Description
A vibrant and easy-to-make Sheet Pan Chicken Fajitas recipe that combines tender, seasoned chicken strips with colorful bell peppers and onions baked to perfection. This hands-off, oven-baked meal is perfect for busy weeknights and delivers classic Mexican-inspired flavors served with warm flour tortillas and your favorite toppings like sour cream, guacamole, and salsa.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ to 2 pounds boneless skinless chicken breasts, sliced into strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 yellow or white onion, sliced
Seasoning and Marinade
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
To Serve
- 10 fajita size flour tortillas
- Sour cream, for topping
- Guacamole, for topping
- Salsa, for topping
Instructions
- Marinate the Chicken and Vegetables: In a large Ziplock bag, combine the sliced chicken breast with all the bell peppers and onion slices.
- Prepare the Seasoning Mixture: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, oregano, red pepper flakes, and black pepper until well combined. Pour this mixture over the chicken and vegetable strips in the bag. Seal the bag tightly and shake well to coat everything evenly. Refrigerate the marinated mixture for at least 30 minutes or up to a few hours to let the flavors meld. (For best flavor, about 2 hours is recommended.)
- Preheat the Oven: Set your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and lightly spray with cooking spray to prevent sticking.
- Arrange and Bake: Spread the seasoned chicken and vegetable mixture evenly on the prepared sheet pan in a single layer. Bake in the preheated oven for 18 to 22 minutes or until the chicken is cooked through and vegetables are tender.
- Serve: Warm the flour tortillas and serve the baked chicken fajitas with your choice of sour cream, guacamole, and salsa as toppings. Enjoy this easy, flavorful meal fresh out of the oven.
Notes
- For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
- You can substitute bell peppers with poblano peppers for a milder heat.
- Cooked fajitas can be refrigerated for up to 3 days and reheated for meal prep.
- Use corn tortillas instead of flour for a gluten-free option, but ensure your seasoning and toppings are gluten-free as well.
- If you prefer spicier fajitas, increase the red pepper flakes or add sliced jalapeños.
