Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas recipe combines tender chicken breast strips with colorful bell peppers and red onions, all seasoned with a blend of spices and roasted to perfection on a single pan. It’s a quick, easy, and healthy Tex-Mex dinner option that delivers vibrant flavors and minimal cleanup. Served with warm tortillas, lime wedges, and fresh cilantro, these fajitas make for a perfect weeknight meal full of zest and satisfying textures.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds chicken breast tenders
- 1 yellow bell pepper, sliced into ¼-inch strips
- 1 red bell pepper, sliced into ¼-inch strips
- 1 orange bell pepper, sliced into ¼-inch strips
- 1 small red onion, sliced into ¼-inch strips
Seasonings and Condiments
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Several turns freshly ground black pepper
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
To Serve
- Lime wedges
- Fresh cilantro, chopped
- Tortillas, warmed
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to properly prepare for roasting the fajitas.
- Prepare vegetables and chicken: Slice the red onion and all bell peppers into even ¼-inch strips. If using whole chicken breasts instead of tenders, cut them into similar-sized strips to ensure even cooking.
- Toss with seasonings: In a large bowl, combine the chicken strips and sliced vegetables with olive oil, kosher salt, freshly ground black pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Toss until everything is evenly coated with the mixture. You can also toss ingredients directly on the sheet pan to reduce dishwashing.
- Arrange on sheet pan: Spray a dark-colored sheet pan with nonstick spray for easy release and better caramelization. Spread the seasoned chicken and vegetables evenly in a single layer to promote roasting rather than steaming.
- Roast: Place the sheet pan in the oven and roast for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Optional broil for char: For extra charred edges on the chicken and vegetables, broil the fajitas for an additional 1-2 minutes. Watch carefully to prevent burning.
- Finish and serve: Remove from oven, squeeze fresh lime juice over the roasted chicken and veggies, and sprinkle chopped cilantro on top. Serve immediately with warmed tortillas and your favorite fajita toppings for a delicious Tex-Mex meal.
Notes
- A dark-colored sheet pan helps with caramelization, enhancing the flavor of the vegetables and chicken.
- Add cayenne pepper or sliced jalapeños if you prefer a spicier dish.
- Leftover fajita mix works great in fajita bowls, salads, or tacos the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Sheet Pan Chicken Fajitas, Chicken Fajitas, Tex-Mex, Healthy Dinner, One Pan Meal, Chicken Recipes, Easy Weeknight Dinners
Find it online: https://cheflenacooks.com/sheet-pan-chicken-fajitas-recipe/
