Tips To Serve Chicken Fajita Recipe Sheet Pan The Best

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This recipe is about to become your new go-to for easy, flavorful weeknight meals. Sheet pan chicken fajitas are a one-pan wonder that throws juicy chicken, colorful peppers, and onions together for a delicious and healthy dinner. Plus, minimal cleanup makes it a win-win for busy schedules.

Ingredients:

Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas

1.5 pounds boneless, skinless chicken breasts or thighs, cut into strips

  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bell pepper (any color), sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 lime, juiced
  • Cilantro, chopped (for garnish)
  • Fajita tortillas, warmed (optional)
  • Your favorite fajita toppings (sour cream, guacamole, salsa, shredded cheese)

  • Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

    2. In a large bowl, toss chicken strips with olive oil, chili powder, paprika, cumin, garlic powder, onion powder, and cayenne pepper (if using).

    3. Add sliced bell peppers and onion to the bowl with the chicken. Toss everything together to coat evenly.

    4. Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer.

    5. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.

    6. While the fajitas are baking, warm your tortillas according to package instructions (optional).

    7. Once cooked, remove the pan from the oven and squeeze the juice of one lime over the fajitas.

    8. Serve immediately, garnished with chopped cilantro. Add your favorite fajita toppings on the side, such as sour cream, guacamole, salsa, and shredded cheese.

    Nutrition Facts (per serving, without toppings):

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 80mg
  • Sodium: 450mg (depending on added sodium in spices)
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 40g

  • Please note: This is an estimate based on the ingredients used. Actual nutritional values may vary depending on the specific brands of ingredients you use.

    Conclusion

    Sheet pan chicken fajitas are a lifesaver for busy weeknights. They’re packed with flavor, healthy, and incredibly easy to prepare. With minimal prep and cleanup, this recipe is sure to become a regular in your dinner rotation.

    Frequently Asked Questions (FAQs)

    1. Can I use different types of vegetables?

    Absolutely! Feel free to experiment with other vegetables you enjoy, such as zucchini, yellow squash, or broccoli florets. Just adjust the cooking time based on the vegetable’s hardness.

    2. What if I don’t have fajita seasoning?

    No problem! You can easily create your own by combining the spices listed in the recipe (chili powder, paprika, cumin, garlic powder, onion powder, and cayenne pepper).

    3. Can I use chicken breasts or thighs?

    Both chicken breasts and thighs work well in this recipe. Breasts will cook slightly faster, while thighs tend to be more flavorful and juicy. Choose whichever cut you prefer.

    4. How can I make this recipe spicier?

    If you prefer a dish with more heat, simply add a few extra pinches of cayenne pepper to the seasoning mix. You could also add a chopped jalapeño to the pan along with the vegetables.

    5. What can I serve with these fajitas?