Description
This easy Sheet Pan Chicken Fajitas recipe delivers a flavorful and colorful Tex-Mex dinner with minimal effort. Tender strips of chicken breast are seasoned with a homemade or store-bought fajita mix and roasted alongside vibrant bell peppers and onions all on one sheet pan. Ready in under an hour, it’s a perfect weeknight meal that pairs beautifully with warm tortillas and your favorite toppings.
Ingredients
Protein
- 1 lb chicken breast, cut into thin strips
Vegetables
- 1 large yellow onion, thinly sliced
- 3 bell peppers (yellow, red, and orange), cored and sliced into strips
Seasoning
- 1 packet fajita seasoning or homemade fajita mix:
- 1 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
Optional
- 1 lime, for squeezing over cooked fajitas
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting the chicken and vegetables evenly.
- Prepare the vegetables and chicken: Slice the onion and bell peppers into thin 1/4-inch strips. Cut the chicken breast into thin strips to help them cook quickly and uniformly.
- Season the chicken: In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and the fajita seasoning. Toss well until each piece is fully coated with the seasoning mixture.
- Prepare the vegetables for roasting: Spread the sliced onions and bell peppers evenly on a large sheet pan. Toss them with the remaining 1 tablespoon of olive oil to ensure they roast well and get nicely caramelized.
- Arrange chicken on the pan: Scatter the seasoned chicken strips evenly over the bed of vegetables to allow everything to cook together on one pan.
- Bake until cooked through: Place the sheet pan in the oven and bake for 35 to 40 minutes. About halfway through cooking, stir all the ingredients to ensure even roasting and prevent sticking.
- Add a fresh finish (optional): Once removed from the oven, squeeze fresh lime juice over the chicken and vegetables for a bright, zesty flavor enhancement.
- Serve: Serve the fajitas hot with warm tortillas and your favorite accompaniments such as sour cream, salsa, guacamole, or shredded cheese to create a complete meal.
Notes
- You can customize the fajita seasoning to suit your taste by adjusting the chili powder or cayenne for more heat.
- For a lower carb option, serve the fajitas in lettuce wraps instead of tortillas.
- To speed up cooking, cut the chicken and vegetables into uniformly thin strips.
- If you want extra char, broil the sheet pan for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
