Sheet Pan Fajitas Recipe

Introduction

Sheet pan fajitas are a simple and flavorful weeknight dinner that comes together quickly with minimal cleanup. This recipe features tender chicken and crisp bell peppers baked with a zesty spice blend for a deliciously easy meal. Perfect for busy cooks who want all the fajita fun without the fuss.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lime juice (from about 1 lime)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons garlic powder
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper (to taste)
• 1 1/2 pounds boneless, skinless chicken breasts (thinly sliced into strips)
• 2 large bell peppers (any color, seeded and sliced into strips)
• 1 large yellow onion (peeled and sliced into strips)
• Fresh cilantro (roughly chopped, for garnish, optional)
• 8 small flour tortillas
• Sour cream (for serving, optional)
• Lime wedges (for serving)

Instructions

1. Step 1: Preheat your oven to 425°F.
2. Step 2: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
3. Step 3: In a large bowl, add the chicken, bell peppers, and onion. Pour the marinade over the top, and toss until everything is evenly coated.
4. Step 4: Spread the chicken and vegetables on a large sheet pan in a single, even layer.
5. Step 5: Bake in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the vegetables are tender. Then, switch to the broiler setting and briefly broil to lightly char the edges, taking care not to burn the food, about 2 minutes.
6. Step 6: Remove the pan from the oven. Sprinkle chopped cilantro over the top, if using.
7. Step 7: Warm the tortillas (30 to 40 seconds in the microwave works well). Spoon the chicken and vegetable mixture onto each tortilla. Add a dollop of sour cream if desired, then serve immediately with lime wedges for squeezing.

Tips & Variations

• For a vegetarian option, substitute the chicken with sliced portobello mushrooms or tofu.
• If you like it spicy, add a pinch of cayenne pepper or serve with jalapeño slices.
• Try using corn tortillas for a gluten-free alternative.
• Marinate the chicken and vegetables for 30 minutes before baking to deepen the flavors.
• Leftovers make great fajita bowls over rice or salad greens.

Storage

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through. Keep tortillas separate and warm them fresh before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of chicken?

Yes, shrimp or beef strips work well with this recipe. Adjust the cooking time accordingly, as shrimp cooks faster and beef may need a bit longer depending on thickness.

How can I make this recipe ahead of time?

You can prepare the marinade and slice the chicken and vegetables the day before. Toss them together just before baking to save time on cooking day.

Sheet Pan Fajitas Recipe

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★★★★★

4.9 from 102 reviews

This Sheet Pan Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Marinated chicken breast strips are combined with colorful bell peppers and onions, then baked and broiled on a single sheet pan to achieve tender, juicy, and slightly charred fajitas. Served with warm tortillas, fresh cilantro, sour cream, and lime wedges, this meal is perfect for a delicious weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Marinade

• 2 tablespoons olive oil
• 1 tablespoon lime juice (from about 1 lime)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons garlic powder
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper (to taste)

Main Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (thinly sliced into strips)
• 2 large bell peppers (any color, seeded and sliced into strips)
• 1 large yellow onion (peeled and sliced into strips)

To Serve

• Fresh cilantro (roughly chopped, for garnish, optional)
• 8 small flour tortillas
• Sour cream (for serving, optional)
• Lime wedges (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 425°F to ensure it’s hot enough to cook the chicken thoroughly and roast the vegetables perfectly.
2. Prepare Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, salt, and freshly ground black pepper until well combined, creating a flavorful marinade for the fajitas.
3. Coat Chicken and Vegetables: Place the thinly sliced chicken breasts, bell peppers, and onion strips in a large bowl. Pour the marinade over the ingredients and toss everything well to ensure all pieces are evenly coated with the seasoning blend.
4. Arrange on Sheet Pan: Spread the marinated chicken and vegetables in a single, even layer on a large sheet pan. This arrangement allows for even cooking and caramelization during baking.
5. Bake and Broil: Bake the mixture in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through to promote uniform cooking. The chicken should be fully cooked and the vegetables tender. Then, switch the oven to the broil setting and cook for about 2 minutes to lightly char the edges, enhancing flavor without burning.
6. Garnish: Remove the sheet pan from the oven and sprinkle freshly chopped cilantro over the top if you like a fresh herbal note and burst of green color.
7. Warm Tortillas and Serve: Warm the flour tortillas in the microwave for 30 to 40 seconds until pliable. Spoon the chicken and vegetable mixture onto each tortilla, add a dollop of sour cream if desired, and serve immediately with lime wedges for squeezing over the top to brighten the flavors.

Notes

• For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the marinade.
• To keep tortillas warm longer, wrap them in a clean kitchen towel after microwaving.
• You can substitute chicken breasts with thinly sliced skirt steak or shrimp for variation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Using a rimmed sheet pan helps contain any juices released during baking and makes cleanup easier.

Keywords: sheet pan fajitas, chicken fajitas, easy dinner, baked fajitas, Mexican chicken recipe, sheet pan dinner