Description
This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Tender chicken breasts are sliced and roasted alongside a colorful mix of bell peppers and red onion, all coated in a zesty blend of spices and lime juice. Served warm in soft flour tortillas, this dish is perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Vegetables
- 1 pound chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 red onion, sliced into thin strips
Spice Mixture
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 lime, juiced
Serving
- 8 small flour tortillas
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
- Slice Ingredients: Slice the chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, and red onion into thin, even strips for consistent cooking.
- Mix Spice Blend: In a small bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice to create a flavorful marinade.
- Assemble on Sheet Pan: Arrange the sliced chicken and vegetables evenly on the prepared sheet pan.
- Coat with Spices: Drizzle the spice mixture over the chicken and vegetables, then toss everything together thoroughly to ensure even coating.
- Even Layer: Spread the chicken and vegetable mixture into a single even layer on the sheet pan for uniform roasting.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
- Warm Tortillas: While baking, warm the flour tortillas in the oven or on the stovetop to make them soft and pliable for serving.
- Remove and Serve: Take the sheet pan out of the oven once the chicken and vegetables are done, and serve the mixture onto the warmed tortillas.
- Enjoy: Fold the tortillas around the chicken and veggies and enjoy your delicious sheet pan chicken fajitas.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- You can add sliced jalapeños for extra heat.
- Serve with toppings like sour cream, guacamole, or shredded cheese for additional flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust spice levels by increasing or reducing chili powder and adding cayenne pepper if desired.
