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Sheet Pan Chicken Fajitas Recipe

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4.1 from 14 reviews

This Sheet Pan Chicken Fajitas recipe is a vibrant, flavorful, and easy-to-make dish perfect for a quick and satisfying meal. The recipe requires minimal prep, uses a single sheet pan for baking, and avoids frying, making cleanup simple. Tender chicken breasts are seasoned with a smoky, spicy blend of chili powder, smoked paprika, cumin, and garlic, then roasted alongside colorful bell peppers and onions. Serve with tortillas and your favorite toppings for a delicious fajita experience at home.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Spice Mix

  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper or to taste

Main Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 3 tablespoons olive oil

For Serving (optional)

  • Tortillas
  • Lime wedges
  • Sour cream
  • Guacamole

Instructions

  1. Preheat Oven: Preheat your oven to 450°F and position the oven rack to the top third to ensure even roasting and good browning.
  2. Prepare Baking Sheet: Line a baking sheet with foil for easy cleanup. A half-sheet pan is ideal, but a full-sized sheet can be used if you want to spread the ingredients out for better browning.
  3. Make Spice Mix: In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well to create a uniform spice blend.
  4. Coat Chicken and Vegetables: Place the chicken breasts and sliced bell peppers and onion onto the prepared baking sheet. Drizzle with olive oil, then toss everything together to ensure the chicken and veggies are evenly coated with oil.
  5. Apply Spices: Sprinkle the spice mixture over the chicken and vegetables. Use your hands to rub the spices evenly over both sides of the chicken breasts and all the vegetables to fully infuse flavor.
  6. Bake: Bake uncovered for 20-25 minutes, depending on the size of the chicken breasts. Check that the chicken reaches an internal temperature of 165°F and that the vegetables are tender and slightly caramelized.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Then, slice the chicken into strips and serve hot with tortillas, lime wedges, sour cream, guacamole, or other desired toppings.

Notes

  • For even cooking, try to slice the peppers and onions into similar thicknesses.
  • Use a meat thermometer to ensure chicken is safely cooked without drying out.
  • Customize the spice level by adjusting chili powder amount or adding cayenne pepper for heat.
  • The recipe can be doubled for larger gatherings; just use a larger sheet pan or cook in batches.
  • Leftover fajita filling stores well in the refrigerator for up to 3 days.

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