Why You’ll Love This Recipe
- Effortless Preparation: Combining all ingredients on one sheet pan streamlines the cooking process, reducing both prep time and cleanup.
- Flavorful and Healthy: The roasting technique enhances the natural flavors of the ingredients while maintaining a nutritious profile.
- Versatile Serving Options: Enjoy these fajitas in traditional tortillas, over rice, or as part of a salad, catering to various dietary preferences.
- Ideal for Meal Prep: Leftovers store well, making them perfect for future meals throughout the week.
Ingredients
- 2 lbs chicken breasts, sliced into ¼-inch strips
- 3 bell peppers (a mix of red, yellow, and green), sliced
- 2 large onions, sliced
- 3 tablespoons olive oil
- Juice of 2 limes
- 16-18 small flour or corn tortillas
For the Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat Oven: Set your oven to 425°F (218°C).
-
Prepare Ingredients:
- Slice the chicken breasts into ¼-inch strips.
- Cut the bell peppers and onions into even strips.
-
Mix Seasoning: In a small bowl, combine all the fajita seasoning ingredients.
-
Assemble on Sheet Pan:
- Place the sliced chicken, bell peppers, and onions on a large sheet pan lined with parchment paper or foil.
- Drizzle with olive oil and lime juice.
- Sprinkle the seasoning mixture over the top.
- Toss everything together to ensure even coating.
- Spread the mixture out in a single layer to promote even cooking.
-
Bake:
- Place the sheet pan in the preheated oven.
- Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
- For a charred effect, you can broil the mixture for an additional 2-3 minutes at the end of the cooking time.
-
Serve:
- Warm the tortillas according to package instructions.
- Serve the chicken and vegetable mixture in the tortillas.
- Add optional toppings as desired.
- Squeeze fresh lime juice over the top for added zest.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
Variations
- Protein Alternatives: Substitute chicken with shrimp, beef, or tofu to suit different preferences.
- Vegetarian Option: Omit the meat and increase the variety of vegetables, such as adding mushrooms or zucchini.
- Spice Level Adjustment: Add a pinch of cayenne pepper or diced jalapeños for extra heat.
- Low-Carb Version: Serve the fajita mixture over cauliflower rice or in lettuce wraps instead of tortillas.
Storage/Reheating
- Storage: Place any leftovers in an airtight container and refrigerate for up to 4 days.
- Reheating: For best results, reheat in a skillet over medium heat until warmed through. This helps maintain the texture of the chicken and vegetables. Avoid microwaving, as it can make the chicken rubbery.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients up to 24 hours in advance. Store the sliced chicken, vegetables, and mixed seasoning separately in the refrigerator. When ready to cook, combine them on the sheet pan and proceed with baking.
How can I prevent my vegetables from getting soggy?
Ensure your oven is fully preheated to 425°F (218°C) before baking. Avoid overcrowding the sheet pan; if necessary, use two pans to allow space between pieces. Cutting the vegetables into uniform sizes also promotes even cooking and prevents sogginess.
Can I use frozen peppers and onions?
Fresh vegetables are recommended for the best texture
Print
These Sheet Pan Chicken Fajitas are an easy, one-pan meal packed with bold flavors. Juicy chicken, vibrant bell peppers, and onions are seasoned with homemade fajita seasoning and roasted to perfection. Perfect for busy weeknights, meal prep, or family dinners, this simple recipe delivers authentic fajita taste with minimal effort and cleanup!
- Prep Time: 15min
- Cook Time: 20-25min
- Total Time: 35-40min
- Yield: 6servings
- Category: Dinner 'Main Course
- Method: Sheet Pan Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
For the Fajitas:
- 2 lbs chicken breasts, sliced into ¼-inch strips
- 3 bell peppers (red, yellow, and green), sliced
- 2 large onions, sliced
- 3 tablespoons olive oil
- Juice of 2 limes
- 16–18 small flour or corn tortillas
For the Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
1. Preheat the Oven:
- Set your oven to 425°F (218°C).
2. Prepare the Ingredients:
- Slice the chicken into ¼-inch strips.
- Cut the bell peppers and onions into even strips.
3. Mix the Seasoning:
- In a small bowl, combine all the fajita seasoning ingredients.
4. Assemble on a Sheet Pan:
- Place the chicken, bell peppers, and onions on a large sheet pan (lined with parchment paper or foil).
- Drizzle with olive oil and lime juice.
- Sprinkle the fajita seasoning over the top.
- Toss everything together until evenly coated.
- Spread in a single layer to ensure even cooking.
5. Bake:
- Roast in the oven for 20-25 minutes, stirring halfway through.
- For a charred effect, broil for an additional 2-3 minutes at the end.
6. Serve:
- Warm the tortillas according to package instructions.
- Serve the chicken and vegetable mixture in tortillas.
- Top with cilantro, sour cream, guacamole, shredded cheese, and fresh lime juice as desired.
Notes
- Meal Prep: Slice and season the chicken and veggies ahead of time; store in the fridge for up to 24 hours before cooking.
- Prevent Soggy Veggies: Ensure the oven is fully preheated and do not overcrowd the pan. Use two sheet pans if necessary.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium heat for the best texture. Avoid microwaving, as it can make the chicken rubbery.
