sheet pan chicken fajitas
This Sheet Pan Chicken Fajitas recipe is a quick and flavorful way to enjoy a classic Mexican dish. By roasting chicken and vegetables all on one pan, you’ll have minimal cleanup and maximum flavor. Perfect for a busy weeknight dinner!
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 measuring spoons
- 1 cutting board
- 1 spatula or tongs
Ingredients
- 1.5 lbs chicken breast, sliced into thin strips
- 2 units red bell peppers, sliced
- 2 units yellow bell peppers, sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste black pepper
- 1 unit fresh lime for serving
- to taste fresh cilantro, chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced chicken, red and yellow bell peppers, and onion.
- Drizzle the olive oil over the chicken and vegetables.
- Add the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated.
- Spread the chicken and vegetable mixture evenly onto the sheet pan in a single layer.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through the cooking time.
- Remove the pan from the oven and squeeze fresh lime juice over the chicken and fajitas for added flavor.
- Serve warm, garnished with fresh cilantro if desired, along with tortillas or over rice.
Notes
Feel free to customize the vegetables based on what you have on hand; zucchini and mushrooms work well too.
You can serve this dish with warm tortillas, avocado slices, or sour cream for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.