Description
This Sheet Pan Chicken Fajitas recipe is an easy, flavorful weeknight dinner option that involves baking marinated chicken strips with colorful bell peppers and onions all on one pan. Bursting with smoky spices and complemented by fresh lime wedges, these fajitas can be served with warm tortillas and your favorite toppings for a vibrant and satisfying meal with minimal cleanup.
Ingredients
Scale
Protein and Vegetables
- 3 large skinless chicken breasts (about 2 pounds, cut into thin strips, cut against the grain)
- 1 red bell pepper (cut into thin strips)
- 1 yellow bell pepper (cut into thin strips)
- 1 green bell pepper (cut into thin strips)
- 1 red onion (cut into thin strips)
- 1 Tablespoon minced garlic
Spices and Oils
- Salt and pepper to season the chicken
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper (optional for extra spiciness)
Additional Ingredients
- 1 lime (cut into wedges and/or slices)
- 6 8-inch tortillas, flour or corn
- Optional toppings: cilantro (roughly chopped), sour cream, salsa, pico de gallo, guacamole, shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the fajitas.
- Prepare Ingredients on Sheet Pan: Place the chicken strips along with the sliced red, yellow, green bell peppers, minced garlic, and red onion strips onto a large baking sheet.
- Mix Spices: In a small bowl, combine chili powder, cumin, paprika, oregano, and cayenne pepper; sprinkle this spice blend evenly over the chicken and vegetables on the pan.
- Add Olive Oil and Toss: Drizzle the olive oil over the ingredients, then mix and toss everything directly on the pan to coat evenly. Spread the mixture out into a single layer for even cooking.
- Add Lime Wedges: Arrange lime wedges around the pan for roasting alongside the ingredients, which will add fresh citrus aroma and flavor.
- Bake: Place the sheet pan in the preheated oven and bake for about 20 minutes or until the chicken is fully cooked through and the vegetables are tender.
- Warm Tortillas: During the last 5 minutes of baking, wrap the tortillas in foil and warm them in the oven. Alternatively, you can heat tortillas in a skillet if preferred.
- Serve: Serve the cooked chicken and pepper mixture on warmed tortillas with lime wedges and your choice of optional toppings such as cilantro, sour cream, salsa, pico de gallo, guacamole, or shredded cheese.
Notes
- Cutting the chicken against the grain helps make it more tender.
- If you prefer extra spice, leave the cayenne pepper in; omit if you want a milder dish.
- Use either flour or corn tortillas depending on your preference or dietary needs.
- The lime wedges roasted with the fajitas add a subtle depth of citrus flavor but can also be squeezed fresh before serving.
- To keep the tortillas warm and soft, wrapping them in foil while heating is recommended.
- This recipe is easily doubled or tripled for larger groups since it is baked on a sheet pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Sheet Pan Fajitas, Chicken Fajitas, One Pan Dinner, Mexican Chicken Fajitas, Easy Weeknight Dinner, Sheet Pan Dinner
