Laura Mariano
Sheet Pan Chicken Fajitas are a convenient and flavorful way to make a classic Mexican dish. Here’s a straightforward recipe to try:
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (any combination of colors), thinly sliced
- 1 large onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Tortillas, for serving
- Optional toppings: shredded cheese, salsa, sour cream, guacamole, lime wedges
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the chicken and vegetables: In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Toss well to coat evenly.
- Arrange on the baking sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
- Bake: Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized around the edges. Stir halfway through cooking to ensure even cooking.
- Serve: Remove from the oven and serve the sheet pan chicken fajitas hot with warmed tortillas and your choice of toppings such as shredded cheese, salsa, sour cream, guacamole, and lime wedges.
Tips:
- You can customize the seasoning blend to your taste preferences by adjusting the amount of spices or adding extra herbs like oregano or smoked paprika.
- Ensure the chicken slices are evenly thin so they cook through properly alongside the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for a few days and reheated for quick meals.
