Sheet Pan Chicken Fajitas
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
313 kcal
-
Course
Dinner
-
Cuisine
Tex-Mex, Mexican-American Fusion
Sheet Pan Chicken Fajitas
Description
This dish begins by combining ground spices including cumin, garlic powder, oregano, chili powder, paprika, coriander, salt, and pepper to create a fajita seasoning blend. Chicken breasts are patted dry, sliced into strips about half an inch wide, then tossed with the seasoning mix to coat evenly. Bell peppers and onions are sliced thinly and spread on a greased baking sheet.
The chicken strips are layered over the vegetables, with olive oil drizzled over all before roasting at 425°F. The fajitas bake uncovered for about 20 minutes, with a halfway toss to redistribute juices and ensure even cooking. The chicken should be cooked but juicy, and the vegetables tender with slight caramelization.
Before serving, a squeeze of lime brightens the flavor. The mixture is served hot with tortillas and accompaniments such as shredded cheese, salsa, guacamole, and fresh herbs like chopped green onions or cilantro for garnish.
Key tips include drying and evenly pounding the chicken for consistent cooking, avoiding overcrowding to prevent steaming, and tossing midway through roasting for even coating and browning. For gluten-free options, corn tortillas or rice can be substituted.
Ingredients
For the Fajitas:
- 2 ½ lbs chicken breast boneless skinless
- 4 whole bell pepper mixture of colors, seeded and thinly sliced, sweet variety
- 2 whole onion peeled and thinly sliced
- 4 TB olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper freshly ground
For the Seasoning Mixture:
- 3 tsp cumin ground
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp Coriander
- ¼ tsp black pepper freshly ground
Other:
- 1 lime sliced
- tortillas Fajita-sized
- salsa and/or Guacamole
- cheese shredded
- green onion Freshly chopped, or cilantro for garnish
Instructions
- In a small bowl, combine all Seasoning Mixture ingredients and whisk to incorporate well. Set aside.
- Preheat oven to 425F, with rack on upper middle position. Lightly grease a large rimmed baking sheet.
- Thoroughly towel-dry the chicken pieces and pound to an even thickness (1/2" thick.) Slice into strips 1/2" wide. Be sure chicken doesn't contain excess moisture. Toss chicken with seasoning mixture to coat well.
- Place bell peppers and onions onto greased baking sheet. Sprinkle top of veggies evenly with 1 tsp kosher salt and 1/4 tsp black pepper. Place chicken slices evenly on top; try not to overlap pieces. Evenly drizzle olive oil over the chicken to coat as evenly as possible.
- Bake uncovered for 10 minutes, remove from oven and give it a quick toss to evenly re-coat, and place back in oven for another 10 minutes or until chicken is just cooked.
- Drizzle desired amount of lime juice over the fajitas and serve immediately with garnishes of your choice.
Notes
- Towel-dry chicken thoroughly before seasoning to help spices adhere and promote browning.
- Pound chicken evenly to ½" thickness and slice uniformly for consistent cooking.
- Avoid overlapping chicken and vegetables on the sheet pan to prevent steaming instead of roasting.
- Drizzle olive oil evenly over chicken and veggies to enhance roasting and flavor.
- Toss ingredients halfway through cooking for even seasoning and doneness.
- Serve with complementary sides such as cilantro lime rice or avocado black bean dip.
- For gluten-free meals, use corn tortillas or serve fajita filling over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 121mg | 40% |
| Sodium | 1391mg | 58% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
