These Sheet Pan Chicken Fajitas are a vibrant and flavorful dish that promises to bring a fiesta to your dinner table. This recipe combines juicy chicken with a rainbow of bell peppers and onions, all infused with aromatic spices and baked to perfection. It's a healthy, easy, and delicious meal that's perfect for busy weeknights or casual entertaining.
Get ready to experience the magic of Sheet Pan Chicken Fajitas! This fajita recipe is a game-changer for anyone looking for a simple yet scrumptious meal.
These oven baked chicken fajitas are a delightful blend of tender chicken and colorful vegetables, all seasoned with a homemade fajita spice mix.
These Fajitas are not only delicious but also versatile. They are ideal for various occasions - from a relaxed family dinner to a vibrant party meal.
Loving these Sheet Pan Fajitas? For more awesome Taco Tuesday recipes, be sure to try the Taco Charcuterie Board for a fun DIY taco experience, the savory Smash Burger Tacos, and our cozy Easy Crock Pot Taco Soup. They're all amazing ways to switch up your Taco Tuesday menu!
Jump to:
What You'll Love About This Recipe
- Effortless Preparation: Minimal prep work is required.
- One-Pan Wonder: Easy cooking and clean-up with just one sheet pan.
- Customizable: Cater to various taste preferences with assorted toppings.
- Healthy and Wholesome: Packed with proteins and veggies.
- Perfect for Meal-Prep: Great for preparing meals in advance.
Ingredients
For these sheet pan chicken fajitas you'll need the following ingredients:
Chicken: Opt for fresh, boneless skinless chicken breasts or thighs for the best flavor and texture.
Bell Peppers: A mix of red, yellow, and orange bell peppers adds a sweet and colorful touch.
Red Onion: Choose firm, bright red onions for a sharp and tangy flavor.
Garlic & Cilantro: Fresh garlic and cilantro are key for authentic taste.
Spices: A blend of paprika, garlic powder, onion powder, chili powder, oregano, and cumin creates the perfect fajita seasoning.
Olive Oil: A good quality olive oil enhances the dish's richness.
Toppings: Our favorite fajita toppings are sour cream, avocado, mozzarella, and lime to add creaminess, freshness, and zest.
Flour Tortillas: To pile on your delicious fajitas.
Equipment
- Sheet Pan: A large, sturdy sheet pan is crucial for even cooking.
- Mixing Bowl: For marinating the chicken and veggies.
- Parchment Paper: Optional, for easier cleanup.
- Cutting Board & Knife: For prepping the ingredients.
- Tongs: Handy for flipping and serving.
- Stove or Microwave: To warm the tortillas.
Instructions
Oven Preheating: Start by setting your oven to 375°F (190°C). This ensures that your oven reaches the optimal temperature for cooking your fajitas evenly and perfectly.
Marinating Chicken and Vegetables: In a sizeable mixing bowl, combine diced chicken with a drizzle of olive oil.
Sprinkle in the paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper. Stir well to coat the chicken uniformly.
Next, introduce the minced garlic, and the vibrantly colored slices of red, yellow, and orange bell peppers, along with the red onion.
Toss thoroughly, ensuring that the vegetables and chicken are well-coated with the spice and oil mixture for maximum flavor infusion.
Sheet Pan Preparation: Line a sheet pan with parchment paper or give it a light grease. This prevents sticking and makes cleanup a breeze. Now, evenly distribute the spice-coated chicken and vegetables on the pan. Arranging them in a single layer is key for achieving an even roast and the perfect caramelization.
Baking Time: Slide the sheet pan into your preheated oven. Let it bake for 30-35 minutes. You’re aiming for the chicken to be thoroughly cooked through (safety first!) and to have a mouth-watering, golden-brown hue. Oven strengths vary, so it's wise to check the chicken's doneness as you near the end of baking time.
Fajita Assembly: When your chicken and veggies are baked to your satisfaction, it's time to bring it all together. Warm up your tortillas — this can be done either in the oven, on the stovetop, or in the microwave, according to what you prefer or the package instructions.
Serving with Toppings: Now for the fun part – assembling your fajitas! Lay a tortilla flat and spoon a generous amount of the savory chicken and veggie mix onto it.
For the final flourish, add a squeeze of fresh lime juice for zest, a few chunks of creamy avocado, a dollop of smooth sour cream, a handful of shredded mozzarella for that wonderful cheese pull, and a sprinkling of fresh, fragrant cilantro for a burst of freshness.
I love to serve these sheet pan fajitas with our favorite toppings. Like our delicious guacamole recipe or easy salsa recipe and a lime wedge.
A squirt of lime juice and a pinch of salt over these tacos elevates all of the flavors.
Top Tips
Ingredient Freshness: Use the freshest ingredients possible, especially the chicken and vegetables, to ensure the best flavor and texture.
Even Thickness: Slice your chicken and veggies uniformly for consistent cooking.
Spice Adjustment: Feel free to adjust the amount of each spice to your taste. More chili powder for heat, or less cumin for a milder flavor.
Room for Roasting: Avoid overcrowding the sheet pan. This allows the ingredients to roast rather than steam, enhancing their flavor.
Regular Checks: Keep an eye on the oven as cooking times can vary. Check that the chicken is cooked through and veggies are tender but not overdone.
Resting Time: Let the chicken rest for a few minutes after baking. This helps to retain its juices, ensuring it’s moist and flavorful.
Warm Tortillas: Heating your tortillas makes them more pliable and adds a touch of warmth to your meal.
Prep Ahead: Chop your veggies and prepare the spice mix ahead of time for quicker assembly.
Storage Instructions
Refrigeration: Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Store toppings separately to maintain their freshness.
Freezing: The chicken and vegetable mix can be frozen for up to 3 months. To freeze, cool the mixture completely and store in freezer-safe bags or containers.
Reheating: For best results, reheat in the oven or on the stovetop to maintain the texture of the chicken and veggies. Microwaving is quick but may alter the texture slightly.
Avoiding Sogginess: To keep tortillas from getting soggy, store them separately from the chicken and vegetable mixture and reheat them just before serving.
Substitutions
- Protein Swap: Use shrimp, beef, or tofu as an alternative to chicken.
- Veggie Variations: Try adding mushrooms, zucchini, or spinach for extra nutrition.
- Dairy-Free Toppings: Use dairy-free cheese and yogurt instead of sour cream and mozzarella.
- Swap the homemade fajita seasoning for a premade seasoning for an even easier oven baked chicken fajita recipe.
Variations
- Spicy Kick: Add jalapeños or increase the chili powder for more heat.
- Cheesy Delight: Sprinkle cheese directly on the hot fajitas for a melty experience.
- Low-Carb Option: Serve over lettuce or in low-carb tortillas.
Recipe
Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a colorful, tasty, and nutritious meal that will please the whole family.
Ingredients
- 2.5 pounds of chicken, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- ½ teaspoon of paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of Mexican chili powder
- ½ teaspoon of dried oregano
- ½ teaspoon of cumin
- 1 teaspoon of salt, or to taste
- 1 teaspoon of black pepper, or to taste
- 2 garlic cloves, minced
- 1 bunch of cilantro, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of sour cream, for topping
- 1 avocado, diced, for topping
- 1 cup of mozzarella, shredded, for topping
- 1 lime, juiced, for topping
- 12 tortillas (e.g., flour tortillas)
Instructions
- Prehat oven to 375°F (190°C).
- In large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, black pepper. Add minced garlic, sliced red, yellow, orange bell peppers, red onion. Mix until evenly coated.
- Line sheet pan with parchment or lightly grease. Spread chicken and veggies in single layer.
- Bake 30-35 minutes until chicken is cooked and browned. Check for doneness.
- Warm tortillas. Add chicken and veggie mix.
- Top with lime juice, diced avocado, sour cream, shredded mozzarella, chopped cilantro.
Notes
For the best flavor, let the chicken marinate for at least 15 minutes before baking.
It's best to use thawed chicken to ensure even cooking. If you only have frozen chicken, extend the baking time and check for complete cooking using a meat thermometer.
To add more heat, increase the amount of Mexican chili powder or add diced jalapeños to the mix. For an extra kick, a dash of hot sauce or cayenne pepper can also do the trick.
Absolutely! You can substitute chicken with tofu, tempeh, or a variety of vegetables like zucchini, mushrooms, or extra bell peppers. Remember to adjust cooking times as these will cook faster than chicken.
Feel free to get creative with toppings! Some great additions include guacamole, pico de gallo, shredded lettuce, black beans, or cheese varieties like cheddar or pepper jack.
Yes, for a smoky flavor, you can cook the chicken and veggies on a grill-safe pan. Keep a close eye to avoid burning and turn frequently for even cooking.
The chicken and veggie mix is gluten-free. To ensure a completely gluten-free meal, use gluten-free tortillas.
Yes, you can prepare the chicken and veggies a day in advance and refrigerate them. When ready to eat, just bake as instructed. This can enhance the flavors as the marinade has more time to infuse.
Enjoyed these chicken fajitas recipe? Let us know in the comments.
Leave a Reply