sheet pan chicken fajitas
This sheet pan chicken fajitas recipe is an easy and delicious way to enjoy Mexican cuisine. All the ingredients are cooked together on one pan, resulting in minimal cleanup and maximum flavor. Perfect for a busy weeknight dinner!
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 spatula
- 1 knife
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts about 4 pieces
- 2 medium bell peppers any color, sliced
- 1 medium red onion sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas
- as needed fresh lime wedges for serving
- optional fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well to create a marinade.
- Cut the chicken breasts into thin strips. Add the chicken, sliced bell peppers, and sliced red onion to the bowl, tossing everything together to ensure the chicken and vegetables are well coated in the marinade.
- Spread the chicken and vegetable mixture evenly on a sheet pan in a single layer.
- Bake in the preheated oven for 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the vegetables are tender.
- While the chicken and vegetables are baking, warm the tortillas in a dry skillet over medium heat for about 1 minute on each side, or place them in a microwave for 30 seconds.
- Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes before serving.
- Serve the fajitas warm with tortillas, fresh lime wedges, and garnish with cilantro if desired.
Notes
Feel free to customize this recipe with your favorite vegetables, such as zucchini or corn.
This dish pairs wonderfully with guacamole, salsa, or sour cream.