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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Delicious and easy Sheet Pan Chicken Fajitas made with seasoned chicken and vegetables, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 5 servings
Calories 424 kcal

Equipment

  • sheet pan

Ingredients
  

Chicken and Vegetables

  • 1.5 pounds boneless skinless chicken breasts sliced into ½-inch thick strips
  • 3 each bell peppers green, yellow and red, cored and sliced into strips
  • 1 each yellow onion thinly sliced
  • 2 cloves garlic minced
  • 3 Tablespoons oil vegetable or canola oil
  • 1 each lime for squeezing
  • ¼ cup fresh cilantro chopped
  • 8-10 small flour tortillas
  • Desired fajita toppings Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning

  • 1 Tablespoon chili powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper

Instructions
 

Preparation

  • Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  • Preheat oven to 425 degrees F.
  • Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  • Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  • Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Notes

Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry. Make ahead by slicing veggies and chicken in advance and store separately in the refrigerator. Freezer meal recommended to buy raw chicken and vegetables, seasoned and stored in ziplock bags for thawing before baking.

Nutrition

Serving: 1servingCalories: 424kcalCarbohydrates: 34gProtein: 34gFat: 16gSaturated Fat: 2gCholesterol: 87mgSodium: 519mgPotassium: 831mgFiber: 4gSugar: 6gVitamin A: 3180IUVitamin C: 98.6mgCalcium: 83mgIron: 3.3mg
Keyword chicken recipes, easy dinner, fajitas, one-pan meal, Sheet Pan Chicken Fajitas
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