Description
This Sheet Pan Chicken Fajitas recipe is a quick and flavorful weeknight dinner solution featuring tender chicken strips, colorful bell peppers, and onions all cooked together on a single pan. With a fragrant blend of bold spices and a bright squeeze of lime, these fajitas are easy, healthy, and mess-free, perfect for a hassle-free meal.
Ingredients
Scale
Protein and Vegetables
- 2 ½ lbs boneless skinless chicken breasts
- 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced)
- 2 whole onions (peeled and thinly sliced)
Seasoning Mixture
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground)
Additional Ingredients
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper (freshly ground)
- 1 lime (sliced)
- Tortillas (Fajita-sized)
- Salsa
- Shredded cheese
- Green onion (freshly chopped) or cilantro for garnish
Instructions
- Prepare Seasoning Mixture: In a small bowl, combine all the seasoning mixture ingredients: ground cumin, garlic powder, oregano, kosher salt, chili powder, paprika, coriander, and black pepper. Whisk together thoroughly and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit and position the oven rack in the upper middle position. Lightly grease a large rimmed baking sheet to prevent sticking.
- Prepare Chicken: Thoroughly pat dry the chicken breasts with a towel to remove excess moisture. Pound the chicken evenly to about ½ inch thickness, then slice into strips approximately ½ inch wide. Toss the chicken strips with the seasoning mixture until they are well coated.
- Arrange Vegetables and Chicken: Spread the sliced bell peppers and onions evenly on the prepared baking sheet. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Place the seasoned chicken strips evenly on top of the vegetables, making sure not to overlap the pieces for even cooking. Drizzle 4 tablespoons of olive oil over the chicken and vegetables to coat evenly.
- Bake the Fajitas: Place the baking sheet uncovered in the preheated oven and bake for 10 minutes. Remove from the oven and use a spatula or tongs to gently toss the chicken and vegetables to re-coat with oil and seasoning evenly. Return to the oven and bake for another 10 minutes until the chicken is fully cooked and vegetables are tender.
- Serve: Remove from oven and drizzle lime juice over the chicken and vegetables. Serve immediately with warmed fajita-sized tortillas, salsa, shredded cheese, and garnish with freshly chopped green onions or cilantro.
Notes
- Make sure to thoroughly dry the chicken before slicing to help the seasoning stick and ensure even cooking.
- Use a variety of colored bell peppers for vibrant presentation and balanced sweetness.
- For a spicier fajita, add extra chili powder or serve with sliced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If preferred, substitute chicken breasts with boneless skinless chicken thighs for a juicier texture.
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
