Description
This Sheet Pan Chicken Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Juicy chicken breast pieces are combined with colorful bell peppers and onions, seasoned with a robust blend of chili powder, cumin, garlic, and other spices, then roasted to perfection on a single baking sheet. The fajitas are finished under the broiler for a slightly charred, crispy edge, ideal for serving hot on warm flour tortillas with your favorite toppings.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
Spices & Oil
- 2 tablespoons olive oil
- 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 pepper, to taste
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (204°C). On a large baking sheet, spread out 1 pound of chicken breast tenders along with 1 thinly sliced red onion and the sliced green, red, and yellow bell peppers in a single even layer to ensure even cooking.
- Drizzle with Olive Oil: Pour 2 tablespoons of olive oil evenly over the chicken and vegetable mixture to help the spices adhere and to promote roasting.
- Season the Mixture: Sprinkle the chicken and veggies with the spice blend including 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, and generous pinches of kosher salt and fresh cracked pepper. Toss everything together on the baking sheet until all pieces are evenly coated with spices and oil.
- Bake the Fajitas: Place the baking sheet in the preheated oven and bake for 10 minutes to begin cooking the chicken and soften the veggies.
- Stir and Continue Baking: After 10 minutes, stir the contents on the sheet pan thoroughly to promote even cooking. Return the pan to the oven and bake for an additional 5 minutes.
- Broil for Crispy Edges: Turn your oven setting to broil on high and broil the fajitas for 2 to 3 minutes to get crispy, slightly charred edges on the chicken and vegetables. Watch carefully to prevent burning.
- Serve: Remove from oven and serve the chicken fajitas on warm flour tortillas. Add your favorite fajita toppings such as sour cream, guacamole, salsa, and shredded cheese to complete your meal.
- Enjoy and Review: If you enjoyed this recipe, be sure to leave a 5-star rating and review to share your experience!
Notes
- Use fresh chicken breast tenders for even cooking and tender texture.
- You can substitute the bell peppers with any colors or add jalapeños for extra heat.
- Adjust the chili powder and cumin amounts to your spice preference.
- Serve immediately after broiling for best texture and flavor.
- Flour tortillas are recommended, but corn tortillas can be used for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Sheet Pan Chicken Fajitas, chicken fajitas, easy fajitas recipe, baked fajitas, Mexican dinner, one pan dinner
