25-Minute Sheet Pan Chicken Fajitas
🌶️🧅🌮 EASY, ready in no time, taste AUTHENTIC, and made on ONE sheet pan to keep things simple for the busy weeknights! You can make fajitas at home that are Mexican restaurant quality but healthier and full of flavor!If you're watching the video, note that I used 2.5 pounds of chicken and instead of all the individual seasonings, I used a packet of taco seasoning plus 1 teaspoon each of cumin, garlic powder, salt, pepper. Baking time was 28 minutes due to an extra full sheet pan.
Servings: 4 servings
Calories: 328cal
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breast sliced into long thin strips about 1/2-inch wide
- 1 large red bell pepper sliced into long thin strips about 1/2-inch wide
- 1 large orange bell pepper sliced into long thin strips about 1/2-inch wide
- 1 large yellow pepper sliced into long thin strips about 1/2-inch wide
- 1 large red onion sliced into thick chunky sections about 1-inch wide
- 3 to 4 tablespoons olive oil or as desired
- 2 to 3 teaspoons chili powder
- 2 to 3 teaspoons cumin
- 2 teaspoons dried Mexican oregano or regular dried oregano
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste
- fresh cilantro optional for garnishing
- fresh limes optional for garnishing
- corn or flour tortillas warmed; as needed for serving
Instructions
- Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
- Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, pepper, and using your hands, toss to evenly coat. Seasoning Tip: I've tested this recipe also using a packet of taco seasoning (1-ounce or similar standard sized packet) rather than the various individual seasonings and it works great. I also sprinkle 1 teaspoon each of cumin, garlic powder, salt, and pepper for my personal flavor preference. Always season to your own tastes.
- Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
- Optionally, garnish with cilantro and lime juice.
- Add the fajita mixture to tortillas if desired; or serve without tortillas if you're low carb. Serving Tip: To add bulk without tortillas, this is great over a bed of chopped and crisp Romaine lettuce.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge. They’ll last up to 5 days. To serve, warm leftovers for 30-second intervals in the microwave or in an oiled skillet over medium heat.
Nutrition
Serving: 1serving | Calories: 328cal | Carbohydrates: 9g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 801mg | Potassium: 876mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1678IU | Vitamin C: 97mg | Calcium: 54mg | Iron: 2mg
