DinnerMain Course

Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 680 g chicken breast cut into 1/2 inch strips; 3 pcs bell pepper sliced (assorted colors); 1 pcs yellow onion sliced; 2 tbsp olive oil; 1.5 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pcs lime juiced; 0.25 cup cilantro chopped (optional); 8 pcs corn tortilla warmed

This recipe delivers flavorful chicken fajitas using the convenience of a single sheet pan. Chicken and bell peppers are tossed in a zesty seasoning blend, then roasted until tender and slightly charred. Serve with warm tortillas and your favorite toppings for a quick and satisfying meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 543 kcal

Gluten-free

Mise en place

Ingredients

680 gchicken breast, cut into 1/2 inch strips
3 pcsbell pepper, sliced (assorted colors)
1 pcsyellow onion, sliced
2 tbspolive oil

seasoning

1.5 tspchili powder
1 tspcumin
1 tspsmoked paprika
0.5 tspgarlic powder
0.5 tsponion powder
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 pcslime, juiced
0.25 cupcilantro, chopped(optional)

serving

8 pcscorn tortilla, warmed

Equipment

large sheet pan · large bowl · parchment paper · small bowl

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easier cleanup.
About 5 min
2
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your fajita seasoning.
About 2 min
Cook’s note: Mix well to ensure all spices are evenly distributed.
3
In a large bowl, combine the sliced chicken breast, bell pepper, and yellow onion.
About 2 min
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle the fajita seasoning over everything.
About 1 min
5
Toss well to ensure the chicken and vegetables are evenly coated with the oil and seasoning.
About 2 min
Cook’s note: Use your hands for thorough mixing.
6
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
About 1 min
Cook’s note: Avoid overcrowding the pan; use two pans if necessary to ensure everything roasts instead of steams.
7
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.
About 25 min
Cook’s note: Stir half-way through cooking for even browning.
8
Remove the sheet pan from the oven and let it rest for 5 minutes.
About 5 min
Cook’s note: This resting period allows the juices in the chicken to redistribute, keeping it moist.
9
Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro, if using.
About 1 min
10
Serve immediately with warm corn tortillas and your favorite fajita toppings.

Per serving

Nutrition

77%Score

Calories: 543.3kcal
Protein: 58.7g
Carbs: 43.8g
Fat: 15.2g
Fibre: 8.2g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fajita mixture in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on a stovetop until warmed through.