Description
Sheet Pan Chicken Fajitas are a quick and easy weeknight meal. Chicken and colorful vegetables roast together on one pan for minimal cleanup. This recipe is naturally gluten-free and can be adapted for various dietary needs.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch strips
- 1 large bell pepper (any color), thinly sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Warm tortillas (corn or flour)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken strips, bell pepper, and red onion.
- Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from oven. Garnish with fresh cilantro and serve immediately with warm tortillas and lime wedges.
Notes
- For extra spice, add a pinch of cayenne pepper to the seasoning mix.
- Feel free to use other vegetables like zucchini, cherry tomatoes, or corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours before roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg