Go Back
For this tasty sheet pan fajita chicken, gather these ingredients: - 4 boneless, skinless chicken breasts - 2 bell peppers (1 red, 1 yellow), sliced into strips - 1 large red onion, sliced into thin wedges - 3 tablespoons extra virgin olive oil - 2 tablespoons fajita seasoning (store-bought or a homemade blend) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Zest of 1 lime and juice from the same lime - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnish - Soft tortillas (flour or corn), for serving - Sliced avocado, for topping You can swap some ingredients if you need to. Use chicken thighs instead of breasts for more flavor. Any color of bell pepper works. You can also try onion powder in place of fresh onion. If you want a kick, add jalapeños. For a low-carb option, serve with lettuce wraps instead of tortillas. - Chicken Breasts: These are lean and cook quickly. They soak up flavors well. - Bell Peppers: They add color and sweetness. Each color has a slightly different taste. - Red Onion: This onion gives a nice crunch and a mild taste when roasted. - Fajita Seasoning: This blend of spices brings the classic fajita taste. You can buy it or make your own. - Lime: The zest and juice brighten up the dish. Lime adds a fresh, zesty flavor that balances the spices. This dish is not just simple, it’s also packed with flavor and color. Enjoy making it with the full recipe! First, set your oven to 400°F (200°C). This high heat helps the chicken and veggies roast nicely. While it heats, gather your ingredients. You’ll need chicken, peppers, onion, oil, and spices. A clean workspace makes cooking fun and easy. In a bowl, mix the fajita seasoning, garlic powder, smoked paprika, lime zest, salt, and pepper. Then, take your chicken breasts and place them in another bowl. Drizzle them with olive oil and lime juice. Add your spice mix on top. Use your hands to rub the spices all over the chicken. Make sure each piece gets a good coat. Grab a large sheet pan. Place the seasoned chicken in the center. Now, take your sliced bell peppers and red onion. Scatter them around the chicken on the pan. Drizzle a bit more olive oil over the veggies. Gently toss them to coat with oil. Put the sheet pan in the oven. Bake for 25-30 minutes. The chicken should reach 165°F (74°C) inside. The veggies should be tender and have a nice color. When done, let it rest for a few minutes. This keeps the chicken juicy. Slice the chicken into strips for serving. You can find the full recipe above. Enjoy this simple and tasty meal! To get the best roast, start with fresh ingredients. Use chicken breasts that are even in size. This helps them cook evenly. Spread the vegetables in a single layer. This allows them to caramelize and become sweet. Keep an eye on the oven temperature. If it's too high, the chicken can dry out. Your goal is juicy chicken and tender veggies. Using the right tools makes cooking easier. Here’s what I recommend: - A large rimmed sheet pan for even cooking - A sharp knife for slicing chicken and veggies - A mixing bowl for seasoning - A meat thermometer to check the chicken's doneness - Tongs for easy serving These tools help you make the process smooth and fun. When serving, warm your tortillas for the best taste. You can stack them on a plate. Place the chicken and veggies inside each tortilla. For extra flavor, add fresh cilantro and creamy avocado. You might also serve with lime wedges for a zesty kick. If you're feeling adventurous, try adding cheese or salsa! For the full recipe, check out the Zesty Sheet Pan Fajita Chicken details. {{image_4}} You can make a tasty vegetarian version of fajitas. Instead of chicken, use hearty vegetables. Bell peppers, onions, and zucchini are great choices. You can also add mushrooms for a meaty texture. Roasting these veggies brings out their natural sweetness. Toss them with olive oil and fajita spices. This dish pairs well with warm tortillas and avocado. If you love heat, add jalapeños or serrano peppers. Slice them thin and mix with your veggies. You can also use a spicy fajita seasoning blend. This gives a nice kick to your dish. Try adding crushed red pepper flakes for more spice. Everyone will love the bold flavors in your fajitas. You can swap chicken for other proteins too. Shrimp or steak works well in fajitas. Both cook quickly and soak up flavors. If you prefer plant-based options, try tofu or tempeh. Just make sure to marinate them in the seasoning. This adds great taste. Each protein brings a new twist to your meal. For the full recipe, check out the Zesty Sheet Pan Fajita Chicken. After you enjoy your sheet pan fajita chicken, let it cool down. Place leftovers in an airtight container. This keeps the chicken and veggies fresh. You can store them in the fridge for up to three days. Always make sure to seal the container tightly to avoid any odors. If you want to save your fajita chicken for later, freezing works great. First, let it cool completely. Then, wrap the chicken and veggies in plastic wrap. Place them in a freezer-safe container or a zip-top bag. This keeps them safe from freezer burn. You can freeze them for up to three months. When ready to eat, just thaw in the fridge overnight. To reheat, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the fajitas on a baking sheet and cover with foil. Heat for about 15 minutes, or until warm. For the microwave, place a portion in a bowl and cover it. Heat in short bursts until hot, stirring in between. This keeps the chicken juicy and the veggies tender. You can tell the chicken is done when it reaches 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken. The juices should run clear. If the chicken looks pink, it needs more time. Let it rest for a few minutes after baking to keep it juicy. Yes, you can use other meats like beef or shrimp. For beef, flank steak works well and cooks quickly. If using shrimp, cook them for a shorter time. Keep an eye on your cooking times to prevent drying out. Fajitas shine with fresh toppings. Try these: - Sliced avocado - Sour cream - Salsa or pico de gallo - Shredded cheese - Fresh cilantro - Lime wedges These add flavor and texture to your meal. Yes! To make this dish gluten-free, use corn tortillas instead of flour. Check your seasoning for gluten. Most fajita seasonings are gluten-free, but it’s good to read labels. Enjoy your fajitas without worry! For the full recipe, check out the details above. This article covered the key ingredients for making fajitas and their roles. We explored step-by-step instructions for prepping and baking, plus tips to get the best roast. I shared fun variations, like vegetarian and spicy options, along with storage and heating advice. Fajitas are versatile and easy to customize. You can easily adjust flavors and ingredients to fit your taste. Enjoy making these tasty meals that bring everyone together!

Sheet Pan Fajita Chicken

Get ready to spice up your dinner with this zesty sheet pan fajita chicken recipe! This easy and flavorful meal brings together juicy chicken, colorful bell peppers, and sweet red onion, all roasted to perfection. Ideal for busy weekdays, it’s ready in just 40 minutes. Serve it in warm tortillas with creamy avocado and fresh cilantro for a delightful feast. Click through to explore the full recipe and bring this vibrant dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 bell peppers (1 red, 1 yellow), sliced into strips

1 large red onion, sliced into thin wedges

3 tablespoons extra virgin olive oil

2 tablespoons fajita seasoning (store-bought or a homemade blend)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Zest of 1 lime and juice from the same lime

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Soft tortillas (flour or corn), for serving

Sliced avocado, for topping

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create a hot environment for optimal roasting.

    In a small bowl, combine the fajita seasoning, garlic powder, smoked paprika, lime zest, and a pinch of salt and pepper. Mix well to create a flavorful seasoning blend.

      In a large mixing bowl, place the chicken breasts, then drizzle with the olive oil and freshly squeezed lime juice. Sprinkle the prepared seasoning mixture over the chicken. Use your hands or a spoon to thoroughly coat the chicken in the seasoning mix, ensuring each piece is well-covered.

        On a large, rimmed sheet pan, arrange the seasoned chicken breasts in the center. Scatter the sliced bell peppers and red onion around the chicken. Drizzle a little more olive oil over the vegetables and gently toss to ensure they're evenly coated.

          Transfer the sheet pan to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

            Once cooked, carefully remove the sheet pan from the oven and let it rest for a few minutes to retain its juices. Slice the chicken into strips to maximize flavor and presentation.

              To serve, place the sliced chicken and roasted vegetables in warm tortillas. Top with creamy avocado slices and freshly chopped cilantro for a burst of flavor and freshness.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Stack the tortillas on a warm plate, and place the chicken and vegetables artfully on each tortilla. Garnish with extra cilantro and lime wedges for a vibrant and appealing look!