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Sheet Pan Chicken Fajitas Recipe

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This Sheet Pan Chicken Fajitas recipe is a quick and easy way to enjoy flavorful, juicy chicken strips and colorful bell peppers roasted together on a single baking sheet. Marinated with fajita seasoning, garlic, and fresh lime juice, this dish is perfect for a weeknight dinner or casual gathering. Simply bake until the chicken is cooked through and serve with warm tortillas and your favorite toppings for a delicious Tex-Mex meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Ingredients

Fajita Mix

  • 3 tablespoons olive oil
  • 1 (1.5oz) package fajita seasoning (or use homemade recipe in notes below)
  • 1 ½ pounds chicken breast, cut into ½-inch strips
  • 4 large bell peppers, sliced (any color, or a mix of green, red, orange, and yellow)
  • 2 small onions, cut into thin wedges (red, yellow, or a mix)
  • 2 cloves garlic, finely minced

Finishing and Serving

  • 2 tablespoons fresh lime juice (or to taste)
  • 2 tablespoons chopped fresh cilantro (or to taste)
  • Flour tortillas, for serving
  • Favorite toppings, such as avocado slices, sour cream, salsa, and extra lime wedges

Instructions

  1. Season: Add the olive oil, fajita seasoning, chicken strips, sliced bell peppers, sliced onions, and minced garlic to a very large zip-top plastic bag. Seal the bag and shake well to evenly coat all ingredients with the seasoning and oil. Transfer the bag to the refrigerator and let the mixture marinate for 30 minutes to allow the flavors to meld.
  2. Bake: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup, then spread the marinated chicken and vegetable mixture in a single layer on the pan. Bake in the preheated oven for 15 to 20 minutes, until the chicken is fully cooked and the vegetables are tender. Stir the mixture once halfway through baking to ensure even cooking. For an extra char and smoky flavor, optionally place the pan under the broiler for 2 to 3 minutes after baking.
  3. Finish: Remove the baking sheet from the oven and transfer the chicken and vegetables to a serving bowl. Toss with fresh lime juice and chopped cilantro for brightness and freshness. Warm the flour tortillas, then serve the fajita mixture on the tortillas topped with your favorite accompaniments such as avocado, sour cream, salsa, and additional lime wedges.

Notes

  • You can substitute homemade fajita seasoning for the store-bought packet. A typical homemade mix includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
  • To make this gluten free, use corn tortillas instead of flour tortillas.
  • For more vegetables, consider adding sliced mushrooms or zucchini along with the peppers and onions.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated on a baking sheet or in a skillet.

Find it online: https://cheftinaskitchen.com/sheet-pan-chicken-fajitas-recipe/