Short introduction
Sheet Pan Chicken Fajitas are a delicious and easy-to-make dish that brings together tender chicken and colorful vegetables, all seasoned with bold fajita spices. This one-pan meal is not only quick to prepare but also makes for an appealing family dinner or a fun gathering with friends.
Why you’ll love it
This recipe is a favorite for many reasons. First, it’s simple and involves minimal cleanup since everything cooks on just one sheet pan. Second, it’s versatile— you can customize the ingredients based on your preferences. Lastly, it’s quick to prepare, taking only about 30 minutes from start to finish, making it perfect for busy weeknights!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3 bell peppers (green, yellow, red)
- 1 yellow onion
- 2 cloves garlic
- 3 tablespoons vegetable or canola oil
- 1 lime
- 1/4 cup fresh cilantro
- 8-10 small flour tortillas
- Sour cream (for serving)
- Sliced avocado or guacamole (for serving)
- Pico de gallo (for serving)
- Shredded cheese (for serving)
Substitutions & key variations
You can easily swap ingredients based on your taste. For instance, you can use turkey instead of chicken or add different vegetables like zucchini or mushrooms. If you’re looking for a low-carb option, try using lettuce leaves instead of tortillas. Additionally, you can adjust the spice level by adding more or less fajita seasoning according to your preference.
Step-by-step
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and grease a large sheet pan with non-stick spray or a little oil to prevent sticking.
Step 2: Prepare the Ingredients
Slice the chicken breasts into strips and cut the bell peppers and onion into similar-sized strips. This will ensure even cooking.
Step 3: Arrange on the Sheet Pan
Lay the sliced vegetables on the prepared sheet pan first and then place the sliced chicken on top of the vegetables.
Step 4: Season the Mixture
In a bowl, mix together your fajita seasoning ingredients. Sprinkle this mixture evenly over the chicken and vegetables. Add minced garlic and drizzle with vegetable or canola oil. Toss everything well to ensure the chicken and veggies are nicely coated with the seasonings.
Step 5: Bake
Place the sheet pan in the preheated oven and bake for 15-20 minutes. Make sure the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
Step 6: Warm the Tortillas
While the chicken and veggies bake, wrap your tortillas in foil and warm them in the oven for the last 5 minutes of cooking. This will make them soft and pliable for wrapping.
Step 7: Finish and Serve
Once done, take the sheet pan out of the oven. Squeeze fresh lime juice over the dish, sprinkle with chopped cilantro, and serve hot within the warm tortillas. Don’t forget to add toppings like sour cream, avocado, pico de gallo, and shredded cheese.
Success tips
- Make sure your chicken is cut into uniform strips to ensure even cooking.
- If your veggies are getting too soft, you can add them halfway through the cooking time to preserve some crunch.
- Always check the internal temperature of the chicken with a meat thermometer to prevent undercooking.
How to serve
Serve your Sheet Pan Chicken Fajitas in warm tortillas and let everyone customize their own. Provide toppings on the side, like sour cream, sliced avocado, guacamole, pico de gallo, and shredded cheese for a fun and interactive meal.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and vegetables in a microwave-safe dish and heat until warm. You can also reheat in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions
Q: Can I use frozen chicken for this recipe?
A: It’s best to use thawed chicken for even cooking. If using frozen chicken, make sure to fully cook it to the right temperature.
Q: What can I substitute for flour tortillas?
A: You can use corn tortillas, lettuce wraps for a low-carb version, or even serve the fajitas over rice.
Q: How spicy is this dish?
A: The spice level depends on the fajita seasoning you use. You can control it by adjusting the amount or choosing a milder mix.
Q: Can I prepare the ingredients ahead of time?
A: Yes! You can chop the veggies and chicken and store them in the fridge for up to 24 hours before cooking.
Q: Is this recipe gluten-free?
A: The recipe is not gluten-free due to the use of flour tortillas. You can use gluten-free tortillas to make it suitable for a gluten-free diet.
Nutrition notes / equivalents
Sheet Pan Chicken Fajitas are packed with protein from the chicken and a variety of vitamins from the colorful veggies. Each serving, with toppings, will provide carbohydrates from the tortillas, making it a balanced meal.
Conclusion + CTA
Sheet Pan Chicken Fajitas make dinner easy, fun, and delicious! These flavorful wraps are perfect for any occasion, whether it’s a quick weeknight dinner or a lively gathering. Give this recipe a try and see how it becomes a household favorite. Don’t forget to share your experience!
Links to related recipes
Sheet Pan Chicken Fajitas
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts Cut into strips for even cooking.
- 3 pieces bell peppers (green, yellow, red) Sliced into strips.
- 1 piece yellow onion Sliced into strips.
- 2 cloves garlic Minced.
- 3 tablespoons vegetable or canola oil For coating.
- 1 piece lime Juiced for seasoning.
- ¼ cup fresh cilantro Chopped for topping.
- 8-10 pieces small flour tortillas For serving.
- to taste sour cream For serving.
- to taste sliced avocado or guacamole For serving.
- to taste pico de gallo For serving.
- to taste shredded cheese For serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a large sheet pan with non-stick spray or a little oil.
- Slice the chicken breasts into strips and cut bell peppers and onion into similar-sized strips.
- Lay the sliced vegetables on the prepared sheet pan and then place the sliced chicken on top.
- In a bowl, mix together your fajita seasoning ingredients and sprinkle this mixture over the chicken and vegetables.
- Add minced garlic and drizzle with vegetable oil, then toss everything to coat.
Cooking
- Place the sheet pan in the oven and bake for 15-20 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C).
- Wrap tortillas in foil and warm them in the oven for the last 5 minutes of cooking.
- Once done, take out the pan, squeeze fresh lime juice over the dish, and sprinkle with chopped cilantro before serving.