Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 8
Tender and juicy sheet pan chicken fajitas tossed with peppers and onions. It’s a no-fuss dish that you can easily throw together in under thirty minutes. And leftovers are awesome for a filling lunch the next day!
Ingredients
Spice Mixture:
1 tsp coriander
1 tsp paprika
3 tsp chili powder
1 ½ tsp ground cumin
salt and pepper (to taste)
dash of red chili pepper (optional)
Fajitas:
3 tbsp olive oil
2 cloves garlic (minced)
1 ½ lbs boneless, skinless chicken breast (sliced into thin strips (or use thighs)
1 green pepper (cut into strips)
1 red pepper (cut into strips)
1 yellow pepper (cut into strips)
1 onion (sliced)
2 tsp fresh lime juice
3 tbsp chopped cilantro (optional)
optional toppings: sour cream (salsa, avocado, and cheese)
8 corn tortillas (warmed for serving)
How to make Sheet Pan Chicken Fajitas
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: In a small bowl, combine the spices and set aside.
Step 3: On a baking sheet, place the sliced peppers and onion. On top, place the sliced chicken and sprinkle with the spice mixture and garlic. Drizzle everything with olive oil and toss well. On the pan, evenly spread everything.
Step 4: Place in the preheated oven and roast for about 20 to 25 minutes, turning once.
Step 5: In foil, wrap the tortillas and place them in the oven in the last 5 minutes of cooking. Drizzle lime juice on top of the chicken and peppers. Mix well, then sprinkle with some cilantro.
Step 6: Serve the chicken fajitas in warm tortillas and top with your favorite toppings. Enjoy!
Notes:
If you want an extra kick, add a little dried red chili pepper or top with jalapeno.
For this recipe, you can use chicken breasts or thighs.
The chicken is done once its internal temperature reaches 165 degrees F.
This dish would be equally great with steak or shrimp.
You can serve the leftovers for a filling lunch the next day.
Nutrition Facts:
Calories: 222 kcal | Carbohydrates: 16g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 125mg | Potassium: 499mg | Fiber: 2g | Sugar: 1g | Vitamin A: 930IU | Vitamin C: 60.9mg | Calcium: 39mg | Iron: 1.3mg
Sheet Pan Chicken Fajitas Recipe
Ingredients
- Spice Mixture:
- 1 tsp coriander
- 1 tsp paprika
- 3 tsp chili powder
- 1 ½ tsp ground cumin
- salt and pepper to taste
- dash of red chili pepper optional
- Fajitas:
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 ½ lbs boneless skinless chicken breast (sliced into thin strips (or use thighs)
- 1 green pepper cut into strips
- 1 red pepper cut into strips
- 1 yellow pepper cut into strips
- 1 onion sliced
- 2 tsp fresh lime juice
- 3 tbsp chopped cilantro optional
- optional toppings: sour cream salsa, avocado, and cheese
- 8 corn tortillas warmed for serving
Instructions
- Prepare the oven. Preheat it to 400 degrees.
- In a small bowl, combine the spices and set aside.
- On a baking sheet, place the sliced peppers and onion. On top, place the sliced chicken and sprinkle with the spice mixture and garlic. Drizzle everything with olive oil and toss well. On the pan, evenly spread everything.
- Place in the preheated oven and roast for about 20 to 25 minutes, turning once.
- In foil, wrap the tortillas and place them in the oven in the last 5 minutes of cooking. Drizzle lime juice on top of the chicken and peppers. Mix well, then sprinkle with some cilantro.
- Serve the chicken fajitas in warm tortillas and top with your favorite toppings. Enjoy!
