Description
Sheet Pan Chicken Fajitas are an easy, flavorful, and mess-free weeknight dinner option featuring juicy chicken breast strips baked with colorful bell peppers and onions, seasoned with a vibrant blend of spices and finished with a squeeze of fresh lime juice. Serve with tortillas, salsa, shredded cheese, and fresh green onions or cilantro for a delicious Tex-Mex meal.
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)
Seasoning and Others
- 4 tablespoons olive oil
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons kosher salt (divided)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¼ teaspoon black pepper (freshly ground, divided)
- 1 teaspoon black pepper (freshly ground)
- 1 lime (sliced)
- Tortillas (Fajita-sized, for serving)
- Salsa (for serving)
- Shredded cheese (for serving)
- Green onion (freshly chopped) or cilantro (for garnish)
Instructions
- Prepare Seasoning Mixture: In a small bowl, combine ground cumin, garlic powder, oregano, 2 teaspoons kosher salt, chili powder, paprika, coriander, and ¼ teaspoon black pepper. Whisk well to incorporate all spices evenly and set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 425 degrees Fahrenheit and position the rack in the upper middle. Lightly grease a large rimmed baking sheet to prevent sticking.
- Prepare Chicken: Pat chicken breasts dry thoroughly with paper towels, then pound them to an even thickness of about ½ inch. Slice the chicken into ½ inch wide strips, ensuring they are free of excess moisture. Toss the chicken strips with the seasoning mixture until evenly coated.
- Prepare Vegetables and Arrange: Spread the sliced bell peppers and onions in an even layer on the greased baking sheet. Sprinkle the vegetables evenly with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Arrange the seasoned chicken strips evenly on top of the vegetables without overlapping.
- Drizzle Oil and Bake: Drizzle 4 tablespoons of olive oil evenly over the chicken and vegetables to coat thoroughly. Place the baking sheet uncovered in the oven and bake for 10 minutes.
- Toss and Continue Baking: Remove the pan from the oven, give the chicken and vegetables a quick toss to redistribute and re-coat with oil and juices. Return the pan to the oven and bake for another 10 minutes or until the chicken is fully cooked through.
- Finish and Serve: Once cooked, drizzle lime juice over the fajitas. Serve immediately with fajita-sized tortillas, salsa, shredded cheese, and garnish with freshly chopped green onions or cilantro as desired.
Notes
- For even cooking, make sure to pound the chicken breasts to a uniform thickness to prevent uneven cooking.
- You can customize the seasoning blend to make the fajitas more or less spicy according to taste.
- Using a rimmed baking sheet helps contain any juices and makes cleanup easier.
- Serve with warm tortillas and your favorite fajita toppings for a complete meal.
- These fajitas are great for meal prep and can be refrigerated for up to 3 days.
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
