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Sheet Pan Chicken Fajitas

Close-up of seasoned chicken strips and colorful bell peppers and onions cooked on a sheet pan for Sheet Pan Chicken Fajitas.
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Make flavorful chicken fajitas quickly using just one sheet pan for easy cleanup. This recipe provides simple instructions for a satisfying weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, sliced into strips
  • 2 large bell peppers (any color), sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 small flour or corn tortillas
  • Optional toppings: sour cream, salsa, guacamole, lime wedges

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the sliced chicken, peppers, and onion.
  3. In a small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper to create the seasoning blend.
  4. Pour the seasoning mixture over the chicken and vegetables. Toss everything together until the chicken and vegetables are evenly coated.
  5. Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd the pan; use two pans if necessary to ensure proper roasting rather than steaming.
  6. Bake for 18 to 22 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender-crisp.
  7. While the fajitas cook, warm the tortillas according to package directions (usually a quick warm in the oven or microwave).
  8. Serve the sheet pan chicken and vegetables immediately with warm tortillas and your choice of toppings.

Notes

  • For deeper flavor, you can marinate the chicken strips in half of the seasoning mix and 1 tablespoon of olive oil for 30 minutes before adding the vegetables and the rest of the oil.
  • If you prefer steak instead of chicken, use flank steak cut into thin strips and increase the cooking time by 3 to 5 minutes.
  • To prevent soggy vegetables, make sure the pan is not overcrowded and the oven is fully preheated.

Nutrition

Find it online: https://cookifyme.com/sheet-pan-chicken-fajitas-recipe/