Introduction:
Close your eyes and imagine the bustling streets of a Tex-Mex market, where the air is filled with the sizzle of vibrant ingredients dancing on griddles. Sheet Pan Chicken Fajitas bring the spirit of this fiesta to your kitchen, turning a weeknight dinner into a celebration of flavors and colors. With a medley of seasoned chicken, bell peppers, and onions, each bite is a harmonious blend of smokiness, zest, and a touch of spice—a fiesta on your palate.
Sheet Pan Chicken Fajitas redefine the art of easy, delicious dinners. This one-pan wonder is not just a time-saver; it’s a testament to the joy of uncomplicated cooking. Seasoned chicken strips mingle with a riot of bell peppers and onions, creating a symphony of textures and tastes. The beauty lies not only in its simplicity but also in the versatility—serve these fajitas wrapped in warm tortillas, atop a bed of rice, or nestled in a crisp salad. A dish that brings the festive flair of Tex-Mex right to your dining table.
Servings: 4
Prep Time: 15 minutes
Marinating Time: 30 minutes (optional)
Cook Time: 20 minutes
Total Time: 1 hour (including marinating time)
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (red, green, and yellow), thinly sliced
- 1 large red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Flour tortillas, for serving
Directions:
- In a large bowl, combine the sliced chicken, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, fajita seasoning, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
- Pour the seasoning mixture over the chicken and vegetables. Toss everything together until well coated. Allow the mixture to marinate for at least 30 minutes in the refrigerator, or proceed directly to the next step if time is limited.
- Preheat the oven to 400°F (200°C).
- Spread the marinated chicken and vegetables evenly on a large sheet pan.
- Roast in the preheated oven for about 20 minutes or until the chicken is cooked through, and the vegetables are tender and slightly caramelized.
- Squeeze fresh lime juice over the sheet pan fajitas and garnish with chopped cilantro.
- Serve the fajitas hot, with warm flour tortillas on the side.
Tips or Notes:
- Customize your fajitas with additional toppings like guacamole, salsa, sour cream, or shredded cheese.
- Make extra seasoning mix to have on hand for quick fajita nights.
- For a complete meal, serve over cooked rice or with a side of black beans.
- Experiment with different colored bell peppers for an even more visually stunning presentation.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.