Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are a lifesaver for busy weeknights, offering incredible flavor with minimal cleanup. You’ll love how quickly this simple dinner recipe comes together, making healthy eating effortless and delicious.
Key Ingredients & Substitutions:
- Chicken: Boneless, skinless chicken breasts or thighs work best.
- Bell Peppers: Use a mix of colors for visual appeal and varied flavor. Any color works!
- Onion: Red or yellow onion, sliced.
- Fajita Seasoning: Store-bought or homemade.
- Oil: Olive oil or avocado oil.
- Lime: Fresh lime juice brightens the flavors.
- Tortillas: Corn or flour tortillas for serving.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken breasts, thinly sliced
- 2 large bell peppers (any color), thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 lime, juiced
- Warm tortillas, for serving
Optional Toppings:
- Fresh cilantro, chopped
- Avocado or guacamole
- Salsa
- Sour cream or Greek yogurt
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without toppings)
- Tools Needed: Large baking sheet, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Preheat your oven to 400°F (200°C). Slice your chicken breasts into thin strips and your bell peppers and onion into similar thin strips. This ensures even cooking.
2. Season the Chicken and Vegetables
In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss everything together until well coated.
3. Arrange on the Sheet Pan
Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Do not overcrowd the pan, as this can steam instead of roast. Use two pans if necessary.
4. Roast Until Cooked
Bake for 20 minutes, flipping halfway through. The chicken should be cooked through, and the vegetables tender-crisp and slightly charred. You’re almost ready for a simple dinner recipe!
5. Finish with Lime
Once out of the oven, squeeze fresh lime juice over the fajita mixture. This adds a burst of freshness that really enhances the flavors.
6. Serve and Enjoy
Serve your sheet pan chicken fajitas immediately with warm tortillas and your favorite toppings. This easy meal is perfect for any night of the week.
Variation Ideas:
- Spicier Kick: Add a pinch of cayenne pepper to your seasoning or a sliced jalapeño to the pan.
- Different Veggies: Try adding sliced zucchini or mushrooms for extra flavor and nutrients.
- Smoky Flavor: A tiny dash of smoked paprika can add depth to your seasoning blend.
Storage Instructions:
Store any leftover chicken fajita mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop until warmed through. You’ll have another quick and simple dinner recipe ready to go!
Frequently Asked Questions (FAQ):
Can I prepare the ingredients ahead of time?
Yes, you can slice the chicken and vegetables a day in advance and store them separately in the refrigerator. You can also mix the seasoning blend.
What if I don’t have a large enough sheet pan?
Use two baking sheets to avoid overcrowding. This ensures the ingredients roast instead of steam, leading to better texture.
Can I use frozen chicken?
Yes, but thaw it completely before slicing and cooking. Ensure all excess moisture is removed to prevent a watery result.
Is this recipe spicy?
Fajita seasoning typically has a mild to medium kick. You can adjust the spice level by adding more or less chili powder or cayenne.
What kind of tortillas are best?
Both corn and flour tortillas work wonderfully. Choose your favorite! Warming them before serving makes a big difference.
Can I make this dairy-free?
Absolutely! Just omit any dairy-based toppings like sour cream or cheese.
