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Sheet Pan Chicken Fajitas – Easy, Flavorful, and Ready in No Time

Sheet Pan Chicken Fajitas – Easy, Flavorful, and Ready in No Time
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A quick and flavorful one-pan meal featuring tender strips of seasoned chicken, vibrant bell peppers, and onions, all roasted to perfection. Serve with warm tortillas and your favorite toppings for a delightful dinner that’s easy to prepare and clean up.

Ingredients

Units Scale

  • For the Fajitas:

    • 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
    • 3 bell peppers (red, yellow, and green), cored and sliced into strips
    • 1 large red onion, thinly sliced
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • Juice of 1 lime
    • 1/4 cup fresh cilantro, chopped (for garnish)
    • 8–10 small flour or corn tortillas, warmed

  • For the Fajita Seasoning:

    • 1 tablespoon chili powder
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon cayenne pepper (optional, for heat)
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.

  2. Prepare the Chicken and Vegetables:

    • In a large bowl, combine the sliced chicken, bell peppers, and onion.
    • Drizzle with olive oil and add the minced garlic.

  3. Season the Mixture:

    • In a small bowl, mix together all the fajita seasoning ingredients.
    • Sprinkle the seasoning over the chicken and vegetables.
    • Toss everything well to ensure an even coating of oil and spices.

  4. Bake:

    • Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
    • Bake in the preheated oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

  5. Add Freshness:

    • Once out of the oven, drizzle the juice of one lime over the fajita mixture.
    • Sprinkle with chopped fresh cilantro.

  6. Serve:

    • Serve the chicken and vegetables with warm tortillas.
    • Offer additional toppings such as sour cream, guacamole, salsa, shredded cheese, or extra lime wedges, if desired.

Notes

  • For a spicier kick, increase the amount of cayenne pepper or add sliced jalapeños to the vegetable mix.
  • To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.

Nutrition

Find it online: https://cookedbyandy.com/sheet-pan-chicken-fajitas-easy-flavorful-and-ready-in-no-time/