Description
Sheet pan chicken fajitas bring sizzling Mexican-inspired flavors right to your dinner table with minimal cleanup. Grab some peppers, onions, and juicy chicken strips, toss them with spices, and let your oven do the magic for a quick, delicious meal your family will devour.
Ingredients
Scale
Proteins:
- 1.5 lbs Chicken Breast
Vegetables:
- 2 Red Bell Peppers
- 2 Green Bell Peppers
- 1 Large Red Onion
Seasonings and Extras:
- 2 tablespoons Olive Oil
- 2 tablespoons Fajita Seasoning
- 1 Lime
- Fresh Cilantro
Instructions
- Arrange your oven rack in the center and heat to precisely 425°F, preparing a large rimmed sheet pan.
- Slice 1.5 lbs chicken breast into thin, uniform strips approximately ½-inch wide.
- Cut 2 red bell peppers and 2 green bell peppers into equal ¼-inch strips, removing seeds and membranes.
- Chop 1 large red onion into similar-sized strips for consistent cooking.
- Pour 2 tablespoons olive oil over chicken and vegetables in a large mixing bowl.
- Sprinkle 2 tablespoons fajita seasoning across the mixture, tossing thoroughly to ensure complete coating.
- Transfer ingredients onto sheet pan, spreading them into a single layer without overcrowding.
- Roast in preheated oven for precisely 22 minutes, rotating pan halfway through cooking time.
- Check chicken internal temperature reaches 165°F using meat thermometer.
- Remove pan from oven and immediately drizzle fresh lime juice from 1 whole lime across the fajita mixture.
- Garnish with chopped fresh cilantro leaves for bright, herbal finish.
Notes
- Slice bell peppers and onions into even, thin strips so they cook uniformly and caramelize nicely.
- Use a metal sheet pan with low sides to help vegetables roast instead of steam, creating better texture and color.
- For a low-carb version, serve the fajita mixture over cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- Let the sheet pan sit for a few minutes after removing from the oven to help chicken finish cooking and retain juiciness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 239
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.5 g
- Protein: 35 g
- Cholesterol: 70 mg