Description
These Sheet Pan Fajitas offer a quick and flavorful weeknight meal featuring marinated chicken, bell peppers, and onions, all roasted together on a single sheet pan. This easy recipe is perfect for a healthy, satisfying dinner served with warm tortillas, sour cream, and lime wedges for a zesty finish.
Ingredients
Scale
Marinade and Meat
- 2 tablespoons olive oil
- 1 tablespoon lime juice (from about 1 lime)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper (to taste)
- 1 1/2 pounds boneless, skinless chicken breasts (thinly sliced into strips)
Vegetables
- 2 large bell peppers (any color, seeded and sliced into strips)
- 1 large yellow onion (peeled and sliced into strips)
To Serve
- Fresh cilantro (roughly chopped, for garnish, optional)
- 8 small flour tortillas
- Sour cream (for serving, optional)
- Lime wedges (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the fajita ingredients evenly.
- Prepare the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and freshly ground black pepper until well combined.
- Marinate the Chicken and Vegetables: Place the thinly sliced chicken breasts, bell peppers, and onion strips into a large bowl. Pour the marinade over them and toss thoroughly to coat all pieces evenly with the flavorful mixture.
- Arrange on Sheet Pan: Spread the marinated chicken and vegetables out in a single, even layer on a large sheet pan to ensure proper roasting.
- Roast the Fajitas: Bake in the preheated oven for 17 to 20 minutes, stirring once halfway through the cooking time to ensure even cooking. The chicken should be cooked through and the vegetables tender.
- Broil for Char: After baking, switch the oven to the broiler setting and broil the chicken and vegetables for about 2 minutes to lightly char the edges. Keep a close eye to prevent burning.
- Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped cilantro over the fajitas if desired.
- Warm the Tortillas: Warm tortillas in the microwave for 30 to 40 seconds until pliable and soft.
- Serve: Spoon the chicken and vegetable mixture onto each warm tortilla. Add a dollop of sour cream if you like, and serve immediately with lime wedges for extra zest.
Notes
- For a gluten-free option, substitute the flour tortillas with corn tortillas.
- You can customize this recipe by adding sliced jalapeños for extra heat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Using a rimmed sheet pan helps contain any juices and makes cleanup easier.
- If you prefer, you can use chicken thighs instead of breasts for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan fajitas, chicken fajitas, baked fajitas, easy dinner, Mexican chicken recipe, one pan meal, healthy fajitas
