Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas with peppers, onions, and Tex-Mex spices. A quick and healthy dinner ready in 30 minutes with minimal cleanup.
Servings: 6 servings
Ingredients
- 3 tablespoons olive oil, plus more for greasing
- 1 ½ pounds boneless skinless chicken breasts, cut into thin strips
- 3 bell peppers, any color, cut into strips
- 1 red onion, sliced
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about 1 lime)
- ¼ cup chopped cilantro, optional
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray, and set it aside.
- In a large bowl, combine the chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper.
- Toss the ingredients together until everything is well combined and evenly coated.
- Transfer the mixture to the prepared baking sheet and spread it into an even layer to ensure even cooking.
- Place the baking sheet in the oven and bake for 20-25 minutes or until the chicken is fully cooked.
- Remove from the oven, then mix in the lime juice and cilantro.
- Serve immediately in warm corn tortillas, flour tortillas, or with Mexican sides.
Video
Notes
- Chicken: Boneless skinless chicken thighs also work great. Slice them into even strips.
- Onion: White or yellow also work.
- Vinegar: Apple cider vinegar or lime juice also works.
- Use two pans if needed. If your peppers and onions are on the larger side, don’t crowd everything onto one baking sheet - spread it out over two pans so everything roasts instead of steams.
- Storage, reheating, and freezing: Leftovers will keep in the fridge for up to 5 days in an airtight container. Reheat in the microwave or in a skillet over medium heat until warmed through. To freeze, let everything cool, then store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 6g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 79mg | Sodium: 727mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 45mg | Calcium: 90mg | Iron: 1mg