Overview
Sheet pan meals are a game-changer for busy weeknights. By roasting the chicken and vegetables together, you infuse them with smoky, savory flavors while keeping prep and cleanup to a minimum. These fajitas are loaded with juicy chicken, caramelized bell peppers, and onions, seasoned with a zesty blend of chili powder, cumin, and paprika. Serve them up in warm tortillas with your favorite toppings for a satisfying Mexican-inspired meal.
Ingredients (Serves 4)
- 1 lb chicken breast , sliced into thin strips
- 1 large bell pepper , sliced (any color works!)
- 1 large onion , sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper (to taste)
- Flour or corn tortillas (for serving)
- Optional toppings : shredded cheese, sour cream, guacamole, salsa, lime wedges, fresh cilantro
Instructions
- Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup.
- Prepare the Ingredients
- Slice the chicken breasts into thin strips, about 1/4-inch thick. Thinly slice the bell pepper and onion into strips as well. This ensures even cooking and helps the vegetables caramelize beautifully.
- Season the Mixture
- In a large mixing bowl, combine the chicken, bell pepper, onion, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the ingredients are evenly coated with the spices.
- Spread on the Sheet Pan
- Arrange the chicken and vegetable mixture in a single layer on the prepared baking sheet. Make sure there’s enough space between the pieces for them to roast properly instead of steaming.
- Roast in the Oven
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, stirring halfway through, until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly charred around the edges.
- Serve with Tortillas and Toppings
- Warm the tortillas in the microwave or on a skillet. Assemble the fajitas by placing the chicken and vegetable mixture inside each tortilla. Top with your choice of shredded cheese, sour cream, guacamole, salsa, lime wedges, and fresh cilantro. Roll up the tortillas and serve immediately.
Tips and Variations
- Add Extra Flavor
- For an extra burst of flavor, squeeze fresh lime juice over the chicken and vegetables before roasting. You can also sprinkle some garlic powder or oregano into the spice mix.
- Use Different Proteins
- Swap the chicken for beef strips, pork tenderloin, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
- Include More Vegetables
- Add sliced zucchini, mushrooms, or cherry tomatoes to the sheet pan for added variety and nutrition.
- Make It Spicy
- Increase the heat by adding a pinch of cayenne pepper or red pepper flakes to the spice mix. You can also top the fajitas with hot sauce or jalapeños.
- Low-Carb Option
- Skip the tortillas and serve the chicken and vegetables over a bed of lettuce or cauliflower rice for a lower-carb alternative.
- Meal Prep Friendly
- Double the recipe and store the leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven when ready to eat.
Nutritional Benefits
- Chicken Breast : Lean protein source that keeps you full and satisfied.
- Bell Peppers : Packed with vitamin C, antioxidants, and fiber.
- Onions : Contain quercetin, an anti-inflammatory compound, and add natural sweetness to the dish.
Conclusion
This sheet pan chicken fajitas recipe is a delicious and effortless way to enjoy a hearty, homemade meal without spending hours in the kitchen. With its vibrant colors, bold flavors, and customizable toppings, it’s sure to become a family favorite. Whether you’re hosting guests or looking for a quick weeknight dinner, this dish delivers on both taste and convenience. Wrap up the goodness and savor every bite