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30 Minute Sheet Pan Chicken Fajitas Recipe

30 Minute Sheet Pan Chicken Fajitas Recipe
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★★★★★

5.2 from 21 reviews

This 30 Minute Sheet Pan Chicken Fajitas recipe is a quick and easy way to enjoy classic Tex-Mex flavors. Featuring tender chicken breast pieces and a colorful medley of bell peppers and onions tossed in a flavorful blend of spices, this dish is baked to perfection on a single sheet pan for minimal cleanup. Perfect for busy weeknights or casual gatherings, these fajitas can be served with warm flour tortillas and your favorite toppings for a satisfying meal bursting with smoky, savory goodness.

Ingredients

Scale

Protein

  • 1 pound chicken breast tenders, cut into bite-size pieces

Vegetables

  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced

Spices & Seasonings

  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Oils & Others

  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to heat up while you prepare the ingredients.
  2. Prepare the chicken and vegetables: Place the chicken breast pieces, sliced red onion, and the three sliced bell peppers (green, red, and yellow) in a single layer on a large baking sheet to ensure even cooking.
  3. Add oil and spices: Drizzle the mixture with 2 tablespoons of olive oil. Sprinkle evenly with chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, kosher salt, and freshly cracked black pepper. Toss everything thoroughly to coat the chicken and veggies evenly with the oil and spices.
  4. Bake initially: Place the baking sheet in the oven and bake for 10 minutes to allow the chicken to cook and the vegetables to start softening.
  5. Stir and continue baking: Remove the pan and stir the chicken and vegetables to ensure even cooking. Return to the oven and bake for an additional 5 minutes.
  6. Broil for finishing touch: Turn the oven to broil on high and broil the fajitas for 2 to 3 minutes to crisp up the edges and give the chicken and peppers a slight char, enhancing flavor.
  7. Serve: Remove from oven and serve the chicken fajitas hot on warm flour tortillas. Add your favorite toppings such as sour cream, guacamole, shredded cheese, or salsa to complete the meal.
  8. Enjoy and review: If you enjoyed this recipe, leave a 5-star rating and a review to share your feedback.

Notes

  • For a gluten-free version, substitute flour tortillas with corn tortillas.
  • Adjust the spice level by modifying the amount of chili powder or adding a pinch of cayenne pepper.
  • Use chicken thighs instead of breast for a juicier, richer flavor.
  • Feel free to add other bell pepper colors or even jalapeños for extra heat.
  • Leftover fajita mixture can be stored in the refrigerator for up to 3 days and reheated.

Nutrition

Keywords: chicken fajitas, sheet pan fajitas, quick dinner, Tex-Mex chicken, easy fajitas, baked fajitas, healthy chicken dinner

Find it online: https://hannahdelgado.com/30-minute-sheet-pan-chicken-fajitas-recipe/