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sheet pan chicken fajitas recipe - Sheet Pan Chicken Fajitas served in a white bowl overhead view
Chloe

Sheet Pan Chicken Fajitas

sheet pan chicken fajitas recipe made easy at home. A vibrant, hands-off dinner where everything roasts together on one pan for maximum flavor and minimal cle
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method

Ingredients
  

Fajita Seasoning
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
Main
  • 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
  • 3 tbsp olive oil divided
  • 2 tbsp fresh lime juice from about 1 lime
  • 1 large red bell pepper sliced into 1/2-inch strips
  • 1 large yellow bell pepper sliced into 1/2-inch strips
  • 1 large orange bell pepper sliced into 1/2-inch strips
  • 1 large red onion sliced into 1/2-inch wedges
For Serving
  • 1/2 cup fresh cilantro roughly chopped
  • 1 lime cut into wedges
  • 8 flour or corn tortillas warmed
  • 1/2 cup sour cream or guacamole optional

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, mix all the fajita seasoning ingredients (chili powder through black pepper). In a large mixing bowl, combine the chicken strips, 2 tablespoons of olive oil, lime juice, and the prepared seasoning mix. Toss thoroughly until the chicken is evenly coated.
  2. On a large, rimmed sheet pan, combine the sliced bell peppers and red onion. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Spread the vegetables into a single, even layer.
  3. Nestle the seasoned chicken strips evenly among the vegetables on the sheet pan, ensuring they are in a single layer and not overlapping.
  4. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly charred at the edges.
  5. Remove the pan from the oven. Immediately sprinkle the chopped cilantro over the hot chicken and vegetables. Serve directly from the sheet pan, with lime wedges for squeezing and warm tortillas on the side for assembling fajitas.