Easy Sheet Pan Chicken Fajitas (30 Minutes Recipe)
Easy, Healthy, and Delicious Sheet Pan Chicken Fajitas Recipe. – This Sheet Pan Chicken Fajitas is a Vibrant, Rich, and Flavorful One Pan Recipe!
This Sheet Pan Chicken Fajitas is a convenient and irresistible family dinner. It contains tender chicken strips, bell peppers and onions slices; everything is mixed in a vibrant and flavorful fajita seasoning and baked in one pan until roasted.
Why you should try this Sheet Pan Chicken Fajitas Recipe?
This Sheet Pan Chicken Fajita recipe is an easy, more flavorful and convenient way to make this classic and beloved Mexican dish. The prepping steps are quick and easy and everything is baked on the same sheet pan.
What ingredients do I need for this recipe?
For the Fajitas:
2 pounds chicken breasts (sliced into strips)
3 bell peppers (green, red and yellow; cut into strips)
2 large onions (sliced)
3 tablespoons olive oil
2 limes (juiced)
16 small flour or corn tortillas
For the Fajita Seasoning:
2 teaspoons chili powder
1 teaspoon ground cumin; 1 teaspoon paprika
1 teaspoon garlic powder; 1 teaspoon onion powder
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
Optional Garnish for this Chicken Fajitas recipe:
Fresh cilantro
Shredded Cheese
Lime wedges
Guacamole
Salsa
Sour Cream
How to make this Sheet Pan Chicken Fajitas Recipe?
Start by preheating your oven to 425 degrees Fahrenheit, then prepare all your ingredients to make work easier. Place parchment paper on a large sheep pan and set aside. Cut the chicken breasts, peppers, and onions into strips. Combine all the seasoning ingredients in a small bowl to have them ready to use.
Place your chicken strips, peppers and onions on the sheet pan, drizzle with olive oil and lime juice, then top with the seasoning mixture and mix until all ingredients are fully covered. Keep everything arranged in a single layer.
Place the pan in the oven and cook for 20 to 25 minutes (give it a stir halfway through cooking time). If desired, check the internal temperature of the chicken: it should reach 165 degrees Fahrenheit. End with a broil (2 to 3 minutes) to get an extra smoky finish.
Keep the chicken fajita in the sheet pan, transfer to a plate or use to fill warm flour or corn tortillas. Squeeze some lime juice on top, garnish to taste and enjoy!
This Sheet Pan Chicken Fajitas recipe is aromatic and flavorful. This effortless recipe can be made for meal prep or enjoyed at family dinners or holiday gatherings!
Helpful Tips:
Don’t skip patting the chicken dry before adding the seasoning.
Make sure to cut your vegetables into even strips; don’t cut them too thin as it may lead to burning.
You want your ingredients to roast rather than steam, so make sure your pan isn’t overcrowded.
Keep in mind that stirring mid cook is essential if you want your ingredients to roast evenly.
Most Asked Questions:
How can I replace the chicken strips? If you’d like to use poultry, you can opt for chicken thighs or turkey breast. You can also use steak, pork tenderloin or shrimp.
What can I add to this Chicken Fajitas recipe? You can add jalapenos, zucchini, carrot, or eggplants (cut them to strips as well). You can also add cherry tomatoes or corn.
Can I make this sheet pan fajitas in advance? Yes! You rep all ingredients, place in a single layer on the sheet pan, cover it with plastic wrap, then store it in the freeze. You can reheat your recipe straight from the freezer at 375 degrees Fahrenheit for 20 to 30 minutes.
How can I store any leftovers? Once your recipe is completely cool, you can place your chicken fajita leftovers in an airtight container and put it in the fridge (up to 4 days).
How can I serve this Sheet Pan Chicken Fajitas Recipe?
When it comes to serving, this Sheet Pan Chicken Fajitas recipe gives a lot of room for creativity. You can keep the recipe in the sheet pan, garnish with herbs, cheese or lime and serve it family style for casual meals or holiday gatherings. It’s best to serve this dish with sour cream, guacamole or salsa; you can use them as a dip, garnish, or as a spread if you decide to use the chicken fajita to fill tacos, lettuce wraps or warm tortillas. It’s also possible to add the fajita chicken and veggies to a salad or rice bowl.
Easy Sheet Pan Chicken Fajitas (30 Minutes Recipe)
Ingredients
- 2 pounds chicken breasts sliced into strips
- 3 bell peppers green, red and yellow; cut into strips
- 2 large onions sliced
- 3 tablespoons olive oil
- 2 limes juiced
- 16 small flour or corn tortillas
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start by preheating your oven to 425 degrees Fahrenheit, then prepare all your ingredients to make work easier. Place parchment paper on a large sheep pan and set aside. Cut the chicken breasts, peppers, and onions into strips. Combine all the seasoning ingredients in a small bowl to have them ready to use.
- Place your chicken strips, peppers and onions on the sheet pan, drizzle with olive oil and lime juice, then top with the seasoning mixture and mix until all ingredients are fully covered. Keep everything arranged in a single layer.
- Place the pan in the oven and cook for 20 to 25 minutes (give it a stir halfway through cooking time). If desired, check the internal temperature of the chicken: it should reach 165 degrees Fahrenheit. End with a broil (2 to 3 minutes) to get an extra smoky finish.
- Keep the chicken fajita in the sheet pan, transfer to a plate or use to fill warm flour or corn tortillas. Squeeze some lime juice on top, garnish to taste and enjoy!
