Sheet pan chicken fajitas are a delicious and convenient meal that can be prepared quickly with minimal cleanup. This simple dish combines tender chicken, colorful vegetables, and flavorful spices, all roasted together on one pan for a perfect weeknight dinner. Here’s how to make it, along with nutritional information.
Ingredients:
- 1 pound boneless, skinless chicken breasts (sliced into thin strips)
- 1 red bell pepper (sliced into strips)
- 1 yellow bell pepper (sliced into strips)
- 1 green bell pepper (sliced into strips)
- 1 red onion (sliced into strips)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
- Sour cream or guacamole (optional)
How to Prepare:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Vegetables and Chicken
Slice the chicken breasts into thin strips and set aside. Next, cut the bell peppers and onion into thin strips. The vibrant mix of red, yellow, and green peppers not only adds color but also great flavor.
Step 3: Make the Seasoning Mix
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. This spice blend gives the fajitas their signature smoky, slightly spicy flavor.
Step 4: Toss the Chicken and Vegetables in Olive Oil and Spices
In a large bowl, add the sliced chicken, bell peppers, and onions. Drizzle with olive oil and sprinkle the spice mixture over the top. Toss everything together until the chicken and vegetables are evenly coated in the oil and spices.
Step 5: Spread Everything on the Sheet Pan
Arrange the seasoned chicken and vegetables on the prepared sheet pan in a single layer. This ensures even cooking and allows the vegetables to roast and caramelize while the chicken cooks.
Step 6: Bake
Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the vegetables are tender with slightly charred edges.
Step 7: Warm the Tortillas
While the chicken and vegetables are roasting, wrap the tortillas in foil and place them in the oven for the last 5 minutes of baking to warm them through.
Step 8: Serve
Once everything is cooked, remove the sheet pan from the oven. Serve the chicken and vegetables on the warm tortillas. Optionally, garnish with fresh cilantro, and add a squeeze of lime juice. You can also top them with sour cream or guacamole for extra flavor.
Serving
This recipe makes about four servings, with each serving consisting of two fajitas. The balance of lean chicken, colorful vegetables, and whole wheat tortillas (if you opt for them) makes it a healthy and filling meal.
Tips:
- Customizing the Recipe: You can adjust the spice level to your preference by adding more chili powder or a pinch of cayenne pepper.
- Meal Preparation: This dish is perfect for meal prep. You can store the cooked chicken and vegetables in an airtight container in the fridge for up to four days. Reheat them when you’re ready to enjoy a quick meal.
- Toppings: Add your favorite toppings like shredded cheese, salsa, or pickled jalapeños for extra flavor.
Sheet pan chicken fajitas are an easy, flavorful, and healthy dinner option that’s sure to please the whole family. With just one pan to clean, this recipe is both convenient and delicious, making it perfect for busy weeknights!
