These Sheet Pan Chicken Fajitas are a fun and easy meal! With juicy chicken, colorful bell peppers, and onions all roasted together, you’ll get a tasty dinner in no time.
The best part? There’s only one pan to clean! I like to serve mine with warm tortillas and a dollop of sour cream. It’s a guaranteed crowd-pleaser! 🌟
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish, but you can use thighs for added flavor. If you prefer a plant-based option, consider using firm tofu or even jackfruit as a substitute.
Bell Peppers: I love the mix of red, green, and yellow bell peppers for their sweetness and color. If you’re in a pinch, feel free to use just one or two colors. You could also swap them for other veggies like zucchini or mushrooms!
Onion: A large onion adds sweetness, but red onions are a great alternative for a bit more bite. Want to skip the onion? No problem! Just add more peppers instead.
Spices: The spice blend gives the fajitas their kick! If you’re out of cumin or chili powder, you can use taco seasoning as a quick substitute.
How Do I Ensure the Chicken Is Cooked Perfectly?
Cooking chicken perfectly is key to a great fajita. Follow these tips for juicy chicken:
- Cut the chicken into thin strips for even cooking. The thinner, the quicker they cook!
- Spread the chicken out on the baking sheet. Avoid overcrowding, so they’ll brown nicely.
- Use a meat thermometer to check for doneness. Aim for 165°F (75°C) to ensure it’s fully cooked.
Don’t forget to stir halfway through baking. This mixes everything and gives that lovely char to the chicken and veggies!
Sheet Pan Chicken Fajitas
Ingredients You’ll Need:
For the Fajitas:
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 3 bell peppers (red, green, yellow), sliced into strips
- 1 large onion, thinly sliced
- 3 tablespoons olive oil, divided
For the Spice Mixture:
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
For Serving:
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Optional: sliced avocado and lime wedges, for serving
- Flour or corn tortillas, for serving
How Much Time Will You Need?
This Sheet Pan Chicken Fajitas recipe will take you about 10 minutes of prep time, and then you’ll need 20 to 25 minutes for baking. In total, you can enjoy a delicious meal in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 400°F (200°C). To make cleanup a breeze, line a large baking sheet with parchment paper or foil.
2. Prepare the Spice Mixture:
In a large bowl, mix together the chili powder, paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. This will give your fajitas a fantastic flavor!
3. Make the Marinade:
Add 2 tablespoons of olive oil and the lime juice to the spice mixture, whisking until it becomes a nice marinade.
4. Coat the Chicken:
Toss the chicken strips in the marinade until they are thoroughly coated. This will add lots of flavor to the chicken!
5. Prepare the Veggies:
In another bowl, combine the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil and a pinch of salt. Give them a good toss to make sure they’re coated too.
6. Arrange on the Sheet Pan:
Now, spread the marinated chicken strips on one side of the baking sheet and the seasoned bell peppers and onions on the other side. Try to keep them in a single layer for even cooking.
7. Bake:
Put the pan into the oven and bake for 20 to 25 minutes. Remember to stir everything halfway through so the chicken cooks evenly and both chicken and vegetables get a nice char!
8. Garnish and Serve:
Once done, pull the pan from the oven and sprinkle chopped cilantro over the top. Serve hot with warm tortillas, sliced avocado, and lime wedges for a burst of fresh flavor!
Enjoy your delicious, colorful, and easy Sheet Pan Chicken Fajitas!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely! If you’re short on time, you can use pre-cooked chicken. Just add it to the baking sheet with the veggies for about 10 minutes to warm everything through and pick up some of the flavor from the spices.
What Kind of Tortillas Should I Use?
Flour or corn tortillas work well for these fajitas, depending on your preference. Flour tortillas tend to be softer and more pliable, while corn tortillas offer a slightly firmer texture. You can warm them up in the oven or on a skillet right before serving.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other vegetables like zucchini, mushrooms, or even sweet corn. Just remember to cut them into similar-sized pieces to ensure even cooking with the chicken and other veggies.
How Should I Store Leftovers?
Leftover chicken fajitas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the microwave or on the stove until heated through. You might want to add a splash of water to keep them moist while reheating!
