Description
Sizzling sheet pan chicken fajitas bring Mexican-inspired flavor right to your dinner table with minimal cleanup. Pepper-packed and protein-rich, these fajitas deliver bold tastes that make weeknight cooking a breeze for your hungry family.
Ingredients
Scale
Proteins:
- 1.5 pounds chicken breast tenders
Vegetables:
- 1 yellow bell pepper, sliced into ¼-inch strips
- 1 red bell pepper, sliced into ¼-inch strips
- 1 orange bell pepper, sliced into ¼-inch strips
- 1 small red onion, sliced into ¼-inch strips
Seasonings and Garnishes:
- 1.5 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns freshly ground black pepper
- 2 teaspoons chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Lime wedges
- Fresh cilantro
- Tortillas
Instructions
- Crank your oven to a blazing 425°F, ensuring the rack sits in the middle position for even cooking.
- Slice chicken tenders and all bell peppers into uniform ¼-inch strips. Keep your cuts precise and consistent.
- Mix 1 ½ tablespoons olive oil with all dry spices in a large bowl, creating a fragrant seasoning blend.
- Toss chicken and sliced vegetables in the spice mixture, ensuring every piece gets thoroughly coated with the robust seasonings.
- Coat a dark sheet pan with nonstick spray, then arrange chicken and peppers in a single, uncrowded layer to guarantee perfect roasting.
- Slide the sheet pan into the preheated oven and roast for exactly 20 minutes, targeting an internal chicken temperature of 165°F.
- For a gorgeous caramelized finish, switch your oven to broil and monitor closely for 1-2 minutes until edges char slightly.
- Remove from oven and immediately squeeze fresh lime wedges across the pan for a bright, zesty finish.
- Sprinkle chopped cilantro over the sizzling sheet pan and serve with warm tortillas on the side.
Notes
- Invest in a dark sheet pan, which helps create better caramelization and crispy edges on your chicken and vegetables.
- Season generously and ensure even coating by mixing spices thoroughly with oil before spreading on the pan for maximum flavor absorption.
- Cut vegetables and chicken into uniform strips so everything cooks at the same rate and nothing becomes overcooked or undercooked.
- For a low-carb version, swap tortillas with lettuce wraps or serve over cauliflower rice to keep the meal protein-packed and vegetable-forward.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg