Description
This Sheet Pan Chicken Fajitas recipe features tender chicken breasts and colorful bell peppers and onions, all seasoned with a vibrant blend of spices and cooked together on a single baking sheet for an easy, flavorful, and healthy weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 ½ lbs boneless skinless chicken breasts
- 4 whole sweet bell peppers (mixture of colors, seeded and thinly sliced)
- 2 whole onions (peeled and thinly sliced)
- 1 lime (sliced)
- Tortillas (Fajita-sized)
Seasoning Mixture
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground)
Additional Seasoning and Oil
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper (freshly ground)
Garnishes
- Salsa
- Shredded cheese
- Green onion (freshly chopped) or cilantro for garnish
Instructions
- Prepare Seasoning Mixture: In a small bowl, combine all seasoning mixture ingredients and whisk well to incorporate. Set aside.
- Preheat Oven: Preheat your oven to 425°F, positioning the oven rack on the upper middle level. Lightly grease a large rimmed baking sheet.
- Prepare Chicken: Thoroughly towel-dry the chicken breasts and pound them to an even thickness of ½ inch. Slice into ½-inch wide strips, ensuring no excess moisture remains. Toss the chicken strips with the seasoning mixture until well coated.
- Arrange Vegetables and Chicken: Spread the sliced bell peppers and onions evenly on the prepared baking sheet. Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Place the chicken strips evenly on top, avoiding overlapping. Drizzle olive oil evenly over the chicken and vegetables to coat.
- Bake: Bake uncovered for 10 minutes. Remove from the oven, gently toss the contents to redistribute and coat evenly, then return to the oven for another 10 minutes or until the chicken is fully cooked and juices run clear.
- Serve: Drizzle lime juice over the fajitas. Serve immediately with tortillas, salsa, shredded cheese, and garnishes like chopped green onions or cilantro as desired.
Notes
- Make sure to dry the chicken well before cooking to ensure proper seasoning adherence and better texture.
- You can use a variety of colored bell peppers to make the dish more visually appealing.
- For extra spice, add more chili powder or serve with spicy salsa.
- Chicken can be substituted with thinly sliced steak or shrimp for variation.
- Leftover fajita mixture can be refrigerated and reheated for up to 2 days.
- This recipe is great for meal prepping and freezing individual portions.
Nutrition
- Serving Size: 1 serving
- Calories: 313 kcal
- Sugar: 0.4 g
- Sodium: 1391 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.02 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 121 mg
