Sheet Pan Chicken Fajitas
Enjoy flavorful and quick sheet pan chicken fajitas, a delightful Tex-Mex meal featuring tender chicken, vibrant bell peppers, and spices, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts Sliced against the grain into 1/2-inch thick pieces
- 3 bell peppers (1 green, 1 yellow, 1 red) Sliced
- 1 yellow onion Sliced
- 3 tablespoons olive oil For drizzling
- 3 tablespoons cilantro Chopped, for garnish
- 1 lime For juicing before serving
- 12 small flour tortillas For serving
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper To taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
Optional Toppings
- 1 avocado Sliced
- 1 tomato Diced
- 1 cup shredded lettuce
- 1 sour cream For serving
- 1 jalapeños For serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spray a large sheet pan with nonstick cooking spray.
- In a small bowl, combine the spice ingredients for the fajita seasoning. Whisk until well combined.
- Spread the sliced bell peppers and onions evenly across the sheet pan.
- Place the sliced chicken breasts on top of the veggies and sprinkle with the seasoning mixture.
Cooking
- Drizzle the olive oil over the pan and sprinkle minced garlic on top.
- Bake for 18 to 25 minutes until the chicken reaches an internal temperature of 165°F.
- Wrap the tortillas in foil and place them in the oven during the last 5 minutes.
Serving
- Squeeze fresh lime juice over the dish and sprinkle chopped cilantro before serving.
- Place a generous helping of the chicken and vegetable mixture onto a warm tortilla and add toppings.
Notes
To store leftovers, let them cool to room temperature and transfer to an airtight container for up to three days. Reheat in the oven or microwave.