Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
424 kcal
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Course
Main Course
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Cuisine
Mexican
Sheet Pan Chicken Fajitas
Description
The recipe for Sheet Pan Chicken Fajitas involves slicing boneless skinless chicken breasts against the grain and mixing them with vibrant bell pepper strips and thinly sliced yellow onion. A homemade fajita seasoning blend including chili powder, cumin, paprika, garlic powder, onion powder, oregano, and optional cayenne is sprinkled over the chicken and vegetables, providing classic Tex-Mex flavors. Minced garlic and neutral cooking oil help coat everything evenly on the pan for roasting.
Baked at a high temperature of 425°F, the chicken cooks through while the peppers soften and slightly caramelize, developing a sweet and smoky flavor. Squeezing fresh lime juice over the finished fajitas adds brightness and balances the spices, while chopped cilantro adds a fresh herbaceous note. The sliced chicken cooked against the grain ensures tenderness and avoids chewiness.
Warm flour tortillas serve as the base to fill with the chicken and peppers, accompanied by typical fajita garnishes such as sour cream, sliced avocado or guacamole, shredded cheese, and pico de gallo. The recipe includes tips for prepping ingredients in advance and options for making freezer meals or slow cooker versions, providing flexibility for meal planning.
Ingredients
- 1 1/2 pounds chicken breast sliced (against the grain) into 1/2-inch thick strips, boneless skinless
- 3 bell pepper I use green, yellow and red, cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic , minced
- 3 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 lime
- 1/4 cup cilantro chopped, fresh
- 8-10 small flour tortillas
- sour cream sliced avocado or guacamole; shredded cheese
- avocado
- Pico de Gallo
- cheese
Fajita Seasoning:
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano dried
- 1/4 teaspoon cayenne pepper optional
- salt freshly ground
- black pepper freshly ground
Instructions
- Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
- Preheat oven to 425 degrees F.
- Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
- Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
- Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
Notes
- Slice chicken against the grain for a tender texture and avoid overcooking to prevent dryness.
- You can prepare the vegetables and chicken ahead of time and store separately in the refrigerator until roasting.
- Fajita seasoning mix can be made several days in advance and stored in an airtight jar at room temperature.
- For freezer meals, season raw chicken and vegetables, freeze in ziplock bags, then thaw in the fridge overnight before baking.
- Crockpot fajitas are possible using diced tomatoes and cooking chicken and vegetables with seasoning for 2-4 hours on low or high.
- Vegetarian options include substituting chicken with black beans, sweet potato, mushrooms, or Mexican rice.
- Foil-pack fajitas can be made for easy cooking and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 519mg | 22% |
| Potassium | 831mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3180IU | 64% |
| Vitamin C | 98.6mg | 110% |
| Calcium | 83mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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