Sheet Pan Chicken Fajitas

This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!

Why you’ll love Sheet Pan Chicken Fajitas

• Hello, easiest weeknight dinner. We got one single sheet pan here. Okay, maybe one small bowl to mix the seasonings but that’s it. You toss them together directly on the sheet pan, throw it in the oven, and then serve immediately with warmed tortillas and all of your favorite toppings.
• Flexible recipe. This is one of those convenient recipes where you can keep it as simple as is, or shoot for the moon with all of the desired toppings – think refried beans, Mexican rice, salsa, guacamole, sour cream, shredded cheese and so much more.
• Make-ahead and freezer-friendly. This makes for a great freezer meal. Simply prep ahead of time and freeze as needed up to 3 months, perfect for meal prep and even quicker dinners throughout the busy week.

How to make sheet pan chicken fajitas

1. Prep the seasoning. Combine the chili powder, cumin, oregano, paprika, salt, and pepper.
2. Season. Add the chicken, bell peppers, onion and garlic to a baking sheet, tossing with olive oil and seasoning mixture until evenly coated. Pro tip: if needed, use two sheet pans to avoid an overcrowded pan.
3. Bake. Bake until the chicken is cooked through (165°F) and the vegetables are tender, about 25 minutes. Wrap the tortillas in foil and place in the oven during the last 5-10 minutes of cook time until warm and soft.
4. Finish. Stir in the cilantro and freshly squeezed lime juice.
5. Serve. Serve warm with the tortillas and desired toppings, saving leftovers for burrito bowls and salads.

Sheet Pan Chicken Fajitas

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

This sheet pan chicken fajitas dinner is an easy weeknight meal with juicy, tender chicken + crisp-tender veggies served in warmed tortillas!

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Ingredients

• 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 6 8-inch flour or corn tortillas, warmed

For the chili powder mixture

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
• Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
• Serve immediately with tortillas.

For the chili powder mixture

• In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.

Equipment

Baking Sheet

Notes

• Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
• Prep ahead of time. Save time by mixing the chili powder mixture in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
• Cut in uniform size. Cut all of the fajita ingredients in similar size pieces for quick, even cooking and a consistent bite throughout.
• Add some heat. Add 1-2 jalapeños for a spicy kick of heat!
• Make it vegetarian. Skip the chicken and add diced sweet potatoes, butternut squash or mushrooms.
• Avoid an overcrowded pan. An overcrowded pan will steam the chicken instead. Use two sheet pans, if needed, ensuring that the ingredients do not overlap.
• Repurpose leftovers. The leftovers make for excellent burrito bowls and salads.
• Reheat in the oven. Leftover chicken can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 325°F, covered in aluminum foil until warmed through.
• Freeze before baking. Store the vegetables and chicken in separate freezer bags for flexibility, discarding any excess liquid from the peppers prior to baking. Label, date and freeze up to 3 months.

Course: Main Course

Cuisine: Mexican

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