Sheet Pan Chicken Fajitas (Printable)
Tender chicken and colorful vegetables roasted together for a vibrant Tex-Mex main dish.
# What You'll Need:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 cloves garlic, minced
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp cayenne pepper
15 - Juice of 1 lime
→ For Serving
16 - Warm flour or corn tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream
20 - Sliced avocado or guacamole
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne.
03 - Add chicken strips, bell peppers, onion, and minced garlic to the bowl. Toss until everything is evenly coated with the marinade.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from the oven. Garnish with chopped cilantro and a squeeze of lime juice. Serve hot with warm tortillas and your favorite toppings, such as sour cream and avocado.
# Expert Tips:
01 -
- The cleanup is practically nonexistent, which means you can actually enjoy your Tuesday evening instead of spending it scrubbing pans
- That combination of smoked paprika and cumin makes your whole kitchen smell like a Tex-Mex restaurant in the best possible way
- Everything finishes cooking at the same time, so your chicken and vegetables come out perfectly together
02 -
- Crowding the pan is the fastest way to end up with steamed, sad vegetables instead of roasted, caramelized ones
- Stirring halfway through is not optional if you want even cooking and those beautiful browned spots on everything
- Letting the chicken rest for a couple minutes after removing from the oven keeps all those juices inside where they belong
03 -
- Slice your vegetables while the chicken marinates for even more flavor penetration, though they are delicious either way
- Double the spice rub and store half in a jar for next time, because this recipe is worth repeating often