Go Back
- 1.5 lbs boneless, skinless chicken breasts - 2 red bell peppers - 2 yellow bell peppers - 1 large red onion The main ingredients make this dish colorful and tasty. Chicken breasts are lean and cook well. Red and yellow bell peppers add sweetness. The red onion gives a nice bite. - 3 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - Juice of 2 fresh limes - Salt and freshly ground black pepper These seasonings create a zesty and bold flavor. Olive oil helps the spices stick to the chicken. Cumin and smoked paprika add depth. Chili powder gives it a little heat. Lime juice brightens everything up. - A handful of fresh cilantro, chopped - Soft tortillas - Optional toppings like avocado, sour cream, or salsa Fresh cilantro adds a burst of flavor. Warm soft tortillas make it easy to wrap. You can add toppings for extra taste and texture. This dish is perfect for sharing with family or friends. {{ingredient_image_2}} 1. Preheat the oven to 425°F (220°C). This heat helps the chicken and veggies to char nicely. 2. Prepare the chicken and vegetables by slicing 1.5 lbs of boneless, skinless chicken breasts into thin strips. Next, slice 2 red and 2 yellow bell peppers into thin strips. Finally, cut 1 large red onion into wedges. This mix brings great color and taste. 1. Combine olive oil and spices in a small bowl. Use 3 tablespoons of olive oil. Add 2 teaspoons of ground cumin, 2 teaspoons of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Don’t forget a pinch of salt and black pepper! 2. Toss chicken and vegetables in a large mixing bowl. Pour the spice mix over the chicken and veggies. Use your hands or a spoon to mix everything together well. Make sure each piece gets coated in that tasty marinade. 1. Arrange on the sheet pan by spreading the chicken and veggie mix in a single layer. This helps them cook evenly. 2. Baking time and stirring instructions: Place the pan in the oven and bake for about 20-25 minutes. Stir halfway through to ensure even cooking. Check for doneness when the chicken is cooked through and the veggies show a nice char. To get the best results, lay the chicken and veggies in a single layer. This helps them cook evenly. If you stack them, some pieces may burn while others stay raw. Check for doneness by cutting a piece of chicken. If it's white inside and the juices run clear, it’s done. You can also use a meat thermometer. The chicken should reach 165°F (75°C). Want to kick up the flavor? Try adding extra spices like cayenne pepper for heat or oregano for depth. You can also experiment with marinades. A mix of yogurt and lime juice can add a nice tang. Another great option is to use a store-bought fajita marinade. This can save time and add great taste to your dish. Cilantro adds a fresh touch to your fajitas. Chop a handful and sprinkle it on right before serving. This will brighten up the dish. For toppings, set out creamy avocado slices, rich sour cream, and zesty salsa. You can also include shredded cheese or diced tomatoes for more color and flavor. Pro Tips Marinate for More Flavor: For an even more flavorful dish, let the chicken and vegetables marinate in the spice mixture for at least 30 minutes or up to overnight in the refrigerator. Use Fresh Ingredients: Fresh vegetables not only add vibrant colors to your dish but also enhance the overall flavor. Opt for in-season produce whenever possible. Customize Your Heat: Adjust the level of spiciness by adding fresh jalapeños or red pepper flakes if you prefer a spicier fajita mix. Rest Your Chicken: Allow the cooked chicken to rest for a few minutes before serving. This helps retain its juices, making it more tender and flavorful. {{image_4}} You can switch out the chicken for different proteins. Shrimp works great. It cooks fast and absorbs flavors well. Tofu is another excellent choice for a plant-based meal. Press the tofu to remove water. Then cut it into cubes and marinate it like the chicken. If you’re in the mood for other meats, try beef or pork. Thin strips of flank steak or pork tenderloin add nice flavors and textures. Adding seasonal veggies can elevate your dish. Try zucchini, corn, or asparagus. They add color and taste. You can also include black beans for protein and fiber. Mix them in with the chicken and veggies. They add a creamy texture when cooked and pair well with spices. You can serve this dish in many fun ways. One option is a salad bowl. Start with a bed of greens, then add the fajita mix on top. Drizzle with lime juice for freshness. Another idea is to make fajita-style burritos. Grab a large tortilla, fill it with the mixture, and roll it up. This makes for a tasty, on-the-go meal. After you enjoy your sheet pan fajita chicken, let it cool down. Place leftovers in a container with a tight lid. This helps keep your dish fresh. You can store it in the fridge for up to three days. To avoid soggy fajitas, keep the chicken and veggies separate from the tortillas. If you want to keep your fajitas longer, freezing is a great option. First, let the leftovers cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze the fajitas for up to three months. To reheat, thaw the fajitas in the fridge overnight. Then, heat them in the oven at 350°F (175°C) until warmed through. In the fridge, your sheet pan fajita chicken lasts about three days. If you freeze it, it will stay good for about three months. Always check for any off smells or changes in texture before eating. When stored properly, you can enjoy this tasty dish again and again! To make this dish gluten-free, choose corn tortillas instead of wheat ones. For seasonings, check labels on spices. Some brands may add gluten. You can use fresh spices and herbs for safe options. This way, you keep the flavors while avoiding gluten. Yes, you can use frozen chicken. First, thaw the chicken in the fridge overnight or use the microwave. Once thawed, cut it into strips. You may need to bake it a bit longer. Always ensure the chicken reaches 165°F. This keeps your meal safe and delicious. You can serve it with many sides. Mexican rice or black beans pair well. Fresh guacamole or salsa adds a tasty twist. For drinks, try lemonade or a light beer. Lime wedges also give a nice zing. Each option enhances the meal's fun and flavor. This blog post covered how to make delicious sheet pan fajitas. We discussed key ingredients, seasonings, and easy preparation steps. I shared tips to enhance flavor and serve specials. Don’t forget to try variations like tofu or shrimp, and explore different serving styles. Finally, proper storage can keep leftovers fresh for longer. With these insights, you can enjoy your fajitas anytime. Happy cooking, and enjoy every bite!

Sizzling Sheet Pan Fajita Chicken

A vibrant and flavorful dish featuring chicken and colorful bell peppers, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
  • 2 red bell peppers, sliced into thin strips
  • 2 yellow bell peppers, sliced into thin strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 Juice of fresh limes
  • A handful of fresh cilantro, chopped (for garnish)
  • Soft tortillas, for serving

Instructions
 

  • Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that sizzling, slightly charred effect.
  • In a large mixing bowl, combine the thinly sliced chicken, red and yellow bell peppers, and red onion, ensuring an even distribution of colors and textures.
  • In a separate small bowl, whisk together the olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, along with a generous pinch of salt and pepper. Add the fresh lime juice and continue whisking until the mixture is well combined and aromatic.
  • Pour this zesty spice mixture over the chicken and vegetables in the large bowl. Use your hands or a large spoon to toss everything together thoroughly until each piece is evenly coated in the flavorful marinade.
  • Spread the seasoned chicken and vegetable mixture out onto a large sheet pan in a single layer to ensure even cooking and caramelization.
  • Place the sheet pan in the preheated oven and bake for approximately 20-25 minutes. Keep an eye on it, stirring halfway through to promote even browning and cooking. You’ll know it’s done when the chicken is fully cooked and the vegetables develop a slight char.
  • Once cooked, carefully remove the sheet pan from the oven and let it rest for a few minutes to cool slightly and allow the flavors to mingle.
  • Before serving, sprinkle the dish generously with freshly chopped cilantro to add a burst of freshness.
  • Serve the sizzling fajita medley wrapped in warm tortillas, alongside your choice of toppings such as creamy avocado, rich sour cream, and vibrant salsa for a delightful flavor explosion.

Notes

Pair with a side of Mexican rice or black beans, and serve with lime wedges for extra zest.
Keyword chicken, easy dinner, fajitas, sheet pan