Description
This easy sheet pan chicken fajitas recipe combines tender strips of chicken breast with colorful bell peppers and onions, all seasoned with a vibrant blend of spices and baked to perfection on a single sheet pan. A quick and flavorful meal perfect for busy weeknights, served with warm tortillas and optional sour cream and cilantro for extra zest.
Ingredients
Fajita Seasoning
- 1 Tbsp chili powder
- 1/2 Tbsp paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tsp sugar
- 1/2 tsp salt
Main Ingredients
- 2 small yellow onions (or one large)
- 3 bell peppers, any color
- 1 lb chicken breast
- 2 Tbsp cooking oil
- 1 lime
- 8 6-inch tortillas
Optional Toppings
- 1/2 cup sour cream
- 1/4 bunch cilantro
Instructions
- Prepare the Oven and Seasoning: Preheat your oven to 400ºF (200ºC). In a small bowl, combine chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt to create the fajita seasoning mix. Set this aside.
- Slice Vegetables and Chicken: Cut the onions and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips as well. Place all the sliced vegetables and chicken onto a large baking sheet or casserole dish.
- Season and Toss: Drizzle the cooking oil evenly over the chicken and vegetables. Sprinkle the prepared fajita seasoning mix over the top. Use your hands to toss everything thoroughly until the chicken and vegetables are uniformly coated with the oil and spices. Spread the mixture out evenly across the baking sheet.
- Bake the Fajitas: Place the baking sheet in the preheated oven. Bake for 35-40 minutes, stirring the mixture once halfway through cooking to ensure even roasting. After removing from the oven, squeeze the juice from half of the lime over the cooked chicken and vegetables to add freshness and tang.
- Serve: Scoop a portion of the chicken and vegetable mixture onto the center of each tortilla. Add optional toppings such as a dollop of sour cream, fresh cilantro sprigs, and an additional squeeze of lime if desired. Fold and enjoy your homemade sheet pan chicken fajitas!
Notes
- For more heat, increase the cayenne pepper or add sliced jalapeños to the vegetables.
- Use a rimmed baking sheet to prevent any juices from spilling in the oven.
- Let the fajitas rest a couple of minutes after baking for juicier results.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Warm tortillas in the oven or on a skillet before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
