Description
Sheet Pan Chicken Fajitas offer a quick, flavorful, and mess-free weeknight dinner loaded with juicy seasoned chicken, colorful bell peppers, and onions, all baked to perfection and served with your favorite fajita toppings.
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)
Seasonings and Oils
- 4 tablespoons olive oil
- 1 teaspoon kosher salt (for chicken seasoning)
- ¼ teaspoon black pepper (freshly ground, for chicken seasoning)
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons kosher salt (for vegetable seasoning)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground, for vegetable seasoning)
To Serve
- 1 lime (sliced)
- Tortillas (fajita-sized)
- Salsa (to taste)
- Shredded cheese (to taste)
- Green onion (freshly chopped) or cilantro for garnish
Instructions
- Prepare Seasoning Mixture: In a small bowl, combine all the seasoning ingredients—3 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons oregano, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon coriander, 1 teaspoon kosher salt, and ¼ teaspoon black pepper—and whisk together well. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit with the rack positioned in the upper middle. Lightly grease a large rimmed baking sheet to prevent sticking.
- Prepare Chicken: Thoroughly towel-dry the chicken breasts to remove excess moisture, then pound each piece to an even thickness of about ½ inch. Slice the chicken into ½ inch wide strips. Toss these strips with the seasoning mixture, ensuring all pieces are coated evenly.
- Prepare Vegetables on Sheet: Arrange the sliced bell peppers and onions on the greased baking sheet. Sprinkle the vegetables evenly with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Assemble and Drizzle: Place the seasoned chicken strips evenly on top of the vegetables, making sure pieces do not overlap. Drizzle the 4 tablespoons of olive oil over the chicken and vegetables to coat everything as evenly as possible.
- Bake and Toss: Bake the sheet pan uncovered for 10 minutes. Remove from the oven and gently toss the chicken and vegetables to re-coat with the olive oil and seasonings. Return to the oven and bake for another 10 minutes, or until the chicken is fully cooked through and veggies are tender.
- Finish and Serve: Remove from the oven and drizzle fresh lime juice over the fajitas. Serve immediately with fajita-sized tortillas, salsa, shredded cheese, and garnish with freshly chopped green onion or cilantro as desired.
Notes
- Drying the chicken thoroughly before seasoning helps the spices stick better and ensures even cooking.
- You can customize the vegetable mix by adding sliced zucchini or mushrooms for extra flavor and texture.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- For a dairy-free version, omit the shredded cheese and use avocado or guacamole as a creamy topping.
- Make sure not to overcrowd the sheet pan to allow the chicken and vegetables to roast rather than steam.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
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
