Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
This recipe layers chicken strips with sliced bell peppers and onions on a large baking sheet. A marinade of olive oil, lime juice, garlic, chili powder, cumin, oregano, paprika, salt, and pepper coats the ingredients, infusing them with classic fajita spices. Roasting at 425°F for 20-25 minutes cooks the chicken fully to 165°F while softening peppers and onions without losing their texture.
The result is a balanced combination of juicy chicken and slightly caramelized vegetables with a fresh lime tang. Garnishing with chopped cilantro adds herbal brightness. Serving warm tortillas alongside allows wrapping the mixture for tacos or fajita-style meals, complemented by toppings such as sour cream, Pico de Gallo, or guacamole.
A practical tip is to warm the tortillas by wrapping them in foil and placing them on the sheet pan during the last five minutes of cooking, making assembly efficient and easy.
Ingredients
- 1.5 .5 lbs chicken breast or tenderloins, cut into strips
- 3 bell pepper orange, red, or yellow, cut into strips
- 1 red onion cut into strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice fresh
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 2 cloves garlic minced
- cilantro chopped, for garnish
- corn tortilla or flour tortilla, for serving
- sour cream toppings
- Pico de Gallo
- lime
- guacamole
Instructions
- Preheat oven to 425 degrees F. Line a very large rimmed baking sheet with foil or parchment paper, or spray with cooking spray.
- In a large bowl, add the chicken, bell peppers, and onion. In a small bowl, combine the olive oil, lime juice, seasonings, and garlic. Pour over chicken mixture and toss to coat. Note: You can also just mix everything on the pan to make it truly a one-pan meal.
- Layer mixture in a single layer on the baking sheet. Bake for 20-25 minutes or until chicken is done and has reached 165 degrees F. Remove from oven and garnish with cilantro. Add more salt and lime juice to taste. Serve with your favorite toppings: sour cream, pico de gallo and guacamole in warm tortillas.
Notes
- Wrap tortillas in foil and place on the baking sheet during the last 5 minutes of cooking to warm them alongside the fajitas.
User Reviews
Overall Rating
5
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