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 chicken breasts, boneless, skinless, sliced into 1/2-inch strips
- •3 large bell peppers, various colors (red, yellow, orange), cored, seeded, and sliced into 1/4-inch strips
- •1 large red onion, peeled and sliced into 1/4-inch strips
- •2 tablespoon olive oil
- •1 large lime, juiced, plus wedges for serving
- •1 tablespoon chili powder
- •1.5 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •0.5 teaspoon dried oregano
- •0.75 teaspoon salt
- •0.5 teaspoon black pepper
- •8 small flour or corn tortillas, warmed
- •0.25 cup fresh cilantro, chopped
- • to taste salsa
- • to taste guacamole
- • to taste sour cream or Greek yogurt
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan 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, and black pepper. Stir well to create your fajita seasoning blend.
- 3.
In a large mixing bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with the olive oil and toss thoroughly to ensure all ingredients are lightly coated.
- 4.
Sprinkle the prepared fajita seasoning blend over the chicken and vegetables. Toss again until everything is evenly coated with the spices.
- 5.
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. It's crucial not to overcrowd the pan; if necessary, use two sheet pans to ensure the ingredients roast rather than steam. This promotes better caramelization and flavor.
- 6.
Bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the vegetables are tender-crisp with slightly charred edges. Halfway through the cooking time (around 10-12 minutes), carefully remove the pan and give the ingredients a good stir to ensure even cooking.
- 7.
Once cooked, remove the sheet pan from the oven. Squeeze the juice from the large lime directly over the hot fajitas and toss gently to distribute the zesty flavor.
- 8.
Serve the Zesty Sheet Pan Chicken Fajitas immediately with warm flour or corn tortillas. Garnish generously with fresh chopped cilantro and accompany with lime wedges, salsa, guacamole, and sour cream or Greek yogurt for a complete and delicious meal.
Tips
- 💡**Don't Overcrowd the Pan:** For optimal caramelization and flavor, ensure the chicken and vegetables are spread in a single layer. If your sheet pan is too small, use two pans.
- 💡**Parchment Paper for Easy Cleanup:** Lining your sheet pan with parchment paper not only prevents sticking but also makes cleanup incredibly fast and easy.
- 💡**Customize Your Spice:** Adjust the amount of chili powder and black pepper to match your preferred level of heat. For an extra kick, consider adding a pinch of cayenne pepper to the seasoning blend.
- 💡**Warm Tortillas Make a Difference:** For the best fajita experience, warm your tortillas before serving. You can do this in a dry skillet over medium heat, wrapped in foil in the oven, or quickly in the microwave.
- 💡**Add Freshness:** A generous squeeze of fresh lime juice at the end brightens all the flavors and adds that essential zesty finish.
Recipe from TheCookbook.ai
Created by Shannon Williams