Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas made easy with tender chicken breast, colorful bell peppers, and onions all roasted together with a savory blend of spices. Perfect for a weeknight dinner, this one-pan meal is packed with vibrant flavors and can be served with your favorite toppings for a delightful Mexican-inspired feast.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Broiling
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
Spices and Oils
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Preheat and Arrange: Preheat your oven to 400 degrees Fahrenheit. On a large baking sheet, spread out 1 pound of chicken breast pieces, 1 sliced red onion, and the sliced green, red, and yellow bell peppers in a single even layer to ensure they cook evenly.
- Drizzle with Olive Oil: Drizzle 2 tablespoons of olive oil over the chicken and vegetables. This helps to keep everything moist and aids in the roasting process.
- Season: Generously sprinkle the mixture with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, kosher salt, and freshly cracked black pepper. Toss everything together on the sheet pan to coat the chicken and veggies evenly in the seasoning.
- Bake: Place the sheet pan in the oven and bake for 10 minutes. After this, remove the pan and stir the contents to redistribute chicken and vegetables, ensuring even cooking.
- Continue Baking: Return the pan to the oven and bake for an additional 5 minutes until the chicken is cooked through and the vegetables are tender.
- Broil for Crispiness: Switch your oven to the broil setting on high and cook for 2-3 minutes. Keep an eye on the pan to allow the edges of the chicken and vegetables to get crispy and lightly charred, adding great texture and flavor.
- Serve: Remove from oven and serve the fajita mixture hot on warm flour tortillas. Add your favorite toppings such as sour cream, guacamole, salsa, shredded cheese, and fresh cilantro to complete the dish.
- Enjoy and Review: If you enjoy this recipe, consider leaving a 5-star review and rating to share the love!
Notes
- You can substitute chicken breast tenders with chicken thighs for a juicier option.
- Adjust the spice level by reducing or increasing chili powder or adding cayenne pepper.
- For a gluten-free option, serve with corn tortillas instead of flour tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven.
- Add fresh lime juice over the cooked fajitas for an extra burst of flavor before serving.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe without tortillas)
- Calories: 310
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Sheet Pan Chicken Fajitas, Easy Chicken Fajitas, One Pan Fajitas, Mexican Chicken Dinner, Healthy Chicken Fajitas
Find it online: https://lucabites.com/sheet-pan-chicken-fajitas-recipe/
