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30 Minute Sheet Pan Chicken Fajitas Recipe

30 Minute Sheet Pan Chicken Fajitas Recipe
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5.3 from 5 reviews

This 30 Minute Sheet Pan Chicken Fajitas recipe is a quick, flavorful, and easy-to-make meal perfect for busy weeknights. Tender chicken breast tenders are roasted with a colorful mix of bell peppers and onions, all seasoned with a vibrant blend of spices. Cooking everything on a single sheet pan ensures minimal cleanup while delivering juicy, slightly charred fajita filling ready to be wrapped in warm tortillas. Customize with your favorite fajita toppings for a perfect Tex-Mex dinner in just half an hour.

Ingredients

Scale

Protein and Vegetables

  • 1 pound chicken breast tenders, cut into bite-size pieces
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced

Spices and Oil

  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat for even cooking.
  2. Prepare ingredients on the sheet pan: Arrange the chicken pieces, sliced red onion, and all the sliced bell peppers in a single layer on a large baking sheet to ensure even roasting.
  3. Season and oil: Drizzle the olive oil over the chicken and vegetables. Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, onion powder, along with kosher salt and freshly cracked black pepper. Toss everything thoroughly on the pan until all pieces are evenly coated with the seasoning and oil.
  4. Bake the fajitas: Place the sheet pan in the oven and bake for 10 minutes to allow the flavors to meld and the chicken to begin cooking through.
  5. Stir and continue baking: Remove the sheet pan, give everything a good stir to redistribute the ingredients, then return to the oven for an additional 5 minutes of baking to finish cooking the chicken and soften the vegetables.
  6. Broil for charred edges: Switch the oven to the broil setting on high and broil the mixture for 2-3 minutes. This step crisps up the edges and adds a slight char for that classic fajita texture and smoky flavor.
  7. Serve: Transfer the cooked chicken and peppers to warm flour tortillas and top with your favorite fajita accompaniments like sour cream, guacamole, salsa, or shredded cheese. Enjoy immediately for the best flavor.

Notes

  • For a gluten-free version, use corn tortillas instead of flour tortillas.
  • You can substitute chicken breast tenders with boneless chicken thighs for a juicier texture.
  • Add sliced jalapeños to the vegetables for extra heat.
  • Feel free to prepare your favorite fajita toppings such as shredded cheese, sour cream, avocado, cilantro, or lime wedges.
  • To save time, you can prep vegetables and chicken ahead and refrigerate until ready to cook.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Nutrition

Keywords: Sheet pan chicken fajitas, quick chicken fajitas, healthy fajitas, Tex-Mex chicken, easy weeknight dinner

Find it online: https://tastybella.com/30-minute-sheet-pan-chicken-fajitas-recipe/