Print

Easy 30-Minute Sheet Pan Chicken Fajitas

easy 30-minute sheet pan chicken fajitas - featured image
Print Recipe

A quick and flavorful sheet pan chicken fajitas recipe that cooks everything together in under 30 minutes, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers (red, yellow, and green), sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Flour or corn tortillas
  • Fresh cilantro leaves, chopped
  • Fresh lime wedges
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
  2. Slice the chicken breasts into thin strips about 1/2 inch wide. Slice the bell peppers and onion into similar-sized strips.
  3. In a large mixing bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Stir well.
  4. Add the sliced chicken, bell peppers, and onions to the bowl. Pour in olive oil and toss everything together until evenly coated.
  5. Spread the chicken and vegetables in a single, even layer on a rimmed sheet pan. Avoid overcrowding; use two pans if necessary.
  6. Roast in the preheated oven for 18-20 minutes. Halfway through (about 10 minutes), use tongs to flip the chicken and veggies for even roasting.
  7. Check the chicken for doneness; it should reach an internal temperature of 165°F (74°C) and be juicy and opaque.
  8. Warm the tortillas by wrapping them in foil and placing in the oven for the last 5 minutes, or warm them in a dry skillet over medium heat.
  9. Serve hot with fresh lime wedges, chopped cilantro, and optional sour cream or shredded cheese.

Notes

Slice chicken and vegetables thinly for even cooking. Avoid overcrowding the pan to ensure proper roasting and caramelization. Use a meat thermometer to check chicken doneness. Warm tortillas separately to keep them soft. For gluten-free, use corn tortillas; for dairy-free toppings, use avocado slices instead of sour cream or cheese.

Nutrition

Keywords: chicken fajitas, sheet pan dinner, quick dinner, easy fajitas, weeknight meal, Mexican recipe, healthy chicken recipe

Find it online: https://merrymorsel.com/easy-30-minute-sheet-pan-chicken-fajitas-recipe-for-quick-dinner/