Description
A quick and easy Sheet Pan Chicken Fajitas recipe featuring tender chicken breast and colorful bell peppers roasted with a blend of spices on a single sheet pan for minimal cleanup. Served with warm flour tortillas, fresh lime juice, cilantro, and creamy avocado for a flavorful Tex-Mex meal perfect for weeknight dinners.
Ingredients
Protein and Vegetables
- 1 ½ pounds boneless skinless chicken breast, sliced into thick strips
- 3 bell peppers, sliced into strips
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
Seasonings and Oil
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
To Serve
- Flour tortillas
- Lime wedges
- Fresh cilantro
- Avocado, sliced
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Ingredients on Sheet: Place the sliced chicken breast, bell peppers, red onion, minced garlic, and olive oil directly onto the prepared baking sheet.
- Mix and Sprinkle Seasoning: In a small bowl, combine chili powder, cumin, paprika, coriander, onion powder, salt, and black pepper. Sprinkle this spice mixture evenly over the chicken and vegetables on the baking sheet.
- Toss to Coat: Using tongs or your hands, toss the chicken and vegetables together on the sheet pan until everything is well coated with the seasoning and oil. Spread the mixture into an even layer for even cooking.
- Bake and Warm Tortillas: Place the baking sheet in the oven and cook for 15-20 minutes, tossing once halfway through to ensure even cooking. In the last 5 minutes, wrap a stack of flour tortillas tightly in foil and add them to the baking sheet to warm.
- Serve: Remove from oven and serve the fajita chicken and vegetables with the warmed tortillas, garnished with fresh lime juice, cilantro leaves, and sliced avocado for added creaminess and freshness.
Notes
- Use thick strips of chicken breast for juicy, evenly cooked meat.
- Bell pepper colors can be varied based on preference (green, red, yellow, or orange).
- Adjust spice levels by adding cayenne pepper or reducing chili powder.
- For gluten-free option, serve with corn tortillas instead of flour tortillas.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
