Sheet Pan Chicken Fajitas

4.19 from 11 votes

Get dinner on the table quickly with this Sheet Pan Chicken Fajitas recipe! Tender strips of chicken, bell pepper, and onion mingle in a tantalizing array of Mexican flavors. Serve with your favorite garnishments and (an optional) Margarita!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Jamie Sherman

Ingredients

1 ½ pounds boneless skinless chicken breast sliced into thin strips
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1 yellow or orange bell pepper cut into strips
1 large onion sliced
6 cloves garlic minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground coriander
¼ cup extra-virgin olive oil
2 tablespoons lime juice
¼ cup fresh cilantro chopped
Warmed tortillas
Toppings of your choice cheese, salsa, sour cream, etc.

Instructions

Preheat oven to 400°F. Grease a large baking pan or line it with parchment paper.
Spread the sliced bell peppers, onions, and chicken strips evenly onto the prepared pan. Sprinkle the garlic evenly over the top.
In a small bowl, combine chili powder, cumin, paprika, salt, black pepper, and coriander. Mix well. Sprinkle the spice mixture over the pan, coating the vegetables and chicken as evenly as possible. Drizzle olive oil over everything and, using tongs, toss to make sure everything is well coated. Be sure to spread the ingredients out so that everything gets cooked evenly
Bake for 20-25 minutes, or until chicken is thoroughly cooked.
Immediately after removing from the oven, drizzle with lime juice and sprinkle the chopped cilantro over the pan. Toss with clean tongs.
Assemble fajitas and fill with desired toppings, such as cheese, salsa, sour cream, or guacamole.

Notes

Use any color of bell peppers you have on hand.
Make sure everything is cut about the same size so it cooks in the same amount of time.

Nutrition