Description
Sheet Pan Chicken Fajitas are an easy, vibrant, and mess-free dinner option featuring seasoned chicken breasts and a colorful mix of bell peppers and onions, all baked together on a single sheet pan. Perfect for a flavorful weeknight meal, served with tortillas and garnishes of your choice.
Ingredients
Scale
Protein
- 2 ½ lbs boneless skinless chicken breasts
Vegetables
- 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced)
- 2 whole onions (peeled and thinly sliced)
- 1 lime (sliced)
- Green onion (freshly chopped, or cilantro for garnish)
Seasonings & Spices
- 1 teaspoon kosher salt (for chicken seasoning)
- ¼ teaspoon black pepper (freshly ground, for chicken seasoning)
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons kosher salt (for seasoning mixture)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground, for seasoning mixture)
- 1 teaspoon kosher salt (to sprinkle on veggies)
- ¼ teaspoon black pepper (freshly ground, to sprinkle on veggies)
Other
- 4 tablespoons olive oil
- Tortillas (Fajita-sized)
- Salsa
- Shredded cheese
Instructions
- Make the seasoning mixture: In a small bowl, combine ground cumin, garlic powder, oregano, 2 teaspoons kosher salt, chili powder, paprika, coriander, and ¼ teaspoon black pepper. Whisk thoroughly to incorporate all spices evenly and set aside.
- Prepare oven and pan: Preheat your oven to 425 degrees Fahrenheit, placing the rack on the upper middle position. Lightly grease a large rimmed baking sheet to prevent sticking.
- Prepare the chicken: Dry the chicken breasts well with paper towels and pound them to an even thickness of about ½ inch. Slice the chicken into ½ inch wide strips. Toss these strips with the seasoning mixture until well coated, ensuring even flavor.
- Arrange vegetables and chicken: Place the thinly sliced bell peppers and onions onto the greased baking sheet. Sprinkle them with 1 teaspoon kosher salt and ¼ teaspoon black pepper evenly. Lay the seasoned chicken strips on top of the veggies, avoiding overlapping. Drizzle the olive oil evenly over the chicken and vegetables to coat.
- Bake: Bake the sheet pan uncovered in the preheated oven for 10 minutes. Remove it carefully and toss the contents to redistribute and re-coat everything evenly in the oil and juices. Return the pan to the oven and bake for another 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit.
- Serve: Remove from the oven and drizzle with fresh lime juice as desired. Serve immediately with fajita-sized tortillas, salsa, shredded cheese, and garnish with freshly chopped green onions or cilantro for extra flavor.
Notes
- Be sure to dry the chicken thoroughly before pounding to ensure even cooking and better seasoning absorption.
- Using a variety of colored bell peppers adds visual appeal and a sweet flavor balance.
- For extra heat, add a pinch of cayenne pepper to the seasoning mixture.
- Turn the ingredients halfway through baking to ensure even cooking and flavor coating.
- Leftover fajita filling can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 313 kcal
- Sugar: 0.4 g
- Sodium: 1391 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 121 mg
