Description
Whipping up sheet pan chicken fajitas means dinner comes together faster than you can say “delicious”! Sizzling peppers, tender chicken, and warm tortillas make this Mexican-inspired meal a total crowd-pleaser that brings quick flavor straight to your table.
Ingredients
Scale
Proteins:
- 2 lbs boneless skinless chicken breasts
Vegetables:
- 2 bell peppers
- 1 large onion
Seasonings and Extras:
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 small flour tortillas
- 1 lime
- ¼ cup fresh cilantro
Instructions
- Warm your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Slice 2 lbs of boneless skinless chicken breasts into thin ½-inch strips, ensuring even cooking.
- Chop 2 bell peppers and 1 large onion into uniform thin strips for consistent texture.
- Whisk together 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a small bowl.
- Spread chicken and vegetable strips across the prepared baking sheet, keeping ingredients in a single layer.
- Drizzle the entire spice mixture over the sheet, using your hands to toss and coat everything evenly.
- Slide the sheet into the preheated oven and roast for 15-18 minutes, giving ingredients a quick stir halfway through cooking.
- Check chicken’s internal temperature reaches 165°F using a meat thermometer for safe consumption.
- Allow fajita mixture to rest 3-4 minutes after removing from oven to let flavors settle.
- Warm 8 small flour tortillas in the microwave or on a skillet for serving.
- Squeeze fresh lime juice generously over the hot fajita mixture.
- Sprinkle ¼ cup chopped fresh cilantro across the top for bright flavor.
- Serve immediately with warm tortillas alongside the sheet pan.
Notes
- Use a sharp knife to slice chicken and vegetables into uniform, thin strips for even cooking and consistent texture.
- Choose fresh, vibrant bell peppers in different colors to make the dish more visually appealing and add varied flavor profiles.
- Don’t overcrowd the baking sheet, which prevents vegetables from roasting and creates steaming instead of caramelization.
- For a low-carb version, serve the fajita mixture over cauliflower rice or wrapped in large lettuce leaves instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg