Sheet Pan Chicken Fajitas
Our Tuesday taco night just got easier and tastier with these Sheet Pan Chicken Fajitas! A simple one pan dinner that includes seasoned chicken and vegetables roasted all on one pan and served in warm flour tortillas with your favorite toppings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 5 people
- 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips
- 3 bell peppers I use green, yellow and red , cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic , minced
- 3 Tablespoons oil (vegetable or canola oil)
- 1 lime
- 1/4 cup fresh cilantro , chopped
- 8-10 small flour tortillas
- desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper optional
- Salt and freshly ground black pepper
Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
Preheat oven to 425 degrees F.
Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
*Chicken: Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry.
Make-ahead Instructions: Cut the vegetables and chicken and store separately in the refrigerator until ready to bake. You can also make the seasoning up to several days in advance and store at room temperature.
Freezing Instructions: Cut the vegetables and chicken and store separately in freezer safe containers for 2-3 months. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.
Slow Cooker fajitas: pour half of a 14.5oz can of diced tomatoes in the bottom of a crockpot. Next layer the chicken in the bottom of the pot. Pour half the fajita seasoning over the chicken, top with vegetables, and add remaining seasoning. Add remaining diced tomatoes over top as well as a small can of mild diced chilies. Cook on high for about 2 hours or low for 3-4 hours. Serve as directed.
Vegetarian fajitas- Substitute Mexican rice for the chicken and add warmed black beans to the tortilla. Serve with desired toppings.
Grilled fajitas- Season chicken and vegetables, separately, with fajita seasoning, tossing well to combine. Cook vegetables in a cast iron pan right on the grill and cook chicken on the grill, flipping once, until cooked through.
Calories: 424kcal | Carbohydrates: 34g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 519mg | Potassium: 831mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3180IU | Vitamin C: 98.6mg | Calcium: 83mg | Iron: 3.3mg