Quick Sheet Pan Chicken Fajitas (Flavorful!)
This Sheet Pan Chicken Fajitas Recipe is one of the most satisfying of all our Easy Dinner Recipes! Done in just 25 minutes, it's everything you love about yummy Mexican food - tender strips of chicken, caramelized onions, soft poblanos and bell peppers, and a perfect blend of spices. By baking them in the oven, this recipe is extra fast and requires minimal cleanup, yet doesn't sacrifice any flavor!
Servings: 5 -6
Calories: 501kcal
Ingredients
- 2 lbs boneless skinless chicken breast cut in half horizontally and cut ½ inch slices (*see notes)
- 3 medium peppers (poblanos or bell peppers) cut in ½ inch slices (**see note)
- 1 medium yellow or sweet onion cut in ¼ inch slices
- 3 tablespoon olive oil
- 2 teaspoon kosher salt
- ½ teaspoon pepper
- 2 teaspoon chili powder
- 1½ teaspoon cumin
- 1½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1½ teaspoon granulated sugar
- 10-12 tortillas
- Optional toppings: Salsa, sour cream, limes, lettuce, avocado, shredded cheese
Instructions
- Preheat the oven to 425°F. I leave my sheet pan unlined, but feel free to line with foil if you want.
- Place the sliced chicken, peppers, and onions in the middle of the sheet pan. Drizzle with olive oil and sprinkle evenly with seasonings. Toss well with tongs until evenly combined.2 lbs boneless skinless chicken breast, 3 medium peppers (poblanos or bell peppers), 1 medium yellow or sweet onion, 3 tablespoon olive oil, 2 teaspoon kosher salt, ½ teaspoon pepper, 2 teaspoon chili powder, 1½ teaspoon cumin, 1½ teaspoon smoked paprika, 1 teaspoon garlic powder, 1½ teaspoon granulated sugar
- Spread everything into a single layer. Bake for 14-16 minutes, or until the chicken is cooked through and a thermometer registers 165°F. During the last 3-5 minutes, switch your oven setting to broil. Place the sheet pan on the highest rack and broil until veggies and chicken are charred on the edges.
- Serve with warm tortillas and toppings of choice. Enjoy!10-12 tortillas, Optional toppings: Salsa, sour cream, limes, lettuce, avocado, shredded cheese
Notes
*Chicken: You can use boneless skinless chicken thighs instead. Do not cut them in half horizontally; just cut them into ½ inch slices.
**Peppers: We used 2 poblanos and 1 yellow bell pepper in the pictures, but you can use any combination you like.
***We use an extra large baking sheet. You can use regular, but if it doesn't fit in a single layer you should use two pans.
Tips and Tricks
- An extra large baking sheet will cook the most evenly and roast beautifully.
- There will be some juices on the pan after cooking (that's a normal part of sheet pan dinners). You can drain the juices before serving if you prefer.
- Don't cook anything else in the oven at the same time. This will prevent steaming.
- Store in an airtight container in the fridge for 3-4 days.
- Reheat in a hot cast iron skillet, in the microwave for 1-2 minutes, or under the broiler for 3-4 minutes until warmed through.
Nutrition
Calories: 501kcal | Carbohydrates: 38g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1600mg | Potassium: 954mg | Fiber: 4g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 61mg | Calcium: 121mg | Iron: 4mg
