Sheet Pan Chicken Fajitas are a quick and flavorful meal that brings the vibrant tastes of Mexican cuisine to your table with minimal effort. By roasting seasoned chicken, bell peppers, and onions together on a single pan, you achieve a deliciously simple dish that's perfect for busy weeknights.
Why I Love This Recipe
I appreciate how this recipe combines simplicity with bold flavors. The convenience of cooking everything on one sheet pan means less cleanup, and the result is a meal that's both healthy and satisfying. Plus, it's easily customizable with various toppings to suit different tastes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers (red, yellow, and green), sliced into strips
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 8 small flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
Directions
- Preheat the Oven: I preheat my oven to 400°F (200°C).
- Prepare the Chicken and Vegetables: I place the sliced chicken, bell peppers, and onion on a large sheet pan.
- Season: In a small bowl, I mix together the olive oil, chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper. I drizzle this seasoning mixture over the chicken and vegetables, tossing them to ensure an even coat.
- Bake: I spread the chicken and vegetables into a single layer on the sheet pan. I bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
- Add Lime Juice: Once out of the oven, I squeeze fresh lime juice over the chicken and vegetables and garnish with chopped cilantro.
- Serve: I warm the tortillas in the oven for a few minutes or on a skillet. I serve the chicken and vegetable mixture in the warm tortillas with my choice of optional toppings.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Protein Options: Sometimes I substitute the chicken with shrimp or thinly sliced beef for a different twist.
- Vegetarian Version: I replace the chicken with portobello mushrooms or extra firm tofu for a meatless option.
- Spice Level: To increase the heat, I add a pinch of cayenne pepper or sliced jalapeños to the seasoning mix.
- Low-Carb Option: I serve the fajita mixture over a bed of lettuce or cauliflower rice instead of tortillas.
Storage/Reheating
I store any leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the mixture in a skillet over medium heat until heated through. Alternatively, I microwave it in a microwave-safe dish for 1-2 minutes, stirring halfway through.
FAQs
Can I prepare the ingredients ahead of time?
Yes, I often slice the chicken and vegetables and store them separately in the refrigerator up to a day in advance. This makes assembling and cooking the dish even quicker.
How do I prevent the tortillas from becoming soggy?
I ensure the fajita mixture is not overly juicy before placing it in the tortillas. Letting the mixture rest for a few minutes after baking allows excess moisture to evaporate.
Can I use store-bought fajita seasoning?
Absolutely, I sometimes use pre-made fajita seasoning to save time. I adjust the quantity based on taste and the package instructions.
What sides pair well with chicken fajitas?
I like to serve them with Mexican rice, black beans, or a simple green salad for a complete meal.
Is it possible to cook this on the stovetop instead?
Yes, I cook the seasoned chicken and vegetables in a large skillet over medium-high heat until the chicken is cooked through and the vegetables are tender.
Conclusion
Easy Sheet Pan Chicken Fajitas are a go-to meal in my household for their simplicity, flavor, and minimal cleanup. This recipe delivers a delicious, customizable dish that's sure to please everyone at the table. Whether for a quick weeknight dinner or a casual gathering, these fajitas are always a hit.
Print
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sheet Pan, Oven-Roasted
- Cuisine: Mexican-Inspired
Description
These Easy Sheet Pan Chicken Fajitas are a fast, flavorful one-pan meal featuring seasoned chicken, bell peppers, and onions roasted to perfection. Ready in just 30 minutes, it’s the perfect weeknight dinner that’s healthy, customizable, and clean-up friendly!
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 8 small flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
Instructions
- Preheat oven to 400°F (200°C).
- Place sliced chicken, bell peppers, and onions on a large sheet pan.
- In a small bowl, whisk olive oil, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Drizzle over chicken and veggies, toss to coat evenly.
- Spread mixture in a single layer. Bake for 20–25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.
- Squeeze fresh lime juice over the cooked fajita mix and sprinkle with chopped cilantro.
- Warm tortillas and serve chicken and vegetables with desired toppings.
Notes
- Swap chicken for shrimp or sliced steak for variety.
- Make it vegetarian with portobello mushrooms or tofu.
- Add cayenne or jalapeños for more heat.
- Serve over lettuce or cauliflower rice for a low-carb version.
- Prepare chicken and vegetables ahead of time to speed up dinner prep.
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