Go Back
To make my sheet-pan chicken fajitas, gather these main ingredients: - 1 lb boneless, skinless chicken breasts - 1 large red bell pepper, sliced into strips - 1 large yellow bell pepper, sliced into strips - 1 large onion, sliced into thin wedges - 3 tablespoons extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste These ingredients bring vibrant colors and bold flavors. The chicken gives protein, while the peppers and onions add sweetness and crunch. For a complete meal, consider these accompaniments: - 8 small flour or corn tortillas - Fresh cilantro, finely chopped (for garnish) - Lime wedges, for serving Tortillas hold all that tasty filling. Add cilantro for a fresh touch, and lime for a zesty kick. You will need a few tools to make this easy dish: - Sheet pan - Parchment paper - Mixing bowl Using a sheet pan helps everything cook evenly. Parchment paper makes cleanup a breeze. A mixing bowl is perfect for tossing your ingredients together. For the full recipe, check out the complete guide. Happy cooking! 1. Preheat the oven and line the baking sheet Start by preheating your oven to 425°F (220°C). This high heat helps cook the chicken and veggies quickly. Line a large baking sheet with parchment paper. This makes for easy cleanup later. 2. Prepare the chicken and vegetables In a large mixing bowl, add 1 pound of thinly sliced boneless, skinless chicken breasts. Next, toss in one sliced red bell pepper, one sliced yellow bell pepper, and one sliced onion. These veggies add color and flavor to the dish. 1. Drizzle olive oil and add spices Pour 3 tablespoons of extra virgin olive oil over your chicken and vegetables. This oil helps the spices stick and adds good flavor. Then, sprinkle in 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and freshly ground black pepper to taste. 2. Toss ingredients to coat evenly Use your hands or a spatula to mix everything well. Make sure each piece of chicken and each veggie strip is coated in oil and spices. This step is key to ensuring each bite is full of flavor. 1. Spread out the mixture on the baking sheet Pour the seasoned chicken and veggies onto the prepared baking sheet. Spread them out in an even layer. Leave enough space between the pieces. This helps them roast well instead of steaming. 2. Bake times and temperature guidelines Place the baking sheet in your preheated oven. Bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the veggies should be tender and slightly caramelized. This gives that delicious roasted flavor. For the complete instructions and details, check out the Full Recipe. Spacing on the sheet pan is key. If the chicken and veggies are too close, they steam instead of roast. This means less flavor and texture. Give them room to breathe. Aim for an even layer with some space between the pieces. Always check for doneness. The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. The vegetables should be tender and slightly caramelized. If they look dry, they may need more oil or time. To boost flavor, try adding more spices. Cumin and chili powder are great, but you can also use oregano or cayenne for extra kick. A pinch of cinnamon can add warmth, too. Adjust heat levels to your taste. If you like spicy, add fresh jalapeños or crushed red pepper. For milder fajitas, skip the spicy elements or use sweet bell peppers instead. For side dishes, consider guacamole or fresh salsa. These add creaminess and freshness. Rice or beans also pair well with fajitas. When serving, make it colorful. Use a large platter and lay out the chicken and veggies in a vibrant way. Add lime wedges and cilantro on top for a pop of color. These small touches make the meal look really appealing. {{image_4}} You can swap chicken for shrimp or beef. Shrimp cooks fast and adds a nice flavor. Just adjust the cooking time to avoid overcooking. If you prefer beef, use thin strips of flank steak. It pairs well with the spices. For a vegetarian option, try using black beans or chickpeas. These options add protein and keep the meal filling. You could also use tofu for a different texture. Feel free to change the veggies based on what you like. Zucchini, mushrooms, or even sweet potatoes can work great. These give a fresh twist to your dish. Seasonal veggies are a smart choice too. In summer, add fresh corn or cherry tomatoes. In winter, root vegetables like carrots or parsnips can add depth and warmth. Change the spice blend to suit your taste. Try adding a bit of cayenne for heat or smoked paprika for a richer flavor. You can also mix in taco seasoning for a fun twist. Consider playful ingredients like pineapple or mango. These fruits add sweetness and balance the spices. They also bring a vibrant color to your sheet pan. Store your leftover fajitas in an airtight container in the fridge. This keeps them fresh. Aim to eat leftovers within three days for the best taste. To freeze the fajitas, let them cool completely. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. When ready to eat, move them to the fridge overnight to thaw. The best way to reheat fajitas is in a skillet. Heat over medium until warm. You can also use the microwave, but be careful. To avoid soggy tortillas, heat the filling separately. Then, warm tortillas on a dry skillet for a few seconds before filling them. This keeps everything nice and crisp. For the full recipe, check out the detailed instructions. You can make sheet-pan chicken fajitas in about 35 minutes. The prep time is around 10 minutes. Cooking them takes about 20 to 25 minutes at 425°F (220°C). This quick time makes it easy for busy nights. Yes, you can prepare the chicken and veggies ahead of time. Just slice them and store them in the fridge for up to 24 hours. You can also season them and keep them ready to go. This makes it easy to cook later. If you want to make it even easier, cook the fajitas and store leftovers in the fridge for up to four days. There are many great sides for chicken fajitas. You can serve them with: - Guacamole - Fresh tomato salsa - Rice or beans - A simple salad - Chips and queso dip For drinks, consider iced tea, soda, or a light beer. These pair well and enhance the meal. Enjoy your fajitas with your favorite sides for a fun dinner! This blog post covered all you need for tasty sheet-pan chicken fajitas. You learned about the main ingredients, cooking tools, and steps to prepare them. We discussed tips to enhance flavors and suggested variations to suit your taste. Remember, storing leftovers properly keeps meals fresh. You can make this dish ahead for easy meal prep. Enjoy getting creative with your fajitas! Now, it's time to gather your ingredients and start cooking. Fun meals await you in the kitchen!

Sheet-Pan Chicken Fajitas

Enjoy a delicious and easy dinner with these Sheet-Pan Chicken Fajitas that come together in just 35 minutes! Packed with flavor from tender chicken, colorful bell peppers, and a blend of spices, this one-pan meal is perfect for busy weeknights. Simply toss the ingredients together, bake, and serve in warm tortillas for a satisfying dish everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450 g) boneless, skinless chicken breasts, thinly sliced

1 large red bell pepper, sliced into strips

1 large yellow bell pepper, sliced into strips

1 large onion, sliced into thin wedges

3 tablespoons extra virgin olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

8 small flour or corn tortillas

Fresh cilantro, finely chopped (for garnish)

Lime wedges, for serving

Instructions
 

Begin by preheating your oven to 425°F (220°C). To simplify cleanup, line a large baking sheet with parchment paper.

    In a spacious mixing bowl, combine the thinly sliced chicken, red and yellow bell peppers, and onion wedges.

      Drizzle the extra virgin olive oil over the chicken and vegetables. Sprinkle in the chili powder, ground cumin, garlic powder, smoked paprika, along with salt and freshly ground black pepper. Use your hands or a spatula to toss the mixture thoroughly until everything is evenly coated in the oil and spices.

        Transfer the seasoned chicken and vegetable mixture to the prepared baking sheet, spreading it out into an even layer. Make sure there is enough space between pieces to allow for proper roasting.

          Bake in the preheated oven for 20 to 25 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F/74°C) and the vegetables are tender with slight caramelization on the edges.

            Once baked, remove the sheet pan from the oven and let the fajita mixture cool for a few minutes. After that, stir everything together to ensure a well-combined filling.

              In the meantime, warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.

                Fill each tortilla generously with the tasty chicken and vegetable mixture. Garnish with finely chopped cilantro and serve immediately alongside lime wedges for squeezing over the top.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4

                    - Serving Suggestion: Consider serving the fajitas with a side of guacamole or a fresh tomato salsa for added flavor and texture. Enjoy!