Description
Sheet pan chicken fajitas bring sizzling Mexican-inspired flavors straight to your dinner table with minimal cleanup. Pepper, onion, and seasoned chicken strips roast together, creating a quick and delicious meal perfect for busy weeknights.
Ingredients
Scale
Proteins:
- 2 lbs boneless skinless chicken breasts
Vegetables:
- 3 bell peppers
- 1 large onion
Seasonings and Extras:
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 flour tortillas
- 1 lime
- ¼ cup fresh cilantro
Instructions
- Heat your oven to 425°F and cover a large baking sheet with parchment paper for easy cleanup.
- Slice 2 lbs of chicken breasts into thin ½-inch strips, keeping them uniform for even cooking.
- Chop 3 bell peppers and 1 large onion into consistent strips matching the chicken’s width.
- Combine 1 tbsp 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 baking sheet without crowding the surface.
- Drizzle 2 tbsp olive oil over the ingredients to help them crisp and brown nicely.
- Sprinkle the entire spice mixture evenly across your sheet pan to ensure every bite is flavorful.
- Gently toss all ingredients to guarantee a complete, even coating of oil and spices.
- Arrange the strips in a single layer to promote maximum caramelization and prevent steaming.
- Roast in the preheated oven for 15-18 minutes, rotating the pan halfway through cooking.
- Check that chicken reaches an internal temperature of 165°F using a meat thermometer.
- Allow the fajita mixture to rest for 3-5 minutes to redistribute juices and retain moisture.
- Warm 8 flour tortillas in the microwave for 20-30 seconds or briefly on a skillet.
- Squeeze fresh juice from 1 lime over the hot fajita mixture to brighten the flavors.
- Scatter ¼ cup chopped fresh cilantro across the top for a burst of herbal freshness.
- Transfer everything to a serving platter with warm tortillas alongside for quick assembly.
Notes
- Cut vegetables and chicken into uniform strips so everything cooks evenly and looks professional.
- Spread ingredients in a single layer with some space between them to help vegetables and chicken crisp instead of steaming.
- Swap chicken for tofu or plant-based protein strips to make this recipe vegetarian or vegan friendly, keeping the same spice blend for maximum flavor.
- Check chicken temperature with a meat thermometer to ensure safe cooking, as oven temperatures can vary slightly between different kitchen appliances.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg