Description
Quick and easy sheet pan chicken fajitas featuring tender sliced chicken, colorful bell peppers, and onions seasoned with fajita spices, baked to perfection for a flavorful weeknight meal served with tortillas and toppings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1/2-inch strips
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium red onion, halved and thinly sliced
- 2-3 tablespoons olive oil
- 2 tablespoons fajita seasoning blend (or homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne)
- Juice of 1 lime
- Warm tortillas, for serving
- Optional toppings: salsa, guacamole, sour cream, fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C). Position an oven rack in the top third of the oven.
- In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and sprinkle generously with your fajita seasoning. Toss everything together until the chicken and vegetables are evenly coated.
- Spread the seasoned chicken and vegetables in a single layer on a large rimmed baking sheet. Allow it to rest at room temperature for about 10 minutes to marinate slightly, or refrigerate for up to 2 hours for deeper flavor.
- Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- For a bit of char, switch your oven to broil for an additional 2-3 minutes, watching carefully to prevent burning. The chicken should reach an internal temperature of 165°F (74°C).
- Remove from the oven, squeeze fresh lime juice over the top, and serve immediately with warm tortillas and your favorite fajita accompaniments.
Notes
- Ensure chicken reaches 165°F internal temperature for safety.
- Customize toppings to preference for added flavor.
- Homemade fajita seasoning can be adjusted for spice level.