Sheet Pan Chicken Fajitas (Printer-Friendly)
Juicy seasoned chicken and veggies baked on a sheet pan, served with warm tortillas and fresh toppings.
# What You’ll Need:
→ Protein
01 -
1 pound boneless, skinless chicken breasts, sliced into strips against the grain
→ Vegetables
02 -
1 large red bell pepper, sliced into strips
03 -
1 large green bell pepper, sliced into strips
04 -
1 large yellow bell pepper, sliced into strips
05 -
1 medium yellow onion, sliced into strips
06 -
2 cloves garlic, minced
→ Seasoning
07 -
1 teaspoon chili powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon dried oregano
13 -
1/4 teaspoon crushed red pepper flakes
14 -
1 teaspoon kosher salt
15 -
1/2 teaspoon freshly ground black pepper
→ Other
16 -
2 tablespoons olive oil
17 -
Juice of 1 lime
18 -
Warm flour or corn tortillas, for serving
19 -
Fresh cilantro, for garnish
20 -
Optional toppings: salsa, sour cream, guacamole, hot sauce
# Steps to Make This:
01 -
Slice chicken breasts against the grain into strips. Slice bell peppers and onion into strips. Mince garlic cloves.
02 -
Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, crushed red pepper flakes, salt, and pepper in a small bowl to create fajita seasoning.
03 -
Place sliced bell peppers and onion on a large rimmed baking sheet. Layer chicken strips on top. Sprinkle the fajita seasoning evenly over chicken and vegetables. Spoon minced garlic over the chicken. Drizzle olive oil over the entire pan.
04 -
Toss chicken and vegetables to evenly coat with seasoning and oil. Spread into a single, even layer on the pan for uniform cooking.
05 -
Bake at 425°F (220°C) for 15 to 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
06 -
Squeeze fresh lime juice over the cooked chicken and vegetables. Garnish with chopped cilantro. Serve warm with flour or corn tortillas and preferred toppings such as salsa, sour cream, guacamole, and hot sauce.
# Additional Notes:
01 -
Slicing chicken against the grain ensures tenderness. Prepare vegetables and seasoning in advance for quick assembly. Leftovers can be refrigerated for 2-3 days and reheated.