Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas uses just one pan to put juicy, charred fajitas on the table in about 30 minutes. You're whole crew will love this recipe since it's so flavorful and easy to serve on a weeknight or for a crowd. You'll love the easy cleanup and eating leftovers--if you have any. My husband and I love this for weekly meal prep because it reheats really well, so check out the notes below for a tip.Yield: 4 servings (8 fajitas)
Ingredients
- 1 ½ lbboneless, skinless chicken breasts (cut into ½″-thick strips (or use chicken tenders))
- 3bell peppers (mix red, yellow, orange, or green, cored and cut into ½″-wide strips)
- 1 mediumonion (peeled and cut into ½″-thick slices)
- 2 tbspolive oil
- 2 tspchili powder
- 1 tspground cumin
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspfine sea salt (plus extra to taste)
- ½ tspfreshly ground black pepper
- 8 smallflour (or corn tortillas, warmed)
- lime wedges (to squeeze over finished fajitas and to serve)
- fresh cilantro leaves
- optional: sour cream (pico de gallo, guacamole, shredded cheese)
Directions
- 1
Heat & prep pan - Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the seasonings and set aside.
- 2
Spread veggies and chicken over a rimmed sheet pan and drizzle with olive oil. Sprinkle on the seasoning mix and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
- 3
Bake 18-20 minutes, then switch to broil for 2-3 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
- 4
Warm tortillas - Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
- 5
Garnish & serve - Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.