25-Minute Sheet Pan Chicken Fajitas
User Reviews
4.6
25-Minute Sheet Pan Chicken Fajitas
Description
The 25-Minute Sheet Pan Chicken Fajitas recipe prioritizes simplicity and vibrant flavor by slicing the chicken and vegetables uniformly and seasoning them with a mixture of chili powder, cumin, dried oregano, smoked paprika, garlic powder, salt, pepper, and optional cayenne for heat. Drizzling olive oil ensures the chicken and vegetables roast evenly on the sheet pan while developing slight caramelization.
Baking at 425°F with convection if available cooks the chicken quickly while softening the peppers and onions without losing their bite. Tossing and rotating midway promotes even browning and flavor distribution. The result is tender chicken paired with sweet yet slightly crisp roasted peppers and onions.
The fajita filling serves as a versatile main course when wrapped in warmed tortillas, suitable for casual dinners or meal prep. Optionally topping with chopped cilantro and a squeeze of lime juice adds fresh herbal and citrus notes that balance the smoky spices.
Ingredients
- 1 ½ pounds chicken breast sliced into long thin strips about 1/2-inch wide, boneless, skinless
- 1 red bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 bell pepper sliced into long thin strips about 1/2-inch wide, orange, large
- 1 yellow bell pepper sliced into long thin strips about 1/2-inch wide, large
- 1 red onion about 1-inch wide, large, sliced into thick chunky sections
- 3 to 4 tablespoons olive oil or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons oregano dried Mexican or regular dried
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ¼ teaspoon cayenne pepper optional and to taste
- cilantro optional for garnishing, fresh
- lime optional for garnishing, fresh
- corn tortilla warmed; as needed for serving, or flour tortillas
Instructions
- Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
- Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 533kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 57g | 114% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 145mg | 48% |
| Sodium | 779mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
