When it comes to easy weeknight meals, these Sheet Pan Chicken Fajitas are a clear winner. By roasting seasoned chicken and vibrant vegetables simultaneously on a single pan, you streamline prep and cleanup, letting you focus on the fun part—loading them into warm flour tortillas with your choice of delicious toppings.

• Cuisine: Mexican
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-5

Why You’ll Love This Recipe

• Quick prep time—ideal for busy nights.
• Minimal cleanup with just one pan.
• Customizable with a variety of toppings.
• Balanced meal with protein and veggies.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips: This ensures the chicken cooks evenly and stays tender.
• 3 bell peppers, cored and sliced into strips (green, yellow, and red): These add sweetness and color to the dish.
• 1 yellow onion, thinly sliced: Provides a subtle sweetness when roasted.
• 2 cloves garlic, minced: Enhances the flavor with its aromatic quality.
• 3 Tablespoons oil (vegetable or canola oil): Helps the seasonings adhere and promotes browning.
• 1 lime: A squeeze of lime adds brightness before serving.
• 1/4 cup fresh cilantro, chopped: Offers freshness and aroma; parsley can be a substitute.
• 8-10 small flour tortillas: The perfect base for your fajitas.
• Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese: Adapt to taste with your favorite toppings.
• 1 Tablespoon chili powder: Adds smoky heat; adjust for desired spice level.
• 1 1/2 teaspoons paprika: Offers a mild sweetness and color.
• 1 1/2 teaspoons cumin: Brings depth with its earthy tones.
• 1/2 teaspoon onion powder: Boosts savory flavors.
• 1/2 teaspoon garlic powder: Improves the overall flavor profile.
• 1/4 teaspoon dried oregano: Contributes a slight herbal note.
• 1/4 teaspoon cayenne pepper (optional): For those who like extra heat.
• Salt and freshly ground black pepper: Adjust to taste; essential for flavor balance.

How to Make It

Step 1: Prepare Ingredients

Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken and vegetables into uniform strips. This ensures even cooking and well-distributed flavors. Arrange the vegetables in an even layer on the pan, placing the chicken strips on top.

Step 2: Preheat and Season

Preheat your oven to 425 degrees F. In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne pepper, salt, and pepper. Mix well to blend the spices evenly. Sprinkle the majority over the chicken, ensuring it’s well-coated, and the rest over the vegetables. Add the minced garlic atop the chicken, drizzle with oil, and toss all ingredients to coat them thoroughly. Spread into an even layer.

Step 3: Roast in the Oven

Roast the chicken and vegetables in the preheated oven for 15-20 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F for proper doneness. In the last five minutes, wrap the flour tortillas in foil and place them in the oven to warm.

Step 4: Finish and Serve

Remove the pan from the oven once the chicken is thoroughly cooked. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro to enhance the flavors. Serve immediately in warm tortillas, and add your favorite toppings for a personalized finish.

Recipe FAQs

Can I use different types of meat?

Absolutely. You can substitute chicken with beef strips or shrimp. Adjust cooking times accordingly to prevent overcooking.

What can I use instead of flour tortillas?

Corn tortillas or whole wheat versions are great alternatives. Warm them slightly to improve their pliability and enhance flavor.

How can I make this dish spicier?

To increase the heat, you can add more cayenne pepper to the seasoning mix, or include sliced fresh jalapeños with the vegetables.