Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are an easy, flavor-packed dinner made with seasoned chicken, colorful bell peppers, and red onion roasted together on one pan. Serve everything tucked into warm tortillas with avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 Tbsp olive oil
- 2 Tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas your choice of tortilla
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's ready when your fajitas are prepared.
- Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
- Arrange on a Sheet Pan: Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.
- Assemble Your Fajitas: Once your chicken fajitas are cooked to perfection, it's time to assemble your meal. Warm your tortillas according to package instructions or personal preference.
- Toppings and Serving: Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Notes
- Cut everything evenly: Dice the chicken into similar-sized pieces and slice the peppers and onion evenly so everything cooks at about the same rate.
- Don’t overcrowd the pan: Spread the chicken and vegetables into an even layer. If your sheet pan is too crowded, use two pans so the ingredients roast instead of steam.
- Check the chicken: Chicken is fully cooked when it reaches an internal temperature of 165°F in the thickest pieces.
- Adjust the seasoning: Add more or less chili powder depending on how spicy you want your fajitas. You can also adjust the salt and pepper to taste.
- Warm the tortillas: Warm the tortillas just before serving. You can heat them briefly in a dry skillet, microwave, or wrap them in foil and place them in the oven for a few minutes.
- Switch up the toppings: Sour cream, avocado, mozzarella, cilantro, and lime are delicious, but you can also add salsa, pico de gallo, guacamole, or your favorite shredded cheese.
- Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days. Keep the tortillas and toppings separate until ready to serve.
- Reheating: Reheat the chicken and vegetables in a skillet over medium heat or in a 350°F oven until warmed through.
Did You Make This Recipe?Let me know how it was!