Sheet Pan Chicken Fajitas Recipe
These Sheet Pan Chicken Fajitas are a game-changer! Just toss everything onto one pan, let the oven do the work, and enjoy a flavorful, fuss-free dinner.
Servings: 6 servings
Calories: 222kcal
Ingredients
- 3 tablespoons vegetable oil OR grapeseed/avocado oil, divided**
- 3 bell peppers seeds removed, ¼-inch thick slices
- 1 yellow onion thinly sliced
- 1-1 1/2 lb chicken breasts ¼-inch thick slices*
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/8 tsp chili flakes or cayenne pepper(optional)
- 1 fresh lime
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a standard-sized rimmed baking sheet in the oven while it heats so that it's nice and hot.
- In a large bowl, toss 1 tablespoon of oil with the bell peppers and onions. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 8 minutes.
- Meanwhile, in the same bowl, combine the remaining oil with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander, and chili flakes.
- Remove the sheet from the oven, drain off any excess liquid, and add the chicken, making sure to separate the pieces of chicken from each other (so they don't bake together).
- Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown. Remove, squeeze the lime juice over the top, and serve with desired toppings.
Video
Notes
*I prefer cutting the chicken against the grain. I find that this method creates more tender strips of fajita meat.
** Do NOT use olive oil! We are roasting at a very high temperature, and olive oil should not be used at 400 degrees Fahrenheit (200 degrees Celsius). I've used all three types of oil; however, vegetable and avocado oil are my favorite.
Sheet Pan Chicken Fajitas are best enjoyed fresh, but you can prep ahead by chopping the veggies and chicken the night before or the morning of, storing them separately in the fridge. You can also chop and freeze them for a future meal; just thaw in the fridge the night before.
If you have leftovers, STORE them in an airtight container in the refrigerator for up to 4 days. REHEAT in the microwave or on the stovetop.
Nutrition
Serving: 6serving | Calories: 222kcal | Carbohydrates: 8g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 535mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2200IU | Vitamin C: 82mg | Calcium: 26mg | Iron: 1mg
