Easy Sheet Pan Chicken Fajitas

Easy Sheet Pan Chicken Fajitas


Sheet Pan Chicken Fajitas

Two sheet pan chicken fajita tacos with peppers, cheese, sour cream, and cilantro on a plate, with lime and half an avocado nearby.

In this easy Sheet Pan Chicken Fajitas recipe, the bell peppers and onions are roasted to caramelized perfection! Layer the tender seasoned chicken and veggies onto tortillas with your favorite toppings for an easy weeknight meal.

Two sheet pan chicken fajita tacos with peppers, cheese, sour cream, and cilantro on a plate, with lime and half an avocado nearby.

A restaurant favorite in convenient sheet pan dinner form!

cookbook author erin clarke of well plated

Now, don’t get me wrong, I do love traditional chicken fajitas. But they’re a totally different experience than these sheet pan chicken fajitas.

Traditional fajitas are cooked at high heat and seared in the pan. But the sheet pan version is roasted. You don’t get the sear, but you do get more tender veggies with browned edges and some nice caramelization.

So basically, what I’m saying is: there’s room in your recipe box for both! (And for these Grilled Chicken Fajitas too.)

  • This recipe clocks in at 30 minutes, with just 10 minutes of prep time. And the rest is hands-off cooking in the oven!
  • Fajitas are family-friendly because everyone can assemble them however they like. Cheese and more cheese for the kids, a generous dollop of Guacamole for you!
  • The thing I love most about this sheet pan chicken fajitas recipe, though, is its versatility. Stuff the veggies and chicken into burritos, use it in a Burrito Bowl, or add it to quesadillas with lots of melty cheese. (The same goes for Shrimp Fajitas and this Steak Fajita Recipe!)
Sheet pan chicken fajitas with sliced seasoned chicken, sautéed peppers and onions, lime wedges, and corn tortillas wrapped in foil.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Chicken. Use boneless, skinless chicken breasts to keep it easy.
  • Vegetables. We’re going traditional here with bell peppers (any colors that strike your fancy) and red onion. 
  • Limes. The bright hit of acidity that makes the flavor of fajitas pop.
  • Seasonings. Chili powder, garlic powder, ground cumin, kosher salt, onion powder, and cayenne pepper if you’d like.
  • For Serving. Tortillas, sour cream or plain Greek yogurt, Cilantro Lime Crema, shredded cheese, diced avocado or guacamole, and fresh cilantro.

How to Make Sheet Pan Chicken Fajitas

Prep the Chicken. While the oven preheats to 425ºF, pound the chicken to 1/2- to 3/4-inch thick. I like to cover the chicken with plastic wrap before pounding to keep chicken bits and juices from flying all over the countertop.

Season. Add the chicken and veggies to a sheet pan and squeeze lime juice over everything. Drizzle with oil, then combine the seasonings in a small bowl and sprinkle over the chicken and veggies. Toss to coat.

Bake. If the pan is crowded, move some of the vegetables to another sheet pan. This will keep the veggies from steaming. Place the pan(s) in the oven and roast for 15 to 25 minutes, tossing the veggies halfway through.

Warm the Tortillas. Wrap the tortillas in foil and pop them in the oven during the last 5 minutes of baking time.

Serve. Let the chicken rest, then slice and assemble with tortillas and toppings. ENJOY! 

Sheet pan chicken fajitas with red and yellow bell peppers, onions, lime wedges, and cilantro on a tray.

What to Serve with Sheet Pan Chicken Fajitas

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Two sheet pan chicken fajita tacos with peppers, cheese, sour cream, and cilantro on a plate, with lime and half an avocado nearby.

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Sheet Pan Chicken Fajitas

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With roasted onions and peppers and tender chicken, easy sheet pan chicken fajitas are a family-friendly weeknight meal done in 30 minutes!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 114kcal

Ingredients

  • 2 small/medium boneless, skinless chicken breasts lightly pounded into an even thickness (about 1 1/4 pounds)
  • 2 large bell peppers red, yellow, green, or orange, seeded and sliced into ½-inch strips
  • 1 red onion halved and sliced into ½-inch strips
  • 2 small limes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon onion powder
  • ⅛ to ¼ teaspoon cayenne pepper optional

For Serving

  • Flour or corn tortillas
  • Sour cream or plain Greek yogurt
  • Shredded cheese
  • Diced avocado or guacamole
  • Fresh cilantro

Instructions

  • Preheat your oven to 425°F. Lay the chicken breasts on a large work surface and cover with plastic wrap or parchment to keep things tidy if you like. With a mallet (or your fist) gently pound the breasts into an even thickness so they're around ½- to ¾-inch thick.
    Two raw chicken breasts on a wooden board covered with parchment paper, meat mallet placed to the right.
  • Lay the sliced bell peppers and red onion on one side of the baking sheet and the pounded chicken breasts on the other.
    Raw chicken breasts and sliced red onion, red bell pepper, and yellow bell pepper on a baking sheet.
  • Juice one of the limes over the chicken and the other lime over the vegetables.
  • Drizzle the vegetables with 1 tablespoon of the olive oil and the chicken with the other.
    Two raw chicken breasts and sliced red onions and bell peppers on a baking sheet, drizzled with olive oil.
  • In a small bowl, stir together the chili powder, garlic powder, cumin, salt, onion powder, and cayenne (if using). Sprinkle evenly over the chicken and veggies. Toss until everything is evenly coated, rubbing the chicken on both sides with oil and spices.
    A bowl containing four different spices and seasonings for chicken fajitas on a light, textured surface.
  • If the pan is very crowded (which, unless you are using an oversize pan, it probably will be), move about two-thirds of the vegetables over to a second sheet pan. Spread the vegetables into an even layer and ensure the chicken breasts aren’t touching.
  • Roast the chicken and vegetables for 15 to 25 minutes, until chicken is cooked through and registers 165°F on an instant read thermometer (the timing will vary based on how thin you’ve pounded the chicken). With tongs, toss the vegetables once halfway through.
    Sheet pan chicken fajitas with two seasoned chicken breasts, sliced red and yellow bell peppers, and red onion, all roasted.
  • During the last 5 minutes of baking, wrap the tortillas in foil and pop them into the oven with the chicken to warm.
  • Let the chicken rest a few minutes, then cut into thin slices. Serve the filling inside the tortillas with fresh cilantro and any desired toppings.
    Sheet pan chicken fajitas with sliced cooked chicken, sautéed bell peppers, lime wedges, cilantro, and corn tortillas wrapped in foil.

Video

Notes

  • TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
  • TO REHEAT: Warm the fajitas in a skillet coated with nonstick spray over medium-low heat, or heat in the microwave until warmed through.
  • TO FREEZE: Freeze sheet pan chicken fajitas in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1 of 4 | Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 913mg | Potassium: 309mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3204IU | Vitamin C: 112mg | Calcium: 32mg | Iron: 1mg



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