Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are the easiest weeknight dinner you will ever make, with juicy seasoned chicken, colorful bell peppers, and sweet onion all roasted together on one pan for minimal cleanup. These easy chicken fajitas are an easy, healthy, and flavorful weeknight dinner served with all your favorite toppings.

Prep Time15

Cook Time20

Course: Lunch or Dinner

Cuisine: Mexican

Keyword: sheet pan chicken fajitas

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2 lbs. Chicken Breasts or Thighs (sliced thin)
3 Red, Yellow, Orange Peppers (sliced)
1/2 large Red or Yellow Onion (sliced)
3 Tablespoons Extra-Virgin Olive Oil
2 Limes (juiced)
1 teaspoon Salt
1/2 teaspoon Pepper
1 Tablespoon Chili Powder
1 teaspoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
2 teaspoons Brown Sugar (optional)

Toppings:

Warm Tortillas
Sour Cream (or Mexican crema)
Guacamole or Avocado
Salsa or Pico de Gallo
Cilantro
Lime wedges
Shredded Cheese
https://www.modernhoney.com/chuys-creamy-jalapeno-cilantro-dip-dressing/

Instructions

Preheat oven to 425°F. Put a large sheet pan in the oven while it preheats. A hot pan helps the chicken and vegetables sear instead of steam.
Marinate chicken. In a large bowl, mix olive oil, lime juice, and all seasonings. Add sliced chicken. I suggest marinating for at least 30 minutes.
Spread on the hot pan. Carefully remove the hot sheet pan and spread everything in a single layer. Don’t crowd it too much. Use 2 pans if needed. Sprinkle peppers with salt.
Bake for 18–22 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender.
Broil for flavor.Broil for 2–4 minutes at the end to get some browned edges. Watch closely.
Finish with fresh lime. Squeeze more lime over everything and sprinkle with cilantro. Serve with guacamole or avocado, sour cream or mexican crema, fresh lime wedges, salsa or pico de gallo, shredded cheese, and warm tortillas

Notes

Storage: Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate so the tortillas and toppings stay fresh.

Nutrition