Description
This Sheet Pan Chicken Fajitas recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken breast pieces and a colorful medley of bell peppers and onions are tossed in a bold blend of spices, then roasted on a single pan for easy cleanup. Serve with warm flour tortillas and your favorite toppings for a delicious and vibrant Tex-Mex dinner.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
Spices & Oil
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to perfectly cook the chicken and vegetables.
- Arrange Ingredients: On a large baking sheet, place the cut chicken breast tenders, sliced red onion, and the three bell peppers in a single layer for even roasting.
- Add Oil and Seasoning: Drizzle the olive oil over the chicken and vegetables, then sprinkle chili powder, cumin, garlic powder, paprika, oregano, onion powder, kosher salt, and freshly cracked black pepper evenly over everything. Toss the mixture on the pan to coat all pieces thoroughly.
- Bake First Stage: Place the baking sheet in the oven and bake for 10 minutes, allowing the chicken and vegetables to start cooking through and absorb flavors.
- Stir and Continue Baking: Remove the pan and stir the ingredients to redistribute and ensure even cooking, then return it to the oven to bake for an additional 5 minutes.
- Broil for Crispiness: Turn the oven to broil on high, then broil the fajitas for 2 to 3 minutes, keeping a close eye to get a nice crispy edge and a bit of char without burning.
- Serve: Remove from the oven and serve immediately on warm flour tortillas with your favorite fajita toppings such as sour cream, guacamole, salsa, or shredded cheese for a complete meal.
- Enjoy and Review: If you loved this recipe, be sure to leave a 5-star rating and review to share your experience!
Notes
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- You can customize the peppers with any colors you prefer or have on hand.
- Adjust the spice level by adding cayenne pepper for extra heat or reducing chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave and add fresh toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking and Broiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe without tortillas)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Sheet Pan Chicken Fajitas, Chicken Fajitas, Easy Fajitas, Weeknight Dinner, One Pan Meal, Tex-Mex, Healthy Dinner
