sheet pan fajitas
This delicious and easy sheet pan fajitas recipe combines marinated chicken, bell peppers, and onions, all roasted to perfection. Perfect for a quick weeknight dinner, serve with tortillas and your favorite toppings for a satisfying meal.
Equipment
- 1 large mixing bowl
- 1 sheet pan
- 1 spatula or tongs
- 1 knife
- 1 cutting board
Ingredients
- 1 pound chicken breast, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bell peppers (red and green) sliced
- 1 medium onion, sliced
- to taste tortillas, for serving
- optional salsa, sour cream, avocado, cilantro, lime wedges For serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced chicken, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is well coated.
- Add the sliced bell peppers and onions to the bowl and mix to combine.
- Spread the chicken and vegetable mixture in a single layer on a sheet pan.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir once halfway through cooking for even roasting.
- Remove from the oven and allow to cool slightly.
- Serve the fajita mixture in warm tortillas, adding your choice of toppings.
Notes
Feel free to customize the vegetables by adding zucchini or mushrooms if desired.
For a vegetarian version, substitute the chicken with tofu or add more vegetables.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat before serving.