Description
Delicious and easy sheet pan chicken fajitas recipe that’s perfect for a quick weeknight meal. Tender chicken strips, colorful bell peppers, and onions seasoned with a flavorful blend of spices, all cooked on a sheet pan for a simple and satisfying dinner.
Ingredients
Units
Scale
For the Fajitas:
- 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons oil (vegetable or canola oil)
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8–10 small flour tortillas
For the Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Sheet Pan: Lightly grease a large sheet pan with non-stick cooking spray.
- Preheat Oven: Preheat the oven to 425 degrees F.
- Prepare Chicken and Vegetables: Cut chicken and vegetables into strips. Place vegetables on the sheet pan and top with chicken.
- Seasoning: In a small bowl, combine all the fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and some over the vegetables. Add minced garlic and drizzle with oil. Toss to coat evenly.
- Cook: Bake for 15-20 minutes or until chicken is cooked through. Warm tortillas in the oven during the last 5 minutes of cooking.
- Finish: Squeeze lime juice over the chicken and vegetables, sprinkle with cilantro. Serve in warm tortillas with desired toppings.
Notes
- Slice the chicken against the grain for tenderness.
- Prepare ingredients ahead for convenience.
- For freezer meal, season raw chicken and vegetables, freeze, then thaw and bake.
- Try crockpot fajitas or vegetarian options.
Nutrition
- Serving Size: 1 serving
- Calories: 424 kcal
- Sugar: 6g
- Sodium: 519mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 87mg
