven while the fajitas cook.

Storage

Store leftover chicken fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Keep tortillas separately to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free corn tortillas instead of flour tortillas.

How can I tell when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center. It should be tender and slightly caramelized from roasting.

Sheet Pan Chicken Fajitas Recipe

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★★★★★

4.8 from 60 reviews

This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy a classic Tex-Mex dish. Tender strips of marinated chicken and colorful bell peppers are roasted together on a single sheet pan, making for easy prep and cleanup. Serve with warm tortillas and your favorite toppings like cilantro, avocado, and sour cream for a delicious meal perfect for weeknights.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch strips
• 2 tbsp olive oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• Juice of 1 lime

Vegetables

• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red onion, thinly sliced

To Serve

• 8 small flour or corn tortillas, warmed
• ½ cup fresh cilantro leaves, chopped
• 1 avocado, sliced (optional)
• ½ cup sour cream (optional)
• 1 lime, cut into wedges

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. Prepare marinade: In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice until thoroughly combined.
3. Marinate chicken: Add the chicken strips to the marinade and toss until each piece is evenly coated with the spice mixture.
4. Arrange ingredients: Spread the marinated chicken strips, sliced bell peppers, and red onion evenly on the prepared sheet pan. Toss the vegetables gently with any remaining marinade to ensure flavor.
5. Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. Stir the mixture halfway through cooking to ensure even roasting and caramelization on the chicken and vegetables.
6. Serve: Once cooked through and tender, serve the hot fajita mixture with warmed tortillas. Garnish with chopped cilantro, sliced avocado, sour cream, and lime wedges as desired for added flavor and creaminess.

Notes

• You can use either flour or corn tortillas based on your preference.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the marinade.
• Feel free to swap or add other vegetables like mushrooms or zucchini.
• Leftovers keep well in the refrigerator for 2-3 days; reheat in the oven or stovetop for best texture.
• To make this dish gluten-free, use corn tortillas instead of flour tortillas.

Keywords: sheet pan chicken fajitas, chicken fajitas recipe, easy fajitas, roasted fajitas, weeknight dinner, one-pan meal