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Sheet Pan Chicken Fajitas

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A quick and easy Mexican dinner featuring juicy chicken strips, colorful bell peppers, and onions roasted together on a single sheet pan with smoky, spicy flavors.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into 1/2 inch strips
  • 3 bell peppers (red, green, yellow), sliced into thin strips
  • 1 large yellow or white onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 fresh lime
  • Fresh cilantro, chopped (optional, for garnish)
  • Flour or corn tortillas, warmed (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken into 1/2 inch thick strips.
  3. Core and slice the bell peppers into thin strips. Peel and slice the onion into similar-sized strips.
  4. In a large mixing bowl, combine olive oil, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Whisk until well blended.
  5. Add the sliced chicken, bell peppers, and onions to the bowl. Toss gently but thoroughly to coat everything evenly with the spice mixture.
  6. Spread the chicken and veggies evenly in a single layer on a lined rimmed baking sheet. Avoid overcrowding.
  7. Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with slightly charred edges.
  8. Halfway through cooking, stir the chicken and veggies with tongs to ensure even roasting.
  9. Remove from oven and squeeze fresh lime juice over the chicken and veggies. Toss gently to coat.
  10. Serve hot inside warm tortillas, garnished with chopped cilantro and your favorite toppings like sour cream or avocado slices.

Notes

Marinate chicken for 10-15 minutes if time allows for deeper flavor but last-minute tossing works well too. Avoid overcrowding the pan to prevent steaming. Use a meat thermometer to ensure chicken is cooked to 165°F. Smoked paprika adds authentic smoky flavor but regular paprika can be substituted. Warm tortillas in a dry skillet or oven wrapped in foil while fajitas roast.

Nutrition

Keywords: sheet pan chicken fajitas, chicken fajitas, easy Mexican dinner, quick weeknight dinner, sheet pan dinner, fajita recipe

Find it online: https://cooltastes.com/sheet-pan-chicken-fajitas-recipe-easy-quick-mexican-dinner-ideas/