Sheet Pan Chicken Fajitas are super easy to make and full of flavor! Just toss chicken, peppers, and onions with tasty spices, then roast them all together on one pan.
This dish is a one-stop meal that’s perfect for busy nights. I love piling the fajitas in warm tortillas, and don’t forget the toppings, like avocado and salsa! Yum! 🌮
Key Ingredients & Substitutions
Chicken Breast: This is the main protein in the dish. If you’re looking for a lean option, chicken breast is perfect. For a juicier alternative, try using thighs. You can also use tofu for a vegetarian twist.
Bell Peppers: The colorful combination of red, yellow, and green peppers adds both sweetness and crunch. If you don’t have one color, you can swap in other peppers like orange or even poblano for some heat.
Red Onion: This onion variety brings a mild sweetness. If you like a sharper taste, go for a yellow onion. Green onions can lend a fresh touch too, just add them at the end.
Fajita Seasoning: Store-bought seasoning is convenient, but homemade is healthier and allows you to control flavors. A mix of chili powder, cumin, and paprika works great. Adjust the spices based on your taste!
Tortillas: Flour tortillas are soft and easy to work with, but corn tortillas are gluten-free and add a nice flavor. Choose either based on your preference or dietary needs.
How Do You Get Perfectly Cooked Chicken and Veggies?
Cooking chicken and veggies at the same time can be tricky, but there’s a simple way to get it just right. Here’s how to ensure everything is cooked perfectly:
- Start with equal-sized pieces of chicken and veggies to ensure even cooking.
- Coat everything in olive oil and seasoning well before spreading them out on the pan. This helps to caramelize rather than steam.
- Stir halfway through baking to promote even browning on all sides.
- Use a meat thermometer if you’re unsure; chicken should reach 165°F (75°C) inside.
How to Make Sheet Pan Chicken Fajitas?
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs chicken breast, sliced into strips
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small flour tortillas
Optional Toppings:
- Sour cream
- Cilantro
- Lime wedges
- Avocado
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25 minutes of baking time, so you’ll be enjoying your delicious fajitas in just about 35 minutes! It’s a quick and easy meal perfect for busy days.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures the chicken and veggies will cook evenly and get nicely caramelized.
2. Prepare the Chicken and Vegetables:
In a large mixing bowl, combine your sliced chicken breast, red bell peppers, yellow bell peppers, green bell pepper, and red onion. This colorful mix will not only taste great but look amazing too!
3. Season Everything:
Now, drizzle the olive oil over the chicken and vegetables. Then sprinkle the fajita seasoning, garlic powder, and add salt and pepper to taste. Toss everything together with your hands or a spoon until all the ingredients are nicely coated with the oil and spices.
4. Spread on a Sheet Pan:
Take a large sheet pan and spread the seasoned chicken and vegetable mixture evenly across it. Make sure they’re not crowded so they can roast properly.
5. Bake it Up:
Place the sheet pan in the preheated oven and bake for about 20-25 minutes. Remember to stir the mixture halfway through so it cooks evenly. You’ll know it’s ready when the chicken is fully cooked and the vegetables are tender with a lovely caramelized look.
6. Warm the Tortillas:
While your chicken and veggies are baking, warm the flour tortillas. You can do this in a dry skillet over medium heat for a minute on each side or wrap them in foil and place them in the oven for a few minutes. This will make them nice and soft!
7. Serve and Enjoy:
Once your fajitas are done baking, remove the sheet pan from the oven. Serve the chicken and veggie mix in your warm tortillas and add any optional toppings you like, such as sour cream, cilantro, lime wedges, or avocado.
8. Dig In!
Now it’s time to enjoy your delicious sheet pan chicken fajitas! Gather around the table and savor the flavors!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to customize with your favorite veggies. Zucchini, mushrooms, or cherry tomatoes make great additions. Just remember to cut them into similar sizes to ensure even cooking.
Can I Make This Recipe with Frozen Chicken?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the fridge or place it in a sealed bag submerged in cold water. Once thawed, slice it into strips and proceed with the recipe as usual.
How to Store Leftovers
Leftover fajitas can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat or in the microwave until heated through. You can also enjoy them cold as a salad topping!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Yes, corn tortillas are a fantastic alternative for a gluten-free option! Just warm them slightly before serving to make them more pliable and easier to fill. Adjust the cooking time as needed if using larger tortillas to hold more filling.
