Sheet Pan Chicken Fajitas

Looking for a quick, healthy dinner that’s packed with bold flavors? These Sheet Pan Chicken Fajitas are the perfect solution! With tender chicken breast, vibrant bell peppers, and sweet red onion, all seasoned with a blend of chili powder, cumin, and paprika, this one-pan meal is not only easy to make but also bursting with delicious taste.

Perfect for busy weeknights or meal prep, these fajitas are served with warm flour tortillas, fresh cilantro, sliced avocado, and a squeeze of lime for the ultimate finishing touch. You’ll love the quick prep, minimal cleanup, and customizable options in this recipe.

Ingredients

For the Fajitas:

• 1 ½ pounds boneless, skinless chicken breasts, sliced into thick strips
• 3 bell peppers, sliced into strips
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons olive oil

For the Seasoning:

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon coriander
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For Serving:

• Flour tortillas
• Lime wedges
• Fresh cilantro, chopped
• Avocado, sliced

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sliced chicken, bell peppers, red onion, and minced garlic on the baking sheet. Drizzle with olive oil.
3. In a small bowl, combine the chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over the chicken and vegetables.
4. Toss everything together using tongs or your hands to coat the chicken and vegetables evenly with the seasoning. Spread the mixture into an even layer.
5. Bake in the preheated oven for 15-20 minutes, tossing halfway through, until the chicken is fully cooked and the vegetables are tender. In the last 5 minutes of cooking, wrap a stack of flour tortillas in foil and place them on the baking sheet with the fajita mixture to warm.
6. Once done, serve the fajitas with the warmed tortillas, lime wedges, fresh cilantro, and sliced avocado for a complete meal.

Why You’ll Love This Recipe

• Quick and Easy: With minimal prep and just one sheet pan, these chicken fajitas come together in 30 minutes or less.
• Flavor-Packed: The combination of chili powder, cumin, and paprika gives this dish a bold, zesty flavor that will have everyone coming back for more.
• Customizable: This recipe is incredibly flexible, allowing you to add more vegetables or adjust the seasoning to your liking.
• One-Pan Wonder: Easy cleanup with everything cooking on a single baking sheet.

Tips

• Even Cooking: Slice the chicken and vegetables into uniform pieces to ensure even cooking.
• Don’t Overcrowd: If your baking sheet is too crowded, the fajitas will steam rather than roast. Use two sheets if necessary.
• Add More Heat: If you like a spicier kick, increase the chili powder or add a dash of cayenne pepper.

Variations and Substitutions

• Vegetarian Option: Swap the chicken for sliced portobello mushrooms or extra bell peppers for a vegetarian fajita bowl.
• Protein Swap: Try this recipe with shrimp, steak, or tofu for a different protein option.
• Gluten-Free: Use corn tortillas instead of flour tortillas to make this meal gluten-free.
• Extra Veggies: Add other vegetables like zucchini, squash, or mushrooms to the mix for more variety and nutrition.

FAQs

Can I use frozen chicken? It’s best to use fresh chicken for this recipe, but if you use frozen chicken, make sure to fully thaw it before slicing and cooking.

Can I prep this ahead of time? Yes, you can marinate the chicken and vegetables with the seasoning and olive oil a few hours ahead of time. Just bake it when you’re ready to eat.

Can I freeze leftovers? Yes, store any leftover fajitas in an airtight container for up to 3 days in the fridge. You can also freeze the cooked chicken and vegetables for up to 3 months.

Serving and Suggestions

• Serve these fajitas with a side of rice or beans for a heartier meal.
• Pair with your favorite salsa, sour cream, or guacamole for added flavor.
• Make it a fajita bowl by serving the mixture over a bed of rice or quinoa for a healthier twist.

Enjoy these sheet pan chicken fajitas as a quick, flavorful meal that’s perfect for busy weeknights or casual gatherings!

Sheet Pan Chicken Fajitas

Recipe by 50Krecipes

Ingredients

• For the Fajitas:

• 1 ½ pounds boneless, skinless chicken breasts, sliced into thick strips

• 3 bell peppers, sliced into strips

• 1 red onion, thinly sliced

• 2 garlic cloves, minced

• 3 tablespoons olive oil

• For the Seasoning:

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• ½ teaspoon coriander

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• For Serving:

• Flour tortillas

• Lime wedges

• Fresh cilantro, chopped

• Avocado, sliced

Directions

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Place the sliced chicken, bell peppers, red onion, and minced garlic on the baking sheet. Drizzle with olive oil.
• In a small bowl, combine the chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over the chicken and vegetables.
• Toss everything together using tongs or your hands to coat the chicken and vegetables evenly with the seasoning. Spread the mixture into an even layer.
• Bake in the preheated oven for 15-20 minutes, tossing halfway through, until the chicken is fully cooked and the vegetables are tender. In the last 5 minutes of cooking, wrap a stack of flour tortillas in foil and place them on the baking sheet with the fajita mixture to warm.
• Once done, serve the fajitas with the warmed tortillas, lime wedges, fresh cilantro, and sliced avocado for a complete meal.