Chicken fajitas just got even easier with this one pan, sheet-pan recipe! Chicken is roasted in the oven with peppers and onions until tender, juicy and caramelized.
Sheet pan chicken dinner recipes are always a lifesaver when it comes to fast and healthy cooking. Whether it’s my Sheet Pan Lebanese Shish Tawook Chicken, Sheet Pan Sausage, Eggplant and Peppers, or Chicken and Acorn Squash Sheet Pan Dinner, I am a huge fan of sheet pan chicken dinners!
What’s great about roasting anything in the oven is that the meat and vegetables caramelize as they cook.
Since my family loves chicken fajitas (including my husband who isn’t a huge fan of traditional Mexican food), we make this sheet pan fajita recipe frequently.
When the sheet pan chicken fajitas come out of the oven you’ll be rewarded with tender, caramelized peppers and onions that have become sweet and delicious.
To serve, scatter the pan with chopped cilantro, jalapeno sliced or lime wedges if you wish. You can serve in a flour tortilla or keep low carb by eating over a bed of Mexican Cabbage Slaw.
Frequently asked questions:
What is a Sheet Pan Recipe?
What is caramelization?
What types of peppers are best for fajitas?
What’s The Best Type of Chicken for Fajitas?
What Is the Best Spice Blend for Chicken Fajitas?
Can I Replace Chicken With Another Protein?
What are your favorite sheet pan recipes? Or if you’re in the mood for a different one pan meal, try my Lemon Pasta with Chicken and Broccoli!
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Sheet Pan Chicken Fajitas?
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Sheet Pan Chicken Fajitas
Ingredients
- 4 sweet bell peppers (any color, seeded and thinly sliced)
- 1 large onion (peeled and thinly sliced )
- 1.5 pounds chicken breasts (boneless, skinless)
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon pepper (or cayenne )
Optional to Serve
- flour tortillas
- garnishes (such as cilantro, sour cream, jalapeno or lime)
Instructions
- Pre-heat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.
- Scatter the sliced peppers, onion and garlic in a single layer on the baking sheet and drizzle with half of the olive oil and half of the spices (cumin through pepper).
- Place the chicken breasts on top of the veggies and brush both sides with remaining olive oil and sprinkle both sides with remaining spices. Bake for 20 minutes, flipping chicken breasts halfway through the cook time. Remove chicken from pan and thinly slice before serving with flour tortillas if you wish.
Last Step:
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Nutrition
Find more healthy dinner recipes on my Pinterest!
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