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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are an easy, tasty dinner featuring seasoned chicken and vegetables, roasted together and served in warm tortillas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 5 servings
Calories 424 kcal

Equipment

  • Sheet Pan

Ingredients
  

Chicken and Vegetables

  • 1.5 pounds boneless skinless chicken breasts sliced into ½-inch thick strips
  • 3 pieces bell peppers green, yellow, and red, cored and sliced into strips
  • 1 piece yellow onion thinly sliced
  • 2 cloves garlic minced
  • 3 Tablespoons oil vegetable or canola oil
  • 1 piece lime
  • 0.25 cup fresh cilantro chopped
  • 8-10 pieces small flour tortillas
  • desired fajita toppings Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning

  • 1 Tablespoon chili powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons cumin
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper optional
  • salt to taste
  • freshly ground black pepper to taste

Instructions
 

Preparation

  • 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.

Notes

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: Slice all of the veggies and cut the chicken and store them separately in the refrigerator until ready to bake. Make the seasoning up to several days in advance and store it in a jar at room temperature. Freezer Meal Instructions: For best results, buy raw chicken and vegetables and season them well with fajita seasoning. Then place the vegetables and chicken (raw) in freezer-safe ziplock bags in the freezer for 2-3 months. Thaw overnight in the refrigerator, arrange on the sheet pan and bake as instructed. Vegetarian fajitas: Omit chicken and instead use a can of drained black beans, diced sweet potato, sliced mushrooms, and/or cooked Mexican rice.

Nutrition

Serving: 1servingCalories: 424kcalCarbohydrates: 34gProtein: 34gFat: 16gSaturated Fat: 2gCholesterol: 87mgSodium: 519mgPotassium: 831mgFiber: 4gSugar: 6gVitamin A: 3180IUVitamin C: 98.6mgCalcium: 83mgIron: 3.3mg
Keyword Chicken, dinner, Easy Recipe, fajitas, one-pan meal, Sheet Pan Chicken Fajitas
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