Description
This One-Pan Chicken Fajitas recipe is an easy, flavorful, and colorful Mexican-inspired dish perfect for a quick weeknight dinner. Tender strips of chicken breast are roasted alongside vibrant bell peppers and red onion, all seasoned with a blend of chili powder, cumin, and smoked paprika. Ready in under 40 minutes, this sheet pan meal minimizes cleanup while delivering maximum taste. Serve with warm tortillas and your favorite toppings for a satisfying, gluten-free feast.
Ingredients
Scale
Proteins
- 1 1/2 lbs boneless skinless chicken breasts, sliced into thin strips
Vegetables
- 3 bell peppers (red, yellow, and green), sliced
- 1 large red onion, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing & Serving
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
- Warm tortillas for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Combine Ingredients: On a large sheet pan, place the sliced chicken breasts, bell peppers, and red onion. Drizzle with olive oil and sprinkle all the spices including chili powder, cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and black pepper over everything.
- Toss to Coat: Toss all ingredients together thoroughly ensuring the chicken and vegetables are evenly coated with the olive oil and seasoning mixture. Spread them out into a single even layer on the sheet pan to promote even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender but still slightly crisp.
- Finish and Serve: Remove from the oven and squeeze fresh lime juice over the chicken and vegetables. Sprinkle with chopped cilantro if desired. Serve immediately with warm tortillas and preferred toppings like sour cream, guacamole, or shredded cheese.
Notes
- Ingredients can be prepped and assembled on the sheet pan ahead of time and stored in the fridge until ready to bake.
- For a bit of extra char and smoky flavor, broil the fajitas for 2 to 3 minutes after baking.
- This recipe is versatile: substitute chicken with shrimp or steak for variations.
- Serve with corn tortillas to keep the dish gluten-free.
