Sheet Pan Chicken Fajitas
A quick and vibrant one-pan chicken fajita dish ready in minutes.
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Rate this RecipeEquipment
- 1 Sheet Pan A large rimmed baking sheet works best
- 1 Knife
- 1 Cutting Board
- 1 Measuring Spoons
- Oven Preheated to correct temperature
- 1 Tongs For tossing and serving
Ingredients
- 1 pound chicken breast approximately 450 g
- 1 large green bell pepper approximately 8 oz / 225 g
- 1 large red bell pepper approximately 8 oz / 225 g
- 1 medium onion approximately 6 oz / 170 g
- 2-3 clove garlic approximately 6-9 g
- 1-2 tablespoon fajita seasoning about 15-30 mL
- to taste salt and pepper adjust seasoning as needed
- 1-2 tablespoon olive oil about 15-30 mL
- 1-2 limes fresh lime juice enhances flavor
- as needed tortillas corn or flour, serve warm
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Take about 1 pound (450 g) of chicken breast and slice it thinly across the grain into even strips, ensuring they cook evenly. Thinly slice one large green bell pepper (around 8 oz / 225 g) and one large red bell pepper (8 oz / 225 g) into long, uniform strips, then follow with one medium onion (6 oz / 170 g) cut into slender segments. Mince 2–3 cloves of garlic (6–9 g), scattering the aromatic goodness across your sheet pan. Spread the chicken, peppers, onions, and garlic out evenly, ensuring enough space so that they roast rather than steam.
- Drizzle about 1–2 tablespoons (15–30 mL) of olive oil over the mixture and sprinkle with 1–2 tablespoons (15–30 mL) of your favorite fajita seasoning blend or a homemade combination of chili powder, cumin, paprika, garlic powder, and a pinch of salt and pepper. Slice one or two limes and place them around the mixture to let their juices release during cooking. Gently toss everything so the spices and oil coat each piece. Roast the pan in the oven for approximately 15 minutes, or until the chicken is fully cooked and the peppers are gently charred but still slightly crisp. Remove from the oven and squeeze the roasted lime wedges over the pan, enhancing the dish with a burst of citrus brightness.
- Warm a stack of tortillas—either flour or corn—until they’re pliable and fragrant. Pile the juicy chicken and vibrant vegetables onto each tortilla, creating a fajita bursting with color and fresh aroma. Top with optional garnishes like chopped fresh cilantro, a dollop of Greek yogurt or sour cream, or a sprinkle of grated cheese. Enjoy immediately for best texture and flavor.
Notes
Slice ingredients evenly for uniform cooking. Broil briefly at the end for a lightly charred finish.