Go Back
- 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 green bell pepper, sliced into thin strips - 1 large red onion, sliced into thin wedges - 4-6 small flour or corn tortillas The main ingredients for sheet pan chicken fajitas make this dish bright and colorful. The chicken gives protein, while the bell peppers add sweetness and crunch. The onion adds a sharp flavor that balances well with the spices. - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper The seasoning ingredients are key to great flavor. Olive oil helps the spices stick and adds richness. Chili powder brings heat, while cumin and smoked paprika add depth. Salt and pepper enhance all the other flavors. - Fresh cilantro - Sliced avocado - Lime wedges - Sour cream - Shredded cheese Optional toppings let you customize your fajitas. Fresh cilantro adds a burst of freshness. Sliced avocado gives creamy texture. Lime juice brightens the dish. Sour cream and shredded cheese add richness and flavor with every bite. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high temperature helps the chicken and veggies cook evenly. An even cook means better flavor and texture. Next, slice your chicken and veggies. Use a sharp knife for clean cuts. I prefer to cut the chicken into thin strips for quick cooking. For the peppers and onion, aim for thin strips and wedges. This helps them cook at the same rate. A cutting board is a must for safety and stability. In a small bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. This mix brings great flavor to your dish. Pour this seasoning over the chicken and veggies in a large bowl. Use your hands or a spatula to mix everything well. Make sure every piece is coated in those tasty spices. Line a sheet pan with parchment paper. This makes cleaning up a breeze. Spread out the chicken and veggie mix in a single layer. Avoid overcrowding them. This allows everything to roast properly and get that nice char. Place the pan in your preheated oven. Bake for 20-25 minutes. Stir halfway through for even cooking. You want the chicken to reach 165°F (74°C) for safety. The veggies should be tender and slightly caramelized. While your fajitas bake, warm the tortillas. You can use a dry skillet over medium heat. Heat them for about 30 seconds on each side. Alternatively, wrap them in aluminum foil and place them in the oven for the last 5 minutes of cooking. This keeps them soft and ready to fill. To make your fajitas burst with flavor, try marinating the chicken. Mix olive oil, chili powder, cumin, and paprika in a bowl. Let the chicken sit in this mix for at least 30 minutes. This adds depth and richness to each bite. If you want more spice, add more chili powder or a pinch of cayenne. Start small, so you can control the heat. Use a meat thermometer to check chicken. The safe internal temperature is 165°F (74°C). This ensures juicy chicken without dryness. To avoid overcooking, stir the pan halfway through. This helps the chicken cook evenly with the veggies. Using parchment paper makes cleanup a breeze. It prevents sticking and holds in flavors. Just line your pan before adding the chicken and veggies. For even easier prep, cut the veggies ahead of time. Store them in the fridge until you're ready to cook. This saves time and makes cooking fun! Pro Tips Marinate for More Flavor: If time allows, marinate the chicken in the seasoning mixture for at least 30 minutes or overnight. This will enhance the depth of flavor in your fajitas. Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible. Fresh produce adds brightness and flavor to your dish, making it even more enjoyable. Customize Your Veggies: Feel free to swap in other vegetables like zucchini, mushrooms, or corn for a different twist. This allows you to use what you have on hand or experiment with flavors. Keep It Warm: To keep your tortillas warm while preparing the fajitas, wrap them in a clean kitchen towel and place them in a basket. This will ensure they stay soft and pliable for wrapping. {{image_4}} You can switch the chicken for beef or shrimp. Both options add a new taste. For beef, use flank steak, sliced thinly. For shrimp, choose medium to large shrimp, peeled and deveined. Both proteins cook well on the sheet pan. If you want a vegetarian dish, use hearty vegetables like mushrooms or zucchini. You can even add chickpeas for protein. Changing spices can alter the whole dish. Try adding cayenne for heat or oregano for a fresh taste. You can also mix in fruits like pineapple or mango for sweetness. These fruits add a nice contrast to the spices. Just chop them small and mix them with the chicken and veggies for roasting. You can choose flour or corn tortillas. Flour tortillas are soft and chewy, while corn tortillas are more robust and have a slight crunch. If you want low-carb options, try lettuce wraps or almond flour tortillas. Both choices keep the meal light and fresh while still being filling. Store leftover chicken fajitas in the fridge. Use airtight containers to keep them fresh. Make sure to cool the fajitas before sealing. They will stay good for about 3-4 days. For freezing, place cooled fajitas in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. To reheat, thaw overnight in the fridge. Then, warm them in the oven or microwave until heated through. Chicken fajitas are best when fresh, but they can last. In the fridge, they stay good for about 3-4 days. When frozen, they can last up to 2-3 months. Signs of spoilage include a bad smell or change in color. If you see these, it's best to toss them out. You can add heat with a few simple changes. Try using: - 1 teaspoon cayenne pepper - 1-2 jalapeños, sliced - Hot sauce to taste These additions boost the spice level. Adjust to your taste! Yes, you can make this dish ahead of time. Here are some tips: - Slice the chicken and veggies the night before. - Store them in an airtight container in the fridge. - Mix the spices and keep them separate until cooking. This makes assembly quick and easy! Many sides complement fajitas perfectly. Consider these: - Mexican rice - Refried beans - Guacamole - A fresh salad These sides enhance your meal and add variety. Definitely! Here are some alternatives: - Grilling: Marinate and grill the chicken and veggies for a smoky flavor. - Stovetop: Sauté everything in a skillet over medium-high heat until cooked through. Both methods offer great taste and texture! You can create delicious sheet pan chicken fajitas using simple ingredients like chicken, veggies, and tortillas. I covered everything from preparation to cooking tips. Remember, adjusting spices and toppings can elevate your dish. Store leftovers properly to maintain freshness. Don't hesitate to experiment with different proteins and flavors. Enjoy making these easy, tasty fajitas that everyone will love!

Sizzling Sheet Pan Chicken Fajitas

A flavorful and easy-to-make dish featuring chicken and colorful bell peppers, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 to 6 small flour or corn tortillas
  • Optional toppings: fresh cilantro, sliced avocado, lime wedges, sour cream, shredded cheese

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures that your fajitas will cook evenly and achieve a deliciously charred flavor.
  • Prepare the Vegetables and Chicken: In a spacious mixing bowl, add the sliced chicken, red bell pepper, yellow bell pepper, green bell pepper, and red onion.
  • Mix the Seasoning: In a small bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined. This spice blend will infuse your dish with robust flavors.
  • Combine: Pour the seasoning mixture over the bowl of chicken and vegetables. Using your hands or a spatula, toss everything thoroughly until the chicken and veggies are evenly coated with the spices.
  • Arrange on Sheet Pan: Line a sheet pan with parchment paper for easy cleanup. Spread the chicken and vegetable mixture in a single layer on the prepared pan, making sure they are not overcrowded.
  • Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. The chicken should be fully cooked (reaching an internal temperature of 165°F or 74°C) and the vegetables tender. Stir halfway through cooking to ensure even roasting.
  • Warm the Tortillas: While the chicken and veggies are baking, warm your tortillas. You can do this by placing them in a dry skillet over medium heat for approximately 30 seconds on each side or by wrapping them in aluminum foil and placing them in the oven during the last 5 minutes of cooking.
  • Finalize: Once the baking time is complete, carefully remove the sheet pan from the oven and set it aside.
  • Serving Suggestions: Serve the sizzling chicken and veggies directly from the sheet pan, inviting guests to create their own fajitas by loading warm tortillas with the mixture. Encourage them to top their fajitas with fresh cilantro, slices of avocado, a squeeze of lime, dollops of sour cream, and a sprinkle of shredded cheese to enhance flavor and presentation.

Notes

Serve with optional toppings for added flavor.
Keyword chicken, easy dinner, fajitas, sheet pan