Easy Sheet Pan Chicken Fajitas are an all time favorite any day of the week. Juicy and tender chicken breast strips, colorful bell peppers, and red onion tossed in a homemade fajita seasoning.
Thee Best One Pan Meal
Fajitas are usually made on the stove top but were making this delicious meal with only one sheet pan. Why? Because we value less mess over here and if there is any way to make a one pan or own bowl meal it will forever be a favorite. To flavor the chicken fajitas a homemade fajita seasoning is used. You can easily purchase a taco seasoning (works great for fajitas as well) but it’s so much better to make it at home with a few common ingredients.
Ingredients
Chicken Breast
Red Onion
Bell Peppers (3 colors)
Seasoning Mix
Olive Oil
Limes
Cilantro
What You’ll Need
Sharp Knife
Cutting Board
Large Sheet Pan
Tongs
How To Make Sheet Pan Chicken Fajitas
Prep: Pre heat oven to 400 degrees F. Prep the Sheet Pan Chicken Fajitas by chopping the red onion, red bell pepper, green bell pepper, and yellow bell pepper and set aside. Cut chicken breast strips in to thin strips.
Season: Combine chili powder, smoked paprika, ground cumin, onion powder, garlic powder, salt and pepepr in a small continainer.
Mix: Place red onion, red bell pepper, green bell pepper, yellow bell pepper, and chicken breast into a large bowl. Drizzle with olive oil and ddd seasoning mix to bowl and use tongs to mix and evenly coat food with seasoning. Transfer to a large sheet pan and lay out in a single layer. May need a second sheet pan if chicken and vegetables do not fit on one sheet pan.
Cook: Cook in oven at 400 degrees F for 18-22 minutes or until chicken reached internal temperature of 165 degree F. Wrap tortillas in foil and place in oven during last 5 minutes while fajitas cook. Remove from sheet pan and tortillas from oven.
Assemble: Arrange fajitas with warm tortillas and drizzle fresh lime juice and cilantro on top and serve.
Tips For The Best Sheet Pan Chicken Fajitas
Frozen or fresh chicken breast: Both will work well for this recipe. If using frozen chicken breast make sure to thaw out completely first and then cut into strips.
Thinner is better: When chopping red onions, bell peppers, and even chicken always cut into thin slices. It does not have to be super thin but a quarter of an inch thick is good for peppers and half of an inch is good for chicken breast. These make for easier chewing while eating and it also cooks quicker in the oven.
Make ahead: chop vegetable the day before and store in zipped bag in fridge until ready yo cook. Sheet pan fajitas are also freezer friendly. Placed chopped fajitas and chicken into a freezer friendly zipped bag (with as much air as possible removed). Store in freezer for up to 6 months. Note that peppers and onion may not be as crispy but will still make a great meal.
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Sheet Pan Chicken Fajitas
Easy Sheet Pan Chicken Fajitas are an all time favorite any day of the week. Juicy and tender chicken breast strips, colorful bell peppers, and red onion tossed in a homemade fajita seasoning.
Ingredients
Seasoning Mix
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and ground pepper to taste
Fajitas
- 2 teaspoon olive oil
- 2 lbs boneless skinless chicken breasts, cut into strips
- 1 red onion sliced thin
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- ⅓ cup chopped fresh cilantro leaves
- 2 tablespoon fresh lime juice
- 6 flour or corn tortillas warmed
Instructions
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Pre-heat oven to 400°F.
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In a small bowl add seasoning mix. Set aside.
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Place red onion, red bell pepper, green bell pepper, yellow bell pepper and chicken breast strips into a large bowl. Drizzle with olive oil and then sprinkle seasoning mix. Use tongs to mix and evenly coat chicken and vegetables. Spread fajita mixture onto the baking pan into an even layer. Use a second sheet pan if needed.
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Roast in the oven 18-20 minutes (tossing halfway through). Wrap the tortillas in foil and place them in the oven for the last 5 minutes of cooking fajitas to warm. Remove tortillas from the oven. Drizzle lime juice and cilantro. Serve immediately with warm tortillas.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.
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