Zesty Sheet Pan Chicken Fajitas
Quick and easy chicken fajitas cooked entirely on one sheet pan with colorful bell peppers and onions.
Ingredients
- •1.5 lb boneless, skinless chicken breasts, sliced into 1/2-inch strips
- •3 count bell peppers (red, yellow, green), cored and sliced
- •1 count red onion, sliced
- •3 tablespoon olive oil
- •2 tablespoon fresh lime juice
- •1.5 tablespoon chili powder
- •1 tablespoon ground cumin
- •1 teaspoon smoked paprika
- •1 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.5 teaspoon dried oregano
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.25 teaspoon cayenne pepper (optional, for heat)
- •8 count flour tortillas, small
- • for serving salsa
- • for serving guacamole or sliced avocado
- • for serving sour cream or Greek yogurt
- • for garnish fresh cilantro, chopped
- • for serving lime wedges
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2.
In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). This is your fajita seasoning mix.
- 3.
On the prepared baking sheet, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and sprinkle generously with the fajita seasoning mix. Toss everything together directly on the sheet pan until the chicken and vegetables are evenly coated.
- 4.
Spread the chicken and vegetables into a single layer on the baking sheet. Ensure not to overcrowd the pan; if necessary, use two baking sheets to allow for proper roasting and browning.
- 5.
Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly charred at the edges.
- 6.
Once removed from the oven, immediately squeeze the fresh lime juice over the chicken and vegetables. Toss gently to combine.
- 7.
While the fajitas are cooking, warm the flour tortillas according to package directions (microwave, oven, or pan-fry for a few seconds per side).
- 8.
Serve the Zesty Sheet Pan Chicken Fajitas hot with warm tortillas and your favorite toppings such as salsa, guacamole or sliced avocado, sour cream or Greek yogurt, chopped fresh cilantro, and extra lime wedges.
Tips
- 💡Don't Overcrowd the Pan: For best results, ensure the chicken and vegetables are in a single layer. If your sheet pan is too small, use two to prevent steaming and encourage browning.
- 💡Uniform Cuts: Slice your chicken and vegetables into similar-sized pieces (about 1/2-inch strips) to ensure they cook evenly at the same rate.
- 💡Adjust Spice Level: Feel free to increase or decrease the amount of cayenne pepper to suit your preferred level of heat.
- 💡Warm Tortillas Properly: Warming tortillas makes them pliable and more enjoyable. A quick zap in the microwave, a few minutes wrapped in foil in the oven, or a dry pan over medium heat works well.
Recipe from TheCookbook.ai
Created by Shannon Williams