Sizzling Sheet Pan Chicken Fajitas
Enjoy the vibrant flavors of fajitas without the mess! This recipe combines juicy chicken and tender-crisp veggies on a single sheet pan, ready in just 30 minutes. It's an easy and unbelievably delicious weeknight dinner.
Equipment
- Large baking sheet
- Parchment paper
- Cutting board
- Knife
- Large bowl
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Tongs
- Serving platter
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large orange bell pepper, sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 flour or corn tortillas, warmed
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 cup shredded cheese
- ¼ cup chopped cilantro
- 2 lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Slice chicken breasts into 1/4-inch thick strips.
- Slice bell peppers and red onion into similar-sized strips.
- In a small bowl, whisk together chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
- In a large bowl, toss chicken and sliced vegetables with olive oil until well coated.
- Sprinkle fajita seasoning mixture over the chicken and vegetables. Toss until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding; use two sheets if necessary.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Chicken should reach an internal temperature of 165°F (74°C).
- Warm tortillas according to package directions.
- Serve the sizzling sheet pan chicken fajitas immediately with your favorite toppings.
Notes
Don't overcrowd the pan; this leads to steaming. High heat is key for a nice char. Adjust cayenne pepper to control the heat. Marinate the chicken and vegetables in the fajita seasoning for at least 30 minutes for more flavor. Broil for the last few minutes for extra char, watching carefully. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave.