Sheet Pan Chicken Fajitas

lentenroseblog
Jul 27, 2022
1 min read

Updated: Aug 22, 2022

The easiest fajitas of your life. The only time-consuming step of this recipe is vegetable prep, so feel free to slice your chicken, onions, and bell peppers in advance and refrigerate. In a pinch, grab a bag of frozen peppers and onions and thaw them in the refrigerator to eliminate a majority of the prep time!

Two chicken fajitas, piled high with peppers and onions and held in place by a bowl of shortcut homemade guacamole and homemade salsa

Tips, Tricks, & Shortcuts (hit the arrow to expand/collapse)

This recipe is incredibly forgiving. You can tweak almost every ingredient and still have a killer dish in the end.

My husband strongly dislikes chili powder in almost all recipes, so when I’m cooking for him I halve or exclude the chili powder and they’re still amazing. When I exclude chili powder I typically increase the smoked paprika so I still have those deep, smoky flavors.

Ingredients

2 pounds boneless, skinless chicken breast

3 bell peppers (I used 1 each of green, red, and yellow)

1 medium yellow onion or 1 large sweet onion

3 Tbsp. avocado oil or another neutral oil

2 garlic cloves, grated or 2 tsp garlic paste

1 ½ tsp salt

2 tsp black pepper

1 tsp crushed red pepper

2 tsp onion powder

1 Tbsp. chili powder

2 tsp smoked paprika

½ tsp ground cayenne pepper (adjust for spice tolerance)

1 tsp ground cumin

1 ½ tsp dried oregano

1 pack 8-inch flour tortillas

Instructions

1. Preheat oven to 425°F or turn on convection to 375°F

2. Cover a baking sheet with parchment paper or foil (use two pans if you are using extra chicken or you prefer crispy, browned veggies)

3. Wash and dry all veggies

4. Core, de-seed, and slice bell peppers into strips (cut to your thickness preference - thin strips will cook faster and be softer; thick slices will take longer to cook and retain a bit of crunch)

5. Halve onion and slice into semi-circle rings

6. Grate or dice garlic

7. Slice chicken into thin strips using a large knife or kitchen shears

8. Toss all ingredients into a large bowl

9. Mix thoroughly with a spatula until everything is well coated

10. Spread mixture onto sheet pan(s)

11. Bake for 15-20 minutes until chicken is fully cooked and veggies have browned edges

Suggested Toppings

Sour cream

Grated cheese

Restaurant-style salsa

Guacamole