Description
This Sheet Pan Chicken Fajitas recipe offers a quick, flavorful, and easy-to-make dinner that features juicy, seasoned chicken breasts and vibrant bell peppers and onions all cooked together on a single pan. Perfect for busy weeknights, this dish is baked to perfection, delivering tender chicken with perfectly roasted vegetables, ready to be served with classic fajita accompaniments like tortillas, lime wedges, sour cream, and guacamole.
Ingredients
Scale
Spice Mix
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 tablespoons olive oil
For Serving (Optional)
- Tortillas
- Lime wedges
- Sour cream
- Guacamole
Instructions
- Preheat the oven. Preheat your oven to 450°F (232°C) and position the oven rack in the top third of the oven for optimal cooking and browning.
- Prepare the baking sheet. Line a baking sheet with aluminum foil. Using a baker’s half sheet pan is recommended, but a full sheet pan can be used for more space to spread out the ingredients for better browning.
- Make the spice mix. In a small bowl, combine the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well to evenly mix the spices.
- Coat the chicken and vegetables. Arrange the chicken breasts and sliced vegetables (red bell pepper, green bell pepper, and onion) on the prepared baking sheet. Drizzle with olive oil and toss to coat everything thoroughly. Then sprinkle the prepared spice mixture evenly over the chicken and vegetables. Use your hands to rub the spices into both sides of the chicken breasts and all over the veggies, ensuring even seasoning.
- Bake until cooked. Place the baking sheet in the preheated oven and bake uncovered for 20 to 25 minutes. Bake for 25 minutes if the chicken pieces are larger, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Rest and serve. Remove the chicken and veggies from the oven and let the chicken rest for 5 minutes to retain juices. Then slice the chicken into strips and serve with your choice of tortillas, lime wedges, sour cream, guacamole, or other favorite fajita toppings.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Using a half-sheet baking pan allows for more even cooking and better caramelization of veggies.
- Feel free to customize the fajita seasoning with additional spices like cayenne pepper for heat.
- Leftovers can be stored refrigerated for up to 3 days and reheated in a pan or microwave.
- For a gluten-free meal, use corn tortillas and verify that all seasonings are gluten-free.
