Description
Quick Mexican-style easy sheet pan chicken fajitas sizzle with bold spices and colorful peppers. Streamlined preparation delivers restaurant-quality flavor without complex cooking steps you can enjoy at home.
Ingredients
Scale
- 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs (sliced into thin strips)
- 3 bell peppers (red, yellow, green) (sliced into strips)
- 1 large red onion (sliced into strips)
- 2 tbsps olive oil
- 1 ½ tsps chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 lime (juice, plus extra wedges for serving)
- flour or corn tortillas (warmed)
- fresh cilantro (chopped, for garnish)
- sour cream (optional topping)
- guacamole (optional topping)
- salsa (optional topping)
- shredded cheese (optional topping)
Instructions
- Preparation: Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly grease to prevent sticking.
- Seasoning: Generously coat chicken strips, bell peppers, and onions with fajita seasoning, ensuring thorough and even distribution of spices.
- Arrangement: Spread ingredients in a single, uncrowded layer across the sheet pan, maximizing surface area for optimal caramelization and even roasting.
- Roasting: Place the pan in the center of the oven and cook for 15-20 minutes, rotating midway to ensure uniform cooking and prevent uneven browning.
- Doneness Check: Verify chicken reaches 165°F internal temperature and vegetables are tender with slight charring around the edges.
- Resting and Serving: Remove from oven and allow a brief rest to redistribute juices, then serve hot with warm tortillas and optional garnishes like cilantro, lime wedges, sour cream, and salsa.
Notes
- Optimize Spice Distribution: Massage seasoning thoroughly into chicken and vegetables to ensure every bite bursts with flavor, preventing bland spots.
- Prevent Overcrowding: Spread ingredients in a single layer to encourage caramelization and prevent steaming, which can make vegetables soggy and chicken less crispy.
- Temperature Precision: Use a meat thermometer to confirm chicken reaches exactly 165°F, guaranteeing safe cooking without drying out the meat.
- Customize for Dietary Needs: Swap regular tortillas for gluten-free options, use plant-based protein alternatives, or create a low-carb version by serving over cauliflower rice for various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg