Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp ground paprika; 1/2 tsp ground coriander; Salt and freshly ground black pepper; 1 1/2 lbs boneless skinless chicken breasts; 1 of each red; 1 medium yellow onion; 2 cloves garlic; 3 Tbsp olive oil; 2 Tbsp fresh lime juice; 3 Tbsp chopped cilantro; 8 taco size flour tortillas; sour cream

User Reviews

4.9

225 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
4 servings
Course
Main Course
Cuisine
Tex-Mex

Sheet Pan Chicken Fajitas

Iris Warren

Report

Chicken breasts strips, bell peppers and onions are all tossed together on a baking sheet with spices and oil and baked in the oven until cooked through. It doesn't get any easier than this!

Share:

I Made This!

168 people made this

Print

45 people printed this

Save this

135 people saved this

Ingredients

Servings

Seasoning

2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper

Fajita filling

1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion , halved and sliced from top to root
2 cloves garlic , minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro

For serving

8 taco size flour tortillas
sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Add to Shopping List

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

Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas
You don't need to line your sheet pan with foil or parchment paper, non-stick spray does the job!