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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are the ultimate weeknight meal solution, offering a flavorful and fuss-free way to enjoy classic fajita taste with minimal cleanup. This recipe is incredibly useful for busy home cooks looking for a satisfying and healthy dinner that comes together in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into thin strips
  • 2 large bell peppers any color combination, seeded and sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and freshly ground black pepper to taste
For Serving
  • Warm tortillas corn or flour
  • shredded cheese
  • sour cream or Greek yogurt
  • salsa
  • guacamole
  • chopped cilantro
  • lime wedges

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Small Bowl
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for ensuring even cooking and preventing sticking.
  2. In a large bowl, combine the sliced chicken, sliced bell peppers, and sliced red onion.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 large bell peppers, 1 large red onion
  3. In a small bowl, whisk together the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. This aromatic blend is the heart of your Sheet Pan Chicken Fajitas, infusing every bite with delicious Tex-Mex flavor.
    2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
  4. Pour the seasoning mixture over the chicken and vegetables in the large bowl. Toss everything thoroughly to ensure that each piece of chicken and every slice of vegetable is evenly coated with the spices. This ensures maximum flavor distribution.
  5. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the ingredients to steam rather than roast, which will prevent them from achieving that desirable caramelized char. If necessary, use two baking sheets.
  6. Place the baking sheet (or sheets) in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. Halfway through the cooking time, you can carefully toss the ingredients on the pan with a spatula to ensure even browning.
  7. Once cooked, remove the baking sheet from the oven. Serve the hot chicken and vegetable mixture immediately with warm tortillas and your favorite fajita toppings. Get creative with your toppings; a squeeze of fresh lime juice at the end really brightens up the flavors!
    Warm tortillas, shredded cheese, sour cream or Greek yogurt, salsa, guacamole, chopped cilantro, lime wedges

Notes

Allow the mixture to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or in the oven at 350°F (175°C) for 10-15 minutes. Can also be frozen for up to 2-3 months.