Sheet Pan Chicken Fajitas (Print-Friendly Version)
Tender chicken strips and colorful vegetables seasoned with Mexican spices, quickly baked on a single pan for an easy weeknight dinner.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
→ Vegetables
02 -
3 bell peppers (green, yellow, and red), cored and sliced into strips
03 -
1 yellow onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
1/4 cup fresh cilantro, chopped
06 -
1 lime, for juicing
→ Fajita Seasoning
07 -
1 tablespoon chili powder
08 -
1 1/2 teaspoons paprika
09 -
1 1/2 teaspoons cumin
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon garlic powder
12 -
1/4 teaspoon dried oregano
13 -
1/4 teaspoon cayenne pepper (optional)
14 -
Salt and freshly ground black pepper
→ Additional Items
15 -
3 tablespoons vegetable or canola oil
16 -
8-10 small flour tortillas
17 -
Desired toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
# How to Make It:
01 -
Preheat the oven to 425°F. Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken against the grain into 1/2-inch thick strips. Core and slice bell peppers into strips and thinly slice the yellow onion.
02 -
In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Arrange vegetables evenly on the prepared pan, then place chicken strips on top. Sprinkle most of the seasoning over the chicken and the remainder over the vegetables.
03 -
Add minced garlic over the chicken and drizzle olive oil over the entire pan. Toss everything to coat evenly with oil and seasonings, then spread into a single layer to ensure even cooking.
04 -
Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F. During the final 5 minutes of cooking, wrap flour tortillas in foil and place in the oven to warm.
05 -
Remove pan from oven. Squeeze fresh lime juice over the chicken and vegetables, then sprinkle with chopped cilantro. Serve immediately with warm tortillas and desired toppings.
# Additional Tips:
01 -
Slice chicken against the grain for optimal tenderness and avoid overcooking to prevent dryness.
02 -
For meal prep, slice vegetables and chicken in advance and store separately in the refrigerator. The seasoning mix can be prepared ahead and stored at room temperature.
03 -
This recipe can be converted to a freezer meal by seasoning raw chicken and vegetables, then storing in a freezer-safe bag for 2-3 months. Thaw overnight before baking as directed.
04 -
For a slow cooker variation, layer ingredients with diced tomatoes and mild chilies, then cook on high for 2 hours or low for 3-4 hours.
05 -
Create a vegetarian version by substituting chicken with black beans, sweet potato, mushrooms, and/or Mexican rice.