Sheet Pan Chicken Fajitas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Chicken Fajitas
Description
The recipe combines thinly sliced chicken breast and a variety of bell peppers with wedges of red onion and minced garlic, all coated in olive oil and a seasoning blend of chili powder, cumin, oregano, smoked paprika, salt, and pepper. Spreading the mixture on a baking sheet allows even roasting at 425°F, resulting in cooked-through chicken pieces and crisp-tender, caramelized vegetables.
The fajitas are garnished with fresh chopped cilantro and a squeeze of lime juice to brighten the dish before serving with warmed flour or corn tortillas. This method saves time and effort by cooking all ingredients together on one pan, yielding a tasty, colorful filling for classic fajitas.
Sheet Pan Chicken Fajitas work well for quick weeknight dinners encompassing protein and vegetables and can be paired with toppings like sour cream, guacamole, or salsa for a customizable meal.
Ingredients
- 1 ½ pounds chicken breast cut into thin strips, boneless, skinless
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 bell pepper cut into strips, orange
- 1 red onion cut into wedges
- 3 cloves garlic minced
- 3 tablespoons olive oil
- ¼ cup cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
- 6 flour tortillas warmed, 8-inch or corn tortillas
For the chili powder mixture
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
- 1 teaspoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
For the chili powder mixture
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
User Reviews
Overall Rating
4.9
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