Description
This Sheet Pan Chicken Fajitas recipe is a quick and flavorful meal featuring tender chicken breast and vibrant bell peppers baked together with a homemade fajita seasoning blend. Perfect for a busy weeknight, this one-pan dish is easy to prepare and serve with warm flour tortillas and your favorite toppings.
Ingredients
Fajita Seasoning Mix
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Chicken Fajitas
- 2 pounds boneless skinless chicken breast
- 3 large multi-color bell peppers, sliced
- 1 medium red onion, sliced
- 2 teaspoons minced garlic (about 2 cloves)
- 2 tablespoons olive oil
- 1/4 cup lime juice (about 2 limes)
- 12 (6-inch) flour tortillas for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Line a 13×18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray to prevent sticking.
- Make Fajita Seasoning Mix: In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Stir well to evenly mix the spices.
- Slice Chicken: Thinly slice 2 pounds of boneless skinless chicken breast into pieces about 2 inches long and no thicker than 1/4 inch. Place the sliced chicken in a large mixing bowl.
- Prepare Vegetables: Core and slice 3 large multi-color bell peppers and slice 1 medium red onion. Add these to the bowl with the chicken along with 2 teaspoons minced garlic.
- Season and Toss: Drizzle 2 tablespoons olive oil over the chicken and vegetables. Sprinkle the fajita seasoning mix evenly over the ingredients in the bowl. Toss everything together until all pieces are well coated with the oil and spices.
- Arrange on Sheet Pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Drizzle any remaining olive oil from the bowl over the top to ensure even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes. Carefully stir the chicken and vegetables, then continue baking for another 5 to 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly browned.
- Add Lime Juice: Remove the sheet pan from the oven and drizzle 1/4 cup lime juice over the cooked chicken and vegetables. Toss gently to combine and enhance the fresh flavors.
- Serve: Warm 12 (6-inch) flour tortillas and fill each with the chicken and vegetable mixture. Optionally, top with sour cream, fresh cilantro, guacamole, or salsa as desired. Enjoy your delicious sheet pan chicken fajitas!
Notes
- You can customize the spice level by adjusting the amount of crushed red pepper flakes.
- For a gluten-free option, substitute flour tortillas with corn tortillas.
- Use a food thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Vegetables can be varied; try adding sliced zucchini or mushrooms for different flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
