Print

Juicy Sheet Pan Chicken Fajitas

sheet pan chicken fajitas - featured image
Print Recipe

A quick, easy, and budget-friendly sheet pan chicken fajitas recipe featuring juicy chicken, caramelized peppers, and onions with a flavorful seasoning blend, ready in under 30 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 2 large bell peppers, thinly sliced (mix colors: red, yellow, green)
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Flour or corn tortillas (use gluten-free tortillas if needed)
  • Fresh lime wedges
  • Chopped fresh cilantro (optional)
  • Optional toppings: sour cream, shredded cheese, avocado slices, or salsa

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts thinly, about 1/4-inch thick.
  3. Thinly slice the bell peppers and onion.
  4. In a large mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Whisk together until combined.
  5. Add the sliced chicken, peppers, and onions to the bowl. Toss everything thoroughly until well-coated with the seasoning blend.
  6. Spread the mixture in a single layer on your prepared sheet pan. Avoid overcrowding so the chicken browns instead of steaming.
  7. Roast in the oven for 20-25 minutes. About halfway through (around 12 minutes), use tongs to flip and stir everything to promote even cooking and caramelization.
  8. Check the chicken for doneness. It should reach an internal temperature of 165°F (74°C) and look opaque and juicy. The veggies should be tender with slightly charred edges.
  9. Remove from the oven and let it rest for a couple of minutes to help the juices redistribute.
  10. Serve hot with warmed tortillas, lime wedges, chopped cilantro, and your favorite toppings.

Notes

Slice chicken thinly for even cooking and juiciness. Toss halfway through roasting to get caramelized edges. Avoid overcrowding the pan to prevent steaming. Adjust cooking time if chicken slices are thicker. Use frozen peppers if fresh are unavailable. For dairy-free, skip cheese or sour cream or use plant-based alternatives. Leftovers store well refrigerated up to 3 days and reheat nicely.

Nutrition

Keywords: chicken fajitas, sheet pan recipe, easy dinner, budget-friendly, quick meal, chicken, peppers, onions, Mexican food

Find it online: https://avabowls.com/juicy-sheet-pan-chicken-fajitas-recipe-5-easy-budget-friendly-steps/