Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic Mexican-inspired fajitas with tender chicken and colorful bell peppers cooked together on a single baking sheet for easy cleanup and minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Protein and Vegetables
- 1 ½ pounds boneless skinless chicken breast, sliced into thick strips
- 3 bell peppers, sliced into strips
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
Seasonings and Oil
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve
- Flour tortillas
- Lime wedges
- Fresh cilantro
- Avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Ingredients on Sheet: Arrange the sliced chicken, bell peppers, red onion, minced garlic, and olive oil on the prepared baking sheet in a single layer.
- Mix Seasonings: In a small bowl, combine the chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper to make the fajita seasoning blend.
- Season and Toss: Sprinkle the seasoning mixture evenly over the chicken and vegetables, then use tongs or your hands to toss everything together ensuring all pieces are well coated and spread out evenly on the sheet.
- Bake and Warm Tortillas: Bake in the preheated oven for 15-20 minutes, tossing once halfway through, until the chicken is thoroughly cooked and vegetables are tender. In the last 5 minutes, wrap a stack of tortillas tightly in foil and place on the baking sheet alongside the fajita mixture to warm them through.
- Serve: Remove the sheet from the oven and serve the chicken fajitas on warmed tortillas, topped with fresh lime juice, cilantro, and sliced avocado as desired.
Notes
- You can customize the fajita seasoning by adjusting the chili powder for more or less heat.
- For a gluten-free version, substitute flour tortillas with corn tortillas.
- To save time, slice vegetables and chicken ahead of time and keep refrigerated until ready to cook.
- Leftover fajita filling can be stored in an airtight container in the fridge for up to 3 days.
- Use a sharp knife to slice vegetables and chicken evenly for consistent cooking.
Keywords: sheet pan chicken fajitas, easy chicken fajitas, baked fajitas, one pan dinner, healthy fajitas, Mexican chicken recipe
Find it online: https://yumwithmia.com/sheet-pan-chicken-fajitas-recipe/
