Description
This Sheet Pan Chicken Fajitas recipe is an easy, bright, and flavorful one-pan meal perfect for weeknight dinners. Juicy, seasoned chicken breasts are baked alongside colorful bell peppers and onions on a single sheet pan, then served with fresh lime juice, tortillas, salsa, shredded cheese, and your choice of garnishes for a delicious Tex-Mex feast.
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 Oil
- 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 vegetables)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground, extra)
To Serve
- 1 lime (sliced)
- Tortillas (Fajita-sized)
- Salsa
- Shredded cheese
- Green onion (freshly chopped) or cilantro for garnish
Instructions
- Make the Seasoning Mixture: In a small bowl, combine ground cumin, garlic powder, oregano, kosher salt, chili powder, paprika, coriander, and black pepper. Whisk to incorporate well and set aside.
- Preheat the Oven: Set your oven to 425°F with the rack positioned on the upper middle level. Lightly grease a large rimmed baking sheet to prevent sticking.
- Prepare the Chicken: Thoroughly pat dry the chicken breasts with paper towels to remove any moisture. Pound the chicken to an even thickness of about ½ inch, then slice into strips about ½ inch wide. Toss the chicken strips in the seasoning mixture ensuring they are evenly coated.
- Arrange Vegetables and Chicken: Spread the sliced bell peppers and onions evenly on the prepared baking sheet. Sprinkle the vegetables with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Layer the seasoned chicken strips on top of the vegetables, avoiding overlap. Drizzle the olive oil evenly over the chicken and vegetables to coat well.
- Bake: Place the baking sheet uncovered in the preheated oven. Bake for 10 minutes, then remove and gently toss to redistribute and re-coat the ingredients. Place back in the oven and bake for an additional 10 minutes, or until the chicken is cooked through and vegetables are tender.
- Finish and Serve: After baking, drizzle fresh lime juice over the fajitas for brightness. Serve immediately with warm fajita-sized tortillas, salsa, shredded cheese, and garnishes like chopped green onion or cilantro.
Notes
- Ensure chicken is patted very dry before slicing to achieve better searing and seasoning adherence.
- You can substitute chicken breasts with boneless skinless thighs for a juicier option.
- Feel free to customize the mix of bell pepper colors for a more vibrant presentation.
- This recipe is perfect for meal prep; leftovers keep well refrigerated for up to 3 days.
- For a dairy-free option, omit cheese or use a plant-based alternative.
- Serve with warm tortillas and fresh toppings such as avocado, sour cream, or extra salsa to enhance the dish.
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
