Sheet Pan Chicken Fajitas Recipe

These easy sheet pan chicken fajitas can be ready in 30 minutes, and it's the meal you'll crave on busy nights.

It's hard to imagine a more diverse and flavorful cuisine than Mexican, according to food blogger and photographer Ksenia Prints of At the Immigrant's Table. With its myriad of regions and variety of produce, Mexican food is known for its freshness, vibrancy and yes, spiciness. But Tex-Mex is a whole other story, one that is as American as it is Mexican. Tex-Mex was actually derived from the Texas Mexican Railway that started running back in 1877 in the Southern part of Texas (via Culture Trip). Down the road, Tex-Mex was associated with Tejano cuisine as well.

Fajitas can trace their origin back to the 1930s and 1940s, when meat was bartered for work that was done on Texas farms. As the meats they were provided weren't the best cuts, the workers had to find ways to get creative with the flavor and presentation of their meals, thus serving them in flour tortillas (via Benny's Tacos).

By the 1960s, fajitas went from being an oral recipe shared through families and loved ones, to becoming a mainstay in concession stands, rodeos, festivals, and Tex-Mex restaurants.

Today, whipping up sheet pan chicken fajitas is probably one of the fastest ways to get a simple and tasty meal on the table in 30 minutes, no trip to Taco Bell required.

Gather the ingredients to prepare sheen pan chicken fajitas

The ingredient list to prepare Tex-Mex sheet pan chicken fajitas is short and sweet.

For the spice mix that will give the fajitas their taste, you'll need some ground chili powder, salt, and black pepper. Make sure you choose a chili powder that fits your spice tolerance. Cayenne tends to be spicier than North American "chili powder," whereas the freshest and most flavorful chili spice can be obtained by grinding a few dried chilies of your choice.

The veggie mix for chicken fajitas consists of bell peppers and onions, and not much else is needed. You can choose bell peppers of all colors, keeping in mind that red peppers are the sweetest of the bunch, and green are the most bitter.

The chicken we'll be using for your fajitas is a pound and a half of boneless, skinless chicken breasts, however you can also use thighs for a more flavorful alternative. Olive oil and lime juice will complete the seasonings.

But as everyone knows, the real magic of Mexican food comes from toppings, and your imagination is the only limit here. We recommend you stock up on flour tortillas, shredded cheese, guacamole, salsa, and sour cream, along with any other toppings of your choice.

Slice the veggies, and cut the chicken

You better set up your timer, because once you start going, it doesn't take long until you have a pile of warm and fragrant sheet pan chicken fajitas on the table!

To prep all the ingredients, slice the peppers into strips. These don't have to be overly thin, as having texture is actually nice in your tortillas. Then, thinly slice an onion into crescents. Cut the chicken into 1/4-inch slices, similarly to the peppers.

After you slice the veggies and cut the chicken, set the oven to the grill / broiler setting, and set it on high heat. Cover a baking sheet with aluminum foil.

Roast the onions and peppers in the oven

In a small bowl, mix the chili powder, salt, and pepper. This spice seasoning will be enough to flavor the whole batch of chicken and peppers, if you can believe it! Chili flavor goes a long way — especially once it mixes with the juices of roasted chicken and peppers.

Spread the sliced peppers and onions on the prepared baking sheet, and drizzle with 2 tablespoons of olive oil. Top with half the spice mixture, and stir to mix until all the peppers are coated. Put the baking tray in the oven to broil for 10 minutes.

Add the chicken to the sheet pan

Meanwhile, in a large bowl, combine the chicken with 2 tablespoons of oil and the remaining spice mixture. Stir to combine, until all of the chicken is coated with the seasoning and its color reddens slightly.

Remove the baking sheet with the peppers and onions from the oven after 10 minutes of broiling. Add the seasoned chicken to the baking sheet, and stir it with the half-cooked vegetables until everything is spread evenly in one layer. Then, return the baking sheet to the oven, and set on broil for another 10 minutes.

Prep all the toppings to serve with the chicken fajitas

While the chicken is roasting along with the peppers and onions, prepare the table for a true Tex-Mex chicken fajita feast. This is the time to pull out all your favorite Tex-Mex toppings and sauces: flour tortillas are a must, as are lime wedges. We also recommend serving the fajitas with some shredded cheese, guacamole, salsa, sour cream, or any other toppings of your choice. Little bowls of fresh cilantro and chopped jalapeños will give your chicken fajitas a fresher, spicier, and more distinctly Mexican flair. You can even serve some additional Mexican hot sauce on the side, if you like it hot.

Serve the sheet pan chicken fajitas fresh out of the oven

After a total of 20 minutes of broiling, your sheet pan chicken fajitas are ready to be served! They are best eaten freshly served out of the oven, still steaming with heat, the skin of the peppers lightly blistered and the onions mellowed and golden.

You can set the sheet pan straight on the table, and let everyone assemble their fajitas the way they like. There is no right or wrong way to eat sheet pan chicken fajitas, as long as you enjoy it! Keep in mind that chicken fajitas will keep in the refrigerator for five days, and can be reheated in the microwave.

Sheet Pan Chicken Fajitas Recipe
4.9 from 28 ratings
Whipping up sheet pan chicken fajitas is probably one of the fastest ways to get a simple and tasty meal on the table in 30 minutes
Prep Time
10
minutes
Cook Time
20
minutes
Servings
6
servings
two plates of chicken fajitas with salsa and guacamole
Total time: 30 minutes
Ingredients
  • 3 bell peppers
  • 1 large yellow onion, halved and thinly sliced
  • 1 ½ pounds boneless, skinless chicken breast
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 lime, plus lime wedges, for serving
  • 8 flour tortillas, warmed
Optional Ingredients
  • shredded cheese
  • guacamole
  • salsa
  • sour cream
  • fresh jalapeños
  • fresh cilantro
Directions
  1. Slice the bell peppers into strips. Thinly slice an onion. Cut the chicken into ¼-inch slices.
  2. Set the oven to grill / broiler setting, and set it on high heat. Cover a baking sheet with aluminum foil.
  3. In a small bowl, mix the chili powder, salt, and pepper.
  4. Spread sliced peppers and onions on a baking sheet, and drizzle with 2 tablespoons of extra-virgin olive oil. Top with ½ of the spice mixture, and stir to mix until all the peppers are coated. Set in the oven to broil for 10 minutes.
  5. Meanwhile, in a large bowl, stir the chicken with 2 tablespoons of oil and the remaining spice mixture.
  6. Remove peppers and onions from the oven after 10 minutes. Add chicken to baking sheet, and stir to spread everything evenly in one layer. Return to the oven on broil for another 10 minutes.
  7. Serve sheet pan chicken fajitas with tortillas, lime wedges, cheese, guacamole, salsa, sour cream, and any other toppings you prefer.
Nutrition
Calories per Serving 411
Total Fat 13.0 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 82.8 mg
Total Carbohydrates 41.0 g
Dietary Fiber 4.6 g
Total Sugars 5.7 g
Sodium 658.9 mg
Protein 32.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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