Sheet Pan Chicken Fajitas
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Tex-Mex
Sheet Pan Chicken Fajitas
Description
Sheet Pan Chicken Fajitas bring together strips of chicken breast and a trio of red, green, and yellow bell peppers with onion, all seasoned with a chili and cumin-based spice blend. The use of ancho chili powder alongside regular chili powder adds depth to the seasoning. Garlic and olive oil help with flavor and roasting moisture. Spreading the ingredients evenly on the sheet pan allows even roasting and caramelization.
The dish is roasted at 400°F until the chicken is cooked through and the vegetables are tender, with tossing halfway through to cook evenly. Wrapping tortillas in foil and warming them in the oven during the last minutes of cooking simplifies preparation. Fresh lime juice and chopped cilantro drizzled over the chicken and vegetables brighten the flavors at serving.
This preparation is convenient and minimizes cleanup by cooking the protein and vegetables together. The fajitas can be assembled with the tortillas and optional toppings such as sour cream or guacamole, making it suitable for a casual meal or quick weeknight dinner.
Non-stick spray is sufficient on the pan, so no foil or parchment is necessary. Testing chicken pieces for internal doneness of 165°F before serving ensures food safety.
Ingredients
Seasoning
- 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
- 1 1/2 tsp cumin ground
- 1 tsp paprika ground
- 1/2 tsp ground coriander
- salt freshly ground
- black pepper freshly ground
Fajita filling
- 1 1/2 lbs chicken breast sliced into 1/2-inch thick strips (slice extra wide strips in half, boneless skinless
- 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
- 1 yellow onion halved and sliced from top to root, medium
- 2 cloves garlic , minced
- 3 Tbsp olive oil
- 2 Tbsp lime juice fresh
- 3 Tbsp cilantro chopped
For serving
- 8 flour tortilla taco size
- sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)
Instructions
- Preheat oven to 400°F (200°C). Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
- For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
- For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet.
- Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips.
- Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
- Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).
- Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
- Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.
- Serve filling warm in warm tortillas with desired toppings.
Notes
- The seasoning mix includes both ancho and regular chili powders for balanced flavor.
- Do not line the sheet pan with foil or parchment; non-stick spray is enough to prevent sticking.
- Ensure chicken strips are cooked to 165°F internal temperature before serving.
- Warm flour tortillas in the oven wrapped in foil during the last 5 minutes of cooking.
User Reviews
Overall Rating
4.9
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