Description
Sheet Pan Chicken Fajitas
Ingredients
1 lb chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, green), sliced
1 medium onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp oregano
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional: Tortillas, sour cream, guacamole, or salsa for serving
Directions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Season the Chicken and Veggies: In a large bowl, combine the chicken strips, bell peppers, and onion. Drizzle with olive oil, then sprinkle with chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Toss until everything is evenly coated.
Spread on the Sheet Pan: Arrange the chicken and vegetables in a single layer on the sheet pan.
Bake: Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the veggies are tender.
Add Lime and Garnish: Remove from the oven, squeeze fresh lime juice over the fajitas, and garnish with chopped cilantro.
Serve: Serve hot with tortillas and your favorite toppings like sour cream, guacamole, or salsa.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~300 kcal per serving (without tortillas)
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are partially frozen for 15 minutes; this makes slicing into thin, even strips much easier. When slicing your bell peppers and onion, aim for uniform thickness to ensure even cooking. In a small bowl, whisk together all the dry spices (chili powder through oregano) before adding them to the large bowl with the chicken and veggies. This prevents clumping and ensures every piece gets seasoned. When spreading the mixture on the pan, give the chicken strips a little space between each other to allow hot air to circulate, promoting a better roast instead of steaming.
Serving Suggestions
While warm tortillas are classic, these fajitas are incredibly versatile. For a low-carb option, serve over a bed of crisp romaine lettuce as a hearty salad or atop cauliflower rice. They also make an excellent filling for quesadillas or a protein-packed addition to a breakfast scramble the next day. Don’t forget the sides: a quick-pickled red onion, crumbled cotija cheese, or a dollop of creamy chipotle sauce can elevate the meal.
How-to Summary
Slice chicken and veggies, toss with oil and spices, spread on a pan, and roast at 400°F for 20-25 minutes. Finish with lime juice and cilantro, then serve with your preferred toppings.
Frequently Asked Questions
Can I use a different protein? Absolutely. This method works perfectly with thinly sliced flank steak, shrimp (add for the last 8-10 minutes), or even hearty vegetables like portobello mushrooms for a vegetarian version.
How do I prevent the veggies from getting soggy? The key is the single, uncrowded layer. If the pan is too crowded, the vegetables will steam. Use two sheet pans if necessary to ensure everything has space.
Can I prepare this ahead of time? Yes. You can slice the chicken and vegetables, combine them in a bowl or storage bag with the oil and spices, and refrigerate for up to 24 hours. When ready, simply spread on the pan and bake.
What’s the best way to store and reheat leftovers? Store the chicken and veggie mixture separately from tortillas and toppings. Reheat in a skillet over medium heat to restore texture, or in the microwave for 1-2 minutes.
My spices are burning or tasting bitter. This can happen if your spices are old or if the oven rack is too high. Ensure your spices are fresh and place the pan in the center of the oven.
Common Mistakes to Avoid
- Crowding the Pan: This is the top mistake. Overcrowding leads to steamed, limp vegetables and poorly browned chicken.
- Uneven Slicing: Thick chicken pieces and thin pepper slices will cook at different rates, leading to either dry chicken or mushy veggies.
- Skipping the Lime Juice: The fresh acid added after cooking is crucial; it brightens all the flavors and shouldn’t be omitted.
- Not Preheating the Oven: Starting in a hot oven is essential for that initial sear and proper cooking time.
Conclusion
Sheet Pan Chicken Fajitas are the ultimate solution for a flavorful, healthy, and minimal-cleanup weeknight dinner. By mastering a few simple techniques—like uniform slicing and avoiding a crowded pan—you can achieve perfectly roasted chicken and caramelized vegetables every time. This versatile recipe serves as a fantastic foundation for endless customization with your favorite proteins, spices, and toppings. It’s a guaranteed crowd-pleaser that proves easy cooking can also be exceptionally delicious.