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Easy Crispy Sheet Pan Chicken Fajitas

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A quick and easy sheet pan chicken fajitas recipe featuring crispy roasted chicken, bell peppers, and onions with smoky spices, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds chicken breasts, sliced into thin strips
  • 3 medium bell peppers, assorted colors, sliced
  • 1 large yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional, for garnish)
  • 8 small flour or corn tortillas, warmed or toasted

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into thin strips, about ¼ to ½ inch thick.
  3. Core and slice the bell peppers into thin strips, matching the chicken’s size. Peel and thinly slice the yellow onion.
  4. In a large mixing bowl, combine chicken strips, bell peppers, onion slices, and olive oil. Toss to coat evenly.
  5. Add chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss again until everything is thoroughly coated.
  6. Spread the mixture evenly across a rimmed baking sheet in a single layer, avoiding overcrowding.
  7. Roast in the oven for 20-25 minutes, stirring or flipping halfway through, until golden brown edges form on chicken and peppers.
  8. Check chicken for doneness (internal temperature should reach 165°F). Optionally broil for 1-2 minutes for extra crispiness, watching closely to avoid burning.
  9. Remove from oven and squeeze fresh lime juice over the fajita mixture. Toss gently to combine.
  10. Serve immediately with warm tortillas and optional chopped cilantro garnish.

Notes

Slice chicken and vegetables thinly and uniformly for even cooking and crispy edges. Use a rimmed sheet pan to contain juices and enhance flavor. Stir halfway through roasting to develop crispiness. Optionally broil at the end for extra crisp edges. For gluten-free, use corn tortillas. Leftovers keep well refrigerated for up to 3 days and freeze well without tortillas.

Nutrition

Keywords: chicken fajitas, sheet pan dinner, quick dinner, easy fajitas, roasted chicken, bell peppers, one-pan meal

Find it online: https://eliplate.com/easy-crispy-sheet-pan-chicken-fajitas-recipe-perfect-for-quick-dinners/