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!
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
Equipment
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.
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.