Sheet Pan Chicken Fajitas Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- 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.
- Marinate chicken: Add the chicken strips to the marinade and toss until each piece is evenly coated with the spice mixture.
- 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.
- 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.
- 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.
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Find it online: https://foodbylina.com/sheet-pan-chicken-fajitas-recipe/
