Sheet Pan Chicken Fajitas Recipe
These Sheet Pan Chicken Fajitas are a quick and easy one-pan meal perfect for a flavorful weeknight dinner. Tender strips of chicken breast are roasted with colorful bell peppers, red onions, and a zesty blend of spices on a single sheet pan, making cleanup a breeze. Served with warm flour tortillas, fresh lime juice, cilantro, and creamy avocado slices, this recipe brings vibrant Tex-Mex flavors straight to your table in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Protein and Vegetables
- 1 ½ pounds boneless skinless chicken breast, sliced into thick strips
- 3 bell peppers, sliced into strips
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
Seasoning and Oil
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve
- Flour tortillas
- Lime wedges
- Fresh cilantro
- Avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Combine Ingredients: Arrange the sliced chicken, bell peppers, red onions, minced garlic, and olive oil on the prepared baking sheet in a single layer.
- Mix Seasonings: In a small bowl, combine chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper to create the fajita seasoning blend. Sprinkle this mixture evenly over the chicken and vegetables on the baking sheet.
- Toss to Coat: Use tongs or your hands to thoroughly toss the chicken and vegetables, ensuring all pieces are evenly coated with the seasoning and oil. Spread them out again in an even layer for consistent roasting.
- Roast and Warm Tortillas: Place the baking sheet in the preheated oven and roast for 15-20 minutes, tossing halfway through cooking to ensure even browning and doneness. During the last 5 minutes, wrap a stack of flour tortillas tightly in foil and place them on the baking sheet alongside the fajitas to warm through.
- Serve: Remove from oven and serve the cooked chicken and vegetables with the warm tortillas, accompanied by fresh lime wedges, chopped cilantro, and sliced avocado for garnish and added flavor.
Notes
- For extra heat, add a pinch of cayenne pepper or use spicy chili powder.
- Feel free to substitute bell peppers with poblano peppers for a smokier flavor.
- Chicken thighs can be used instead of breast for juicier fajitas.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or oven.
Find it online: https://cookedbygrace.com/sheet-pan-chicken-fajitas-recipe/
