Sheet Pan Chicken Fajitas
Easy one-pan chicken fajitas with homemade seasoning that's ready in just 25 minutes. Perfect for busy weeknights with minimal cleanup and maximum flavor!
Ingredients
- 1 pound chicken breast tenders cut into bite-size pieces
- 1 medium red onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt to taste (start with 1/2 teaspoon)
- Fresh cracked pepper to taste
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
- Place the bite-sized chicken pieces on the prepared baking sheet. Add the sliced red onion and all three colors of bell peppers.
- Spread everything out in a relatively single layer, ensuring pieces have room to breathe for proper roasting.
- Drizzle the olive oil over everything on the pan in a circular motion to distribute evenly.
- Sprinkle the chili powder, cumin, garlic powder, paprika, dried oregano, and onion powder over the chicken and vegetables. Season generously with kosher salt and fresh cracked pepper.
- Use your hands to toss everything together, making sure every piece of chicken and vegetable is coated with oil and seasoning.
- Spread everything back out into a single layer on the pan.
- Bake for 10 minutes in the preheated oven.
- Pull the pan out and give everything a good stir to ensure even cooking.
- Return the pan to the oven for another 5 minutes.
- Check that chicken has reached an internal temperature of 165°F with a meat thermometer.
- Turn on the broiler to high and broil the fajitas for 2-3 minutes to create charred edges. Watch carefully to prevent burning.
- Let rest for 1-2 minutes, then serve in warm tortillas with your favorite toppings.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze uncooked (tossed with oil and spices) or cooked fajitas for up to 3 months. Thaw overnight in refrigerator before cooking or reheating.
Reheating: Microwave individual portions for 1-2 minutes, reheat in a skillet with a splash of water, or warm in the oven at 350°F for 10-15 minutes.
Substitutions: Use chicken thighs for juicier results, steak (flank or skirt), shrimp (add during last 5 minutes), or pork tenderloin.
Tips: Don't overcrowd the pan. If doubling the recipe, use two sheet pans for proper caramelization.
Toppings: Serve with avocado, guacamole, sour cream, salsa, cilantro, cheese, jalapeños, pico de gallo, pickled red onions, black beans, or corn salsa.
Freezing: Freeze uncooked (tossed with oil and spices) or cooked fajitas for up to 3 months. Thaw overnight in refrigerator before cooking or reheating.
Reheating: Microwave individual portions for 1-2 minutes, reheat in a skillet with a splash of water, or warm in the oven at 350°F for 10-15 minutes.
Substitutions: Use chicken thighs for juicier results, steak (flank or skirt), shrimp (add during last 5 minutes), or pork tenderloin.
Tips: Don't overcrowd the pan. If doubling the recipe, use two sheet pans for proper caramelization.
Toppings: Serve with avocado, guacamole, sour cream, salsa, cilantro, cheese, jalapeños, pico de gallo, pickled red onions, black beans, or corn salsa.
