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To make tasty sheet pan chicken fajitas, gather these key ingredients: - 1 lb boneless, skinless chicken breasts, sliced into strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Flour or corn tortillas, for serving You can switch some ingredients if needed. For a leaner option, use chicken thighs. If you want more veggies, add zucchini or mushrooms. For a spicy kick, try jalapeños. Instead of olive oil, you can use avocado oil. If you're out of lime, lemon juice works too. Using fresh ingredients makes a big difference. Fresh chicken tastes better and stays juicy. Fresh peppers and onions bring color and crunch. They also add a sweet flavor that dried spices cannot replace. Fresh cilantro gives a bright finish. Always choose fresh for the best taste in your fajitas. {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 lb boneless, skinless chicken breasts, sliced into strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Flour or corn tortillas, for serving Next, preheat your oven to 400°F (200°C). This step is key. A hot oven cooks the chicken and veggies nicely. In a large bowl, combine the sliced chicken, red, yellow, and green bell peppers, and red onion. This mix will be colorful and tasty. In another bowl, whisk together the olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice. This mixture adds great flavor. Pour the spice mix over the chicken and veggies. Toss everything until evenly coated. Make sure each piece gets some of that yummy blend. Spread the chicken and vegetable mixture evenly on a large baking sheet. Don't overcrowd the pan. Space helps everything cook well. Bake in your preheated oven for about 20-25 minutes. Stir halfway through to ensure even cooking. Check that the chicken is cooked through and the vegetables are tender. When done, remove from the oven and let it cool for a few minutes. This helps with serving. Stirring halfway through cooking is important. It helps the chicken and veggies cook evenly. Make sure to cut the chicken and vegetables into similar sizes. This way, they cook at the same rate. If you want extra color, add more peppers or onions. They bring freshness and crunch. Always check the chicken’s internal temperature. It should reach 165°F (75°C) for safety. Using a large baking sheet helps. It lets the heat circulate around food, creating a great texture. To make your chicken taste great, marinate it. I suggest using olive oil, lime juice, and spices. Mix the chili powder, cumin, garlic powder, paprika, salt, and pepper in a bowl. Add the chicken strips and toss well. Let it sit for at least 15 minutes. This step lets the flavors soak into the chicken. You can also marinate for a few hours for even more flavor. Cutting vegetables right is key for even cooking. I like to slice bell peppers and onions into thin strips. This helps them cook quickly and evenly. Use a sharp knife for better control. Always keep your fingers curled under while cutting. This keeps your fingers safe and ensures uniform pieces. Aim for about the same size to ensure they cook at the same rate. When serving, I like to use warm tortillas. This adds a nice touch. Lay out the chicken and veggies in the center. You can sprinkle fresh cilantro on top. This adds color and flavor. Feel free to add lime wedges on the side. Guests can squeeze lime for extra zing. For a fun touch, serve with salsa or guacamole. This makes your meal look and taste even better. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the spice mixture for at least 30 minutes (or up to 24 hours) before baking for enhanced flavor. Use Fresh Vegetables: Opt for fresh, crisp vegetables to ensure the best texture and flavor in your fajitas. Customize Your Heat: Adjust the amount of chili powder based on your heat preference, or add sliced jalapeños for an extra kick. Serve with a Side: Pair your fajitas with a side of guacamole or salsa for an extra layer of flavor and freshness. {{image_2}} You can make sheet pan fajitas meat-free easily. Replace chicken with sliced portobello mushrooms or tofu. Both options soak up flavor well. Use the same spices and cooking methods. Include extra veggies like zucchini or corn for more color. This dish stays vibrant and tasty without meat. You can switch chicken for beef or shrimp. For beef, use flank steak or sirloin, cut into strips. Marinate it in lime juice and spices for extra flavor. For shrimp, choose medium or large shrimp, peeled and deveined. Both proteins cook quickly, so check for doneness at about 15 minutes. Adjust cooking time as needed to keep everything tender. You can change the spice mix to give your fajitas a new twist. Try adding cayenne pepper for heat or dried oregano for earthiness. A dash of smoked paprika gives a nice smoky flavor. You can also experiment with fresh herbs, like cilantro or parsley, for added freshness. Each spice brings its own character, making your fajitas unique and exciting. To store your leftover sheet pan chicken fajitas, let them cool first. Place the chicken and veggies in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freeze them in a freezer-safe bag. They can last up to three months in the freezer. Just make sure to squeeze out as much air as possible before sealing. Reheating your fajitas is easy. For the best taste, use an oven. Preheat it to 350°F (175°C). Spread the fajitas on a baking sheet and heat for about 10-15 minutes. This helps keep the chicken juicy and the veggies crisp. If you’re in a hurry, you can also use a microwave. Heat them for about 1-2 minutes, but know that the veggies may not stay as crisp. Meal prepping can make your week easier. You can slice the chicken and veggies a day ahead. Store them in separate containers in the fridge. When you’re ready to cook, mix them with the spice blend and olive oil. This saves time and keeps flavors fresh. You can also prepare larger batches and freeze them in portions. This way, you can enjoy quick, tasty meals anytime! You can use flour or corn tortillas for sheet pan fajitas. Flour tortillas are soft and chewy. They hold up well with all the juicy chicken and veggies. Corn tortillas have a great flavor and are gluten-free. Choose what you like best! You can also warm them before serving. This makes them even better. Yes, you can make sheet pan chicken fajitas in advance. Prepare the chicken and veggies the night before. Keep them in the fridge in a sealed container. When you are ready to cook, just bake them. This saves time on busy nights. You can also reheat leftovers easily for lunch or dinner. The best way to slice chicken for fajitas is to cut it into thin strips. Start with boneless, skinless chicken breasts. Slice against the grain to keep it tender. Aim for strips about 1/2 inch wide. This size cooks evenly and absorbs the flavors well. Plus, it makes for easy eating! This blog post covered key points for making great sheet pan chicken fajitas. I shared ingredient lists, steps for cooking, and tips for flavor. You can use substitutes and try variations like plant-based options. Storing leftovers and reheating them keeps the fun going. I hope these ideas help you create tasty fajitas at home. Enjoy your cooking and impress your friends at your next meal!

Sheet Pan Chicken Fajitas

A quick and easy sheet pan meal featuring seasoned chicken and colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Flour or corn tortillas, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the sliced chicken, red, yellow, and green bell peppers, and red onion.
  • In a separate bowl, whisk together the olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
  • Pour the spice mixture over the chicken and vegetables. Toss everything until the chicken and veggies are evenly coated.
  • Spread the chicken and vegetable mixture evenly on a large baking sheet.
  • Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.
  • Remove from the oven, and let it cool for a few minutes.
  • Serve the fajitas on warm tortillas, and garnish with fresh cilantro.

Notes

Serve with warm tortillas and fresh cilantro for garnish.
Keyword chicken, fajitas, sheet pan