Sheet Pan Chicken Fajitas are a fun and easy way to enjoy a classic Mexican dish. This recipe is great for busy weeknights because it requires minimal prep and clean-up. The chicken and colorful bell peppers roast together, allowing the flavors to blend perfectly. Plus, everyone can customize their fajitas with their favorite toppings!
how to make Sheet Pan Chicken Fajitas
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, chopped, for garnish
- Tortillas, warmed
Directions:
- Preheat the oven to 425°F (220°C).
- Slice the red onion and all bell peppers into even ¼-inch strips. If you’re using whole chicken breasts, cut them into strips.
- In a large bowl, toss the chicken and veggies with olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika until everything is well coated. (You can also toss everything directly on the sheet pan to save on dishes!)
- Spray a dark-colored sheet pan with nonstick spray. Spread the chicken and veggies evenly across the pan in a single layer.
- Roast in the oven for about 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- For extra char, broil for 1-2 minutes, watching closely to make sure nothing burns.
- Squeeze fresh lime juice over the pan, garnish with chopped cilantro, and serve with warm tortillas and your favorite toppings.
how to serve Sheet Pan Chicken Fajitas
To serve Sheet Pan Chicken Fajitas, place the roasted chicken and veggies on warm tortillas. You can add toppings like salsa, sour cream, avocado, or cheese according to your taste. Each person can customize their fajitas to their liking, making it a fun meal for everyone!
how to store Sheet Pan Chicken Fajitas
If you have leftovers, allow the chicken and veggies to cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet until heated through.
tips to make Sheet Pan Chicken Fajitas
- Make sure to cut the chicken and vegetables into even sizes for even cooking.
- Experiment with different spices to find your favorite flavor combination.
- For added crunch, you can serve the fajitas with shredded lettuce or fresh avocado.
- Feel free to use other vegetables like zucchini or mushrooms to add variety.
variation
You can make these fajitas with shrimp or steak instead of chicken for a different protein option. Vegetarian fajitas are also easy to make by replacing chicken with black beans or additional veggies.
FAQs
Q: Can I prepare the ingredients in advance?
A: Yes, you can slice the vegetables and marinate the chicken in advance. Just store them in the refrigerator until you’re ready to cook.
Q: What if I don’t have a dark-colored sheet pan?
A: A light-colored pan works too! Just keep an eye on the cooking time as it may change slightly.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the chicken and veggies in an airtight container for up to 2 months. Thaw before reheating.
Sheet Pan Chicken Fajitas
Ingredients
For the Fajitas
- 1.5 pounds chicken breast tenders Cut into strips if using whole breasts.
- 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
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- to taste freshly ground black pepper Several turns
- 2 teaspoons chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
- Tortillas, warmed
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the red onion and all bell peppers into even ¼-inch strips.
- In a large bowl, toss the chicken and veggies with olive oil, salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika until everything is well coated.
Cooking
- Spray a dark-colored sheet pan with nonstick spray. Spread the chicken and veggies evenly across the pan in a single layer.
- Roast in the oven for about 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- For extra char, broil for 1-2 minutes, watching closely to make sure nothing burns.
Serving
- Squeeze fresh lime juice over the pan, garnish with chopped cilantro, and serve with warm tortillas and your favorite toppings.
