Quick & Easy Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are the epitome of an easy meal and they have the best flavor! Unlike traditional fajitas which are cooked in a skillet, making them on a sheet pan is a convenient option for busy nights. All you need is a few ingredients, a large sheet pan, and 25-30 minutes.
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts or chicken thighs
- 3 bell peppers I use 1 green, 1 red, and 1 yellow or orange
- 1 red onion or ½ large
- 2 tablespoon extra virgin olive oil
- ½ cup cilantro
- 1 lime, juice of
For Fajita Seasoning Blend
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt* use ½ teaspoon if you're sensitive to salt
- ½ teaspoon black pepepr
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Add the marinated raw chicken slices to the baking sheet with the fresh veggies and spread everything in a single layer. You may need to use 2 sheet pans to ensure everything is in an even layer. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven.
- Add a squeeze of lime and fresh cilantro on top of the cooked chicken fajita mix. Assemble your fajitas by adding everything to a warm toritlla with your favorite fajita toppings!
- Hint: For even easier clean up and to save on dirty dishes, you can add the chicken & veggies directly to the sheet pan with the olive oil and seasonings and mix to combine, making sure everything is well coated.
Video
Notes
*nutrition calculated for the chicken & veggie mix only. Tortilla and toppings not included.
Expert Tips
- I suggest marinading the chicken for at least 15 minutes (up to 24 hours) for the best results and flavor.
- Cut everything into evenly sized pieces for it all cooks evenly.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C).
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator so that when it comes time to make the sheet pan fajitas, all that's left to do is throw everything on a sheet pan and cook it.
- Storage: Refrigerator - store leftover chicken fajitas in an airtight container in the refrigerator for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 250kcalCarbohydrates: 12gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 695mgFiber: 3g
Tried this recipe?Let us know how it was!