Description
This Sheet Pan Chicken Fajitas recipe offers a flavorful, easy-to-make weeknight dinner featuring tender chicken breasts and colorful bell peppers baked together with a zesty blend of spices. Ready in under 40 minutes, it’s a convenient one-pan meal perfect for serving with warm tortillas and fresh toppings like cilantro, avocado, and sour cream.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, seeds removed and thinly sliced
- 1 green bell pepper, seeds removed and thinly sliced
- 1 orange bell pepper, seeds removed and thinly sliced
- 1/2 red onion, thinly sliced
Spice Mix and Seasoning
- 1/4 cup olive oil
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ancho chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili pepper flakes
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground Mexican oregano
Finishing Touches and Serving
- 1 tablespoon lime juice (about 1/2 lime)
- Tortillas, for serving
- Fresh cilantro, for serving
- Sour cream, for serving
- Avocado, sliced, for serving
Instructions
- Preheat the oven and prepare spice mix: Preheat your oven to 400°F (200°C). In a small bowl, combine all the spices including the coarse salt: cumin, ancho chili powder, black pepper, chili flakes, cayenne pepper, garlic powder, and Mexican oregano. Mix well to create a uniform spice blend.
- Toss chicken and vegetables with oil and spices: Place the thinly sliced chicken breast, red, green, and orange bell peppers, and red onion on a large sheet pan. Drizzle with olive oil, then sprinkle the prepared spice mix over everything. Toss thoroughly to evenly coat the chicken and veggies in oil and spices, then spread into an even layer on the sheet pan.
- Bake until cooked: Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked through to an internal temperature of 165°F (74°C). Drain any excess liquid from the pan before proceeding.
- Add lime juice and serve: Once cooked, drizzle fresh lime juice over the chicken and vegetables. Serve hot inside warm tortillas, garnished with fresh cilantro, slices of avocado, and a dollop of sour cream for a delicious, colorful fajita experience.
Notes
- If you prefer spicier fajitas, increase the cayenne pepper or add more chili flakes to taste.
- Chicken thighs can be used instead of chicken breast for a juicier result; adjust cooking time accordingly.
- For a gluten-free option, serve with corn tortillas instead of flour tortillas.
- To save time, you can slice the vegetables and chicken the night before and store them covered in the refrigerator.
- Use fresh lime juice for the best flavor impact instead of bottled lime juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe without tortillas)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: Sheet Pan Chicken Fajitas, chicken fajitas, easy fajitas, baked fajitas, Mexican dinner, one pan meals, quick chicken recipes, healthy fajitas
