Description
Whipping up sheet pan chicken fajitas delivers a super-fast weeknight dinner that’ll make your family cheer. Sizzling peppers, tender chicken, and warm tortillas come together in one pan for maximum flavor and minimal cleanup.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts
Vegetables:
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 1 large red onion
Seasonings and Oils:
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Serving Items:
- Flour tortillas
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Chopped cilantro
- Lime wedges
Instructions
- Craft your fajita seasoning by whisking 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl until thoroughly combined.
- Preheat your oven to 400°F and grab a large baking sheet.
- Dry 2 lbs chicken breast strips completely with paper towels to help them crisp beautifully.
- Toss chicken strips in a large bowl with 2 tablespoons olive oil and 2 tablespoons fajita seasoning, ensuring every piece gets an even, flavorful coating.
- Slice 1 red, 1 orange, and 1 yellow bell pepper along with 1 red onion into thin strips.
- Drizzle vegetables with remaining olive oil and sprinkle with a pinch of salt and pepper, mixing gently.
- Spread chicken and vegetables in a single layer across the baking sheet, keeping ingredients separated to encourage perfect roasting.
- Roast for 20-25 minutes at 400°F, watching until chicken reaches 165°F internal temperature and vegetables develop slight char marks.
- Optional: Switch oven to broil and crisp the edges for 1-2 minutes, staying close to prevent burning.
- Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side.
- Assemble fajitas by loading tortillas with roasted chicken, colorful vegetables, and your favorite toppings like salsa, sour cream, or fresh cilantro.
Notes
- Always pat chicken strips completely dry before seasoning to help them brown and crisp beautifully instead of steaming.
- Don’t overcrowd the sheet pan, which prevents vegetables from roasting and developing those delicious caramelized edges.
- Use an instant-read meat thermometer to check chicken’s internal temperature, ensuring it reaches 165F without overcooking.
- For gluten-free adaptation, swap wheat tortillas with corn tortillas or serve over cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg