Description
This Sheet Pan Chicken Fajitas recipe offers a quick and easy way to enjoy flavorful, juicy chicken breast paired with perfectly roasted bell peppers and onions. Seasoned with a vibrant blend of chili powder, cumin, paprika, and oregano, this dish is perfect for a delicious weeknight dinner with minimal cleanup. Serve with your favorite toppings like cheese, sour cream, guacamole, and warm tortillas for a complete meal.
Ingredients
Scale
For the Veggies:
- 4 large bell peppers, thinly sliced
- 1 large yellow onion, thinly sliced
- 1-2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
For the Chicken:
- 2 lbs chicken breast, sliced widthwise and halved if large
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
For Serving:
- Cheese, as desired
- Sour cream, as desired
- Lime juice, to taste
- Cilantro or lettuce, for garnish
- Tortillas
- Avocado or guacamole
Instructions
- Prep: Preheat your oven to 375℉. In a small bowl, mix together all the chicken spices: chili powder, cumin, paprika, oregano, salt, and pepper. Line two large baking sheets with parchment paper for easy cleanup—one for the veggies and one for the chicken.
- Prep the Veggies: Place the thinly sliced bell peppers and onion on one of the sheet pans. Toss them with olive oil and season generously with salt, pepper, garlic powder, and paprika. Spread them out evenly and put the sheet pan in the oven to roast for 12 minutes while you prepare the chicken.
- Prep the Chicken: Slice the chicken breasts widthwise into thinner pieces, and halve them lengthwise if they are large for even cooking. Drizzle 1 tablespoon olive oil over the chicken and rub the prepared spice mix all over each piece with clean hands to evenly coat.
- Cook the Chicken: Transfer the seasoned chicken pieces to the second sheet pan. When the veggies have roasted for 12 minutes, place the chicken pan in the oven alongside the veggies. Continue cooking both for an additional 8-15 minutes. The veggies should be fork tender and browned when done; chicken should reach an internal temperature of 165℉. Use an instant-read thermometer to check doneness. Remove chicken and let rest for 10 minutes before slicing thinly to retain juiciness.
- Serve + Store: Serve the sliced chicken and roasted veggies with your choice of toppings such as cheese, sour cream, lime juice, cilantro or lettuce, tortillas, and avocado or guacamole. Store any leftovers in an airtight container in the fridge for 2-4 days.
Notes
- Use parchment paper to make cleanup easier for the baking sheets.
- For evenly cooked chicken and veggies, slice chicken pieces thinly as instructed.
- Check chicken temperature with an instant-read thermometer to avoid overcooking.
- Feel free to customize toppings to your preference for more flavor variety.
- Leftovers keep well in the fridge for up to 4 days—great for quick meals.
Nutrition
- Serving Size: 1/6 of recipe without tortillas or toppings
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
