Sheet-Pan Chicken Fajitas

5 from 8 votes

With a perfect blend of spices and a simple preparation, your family will love this Sheet Pan Chicken Fajitas dinner option.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 358kcal

Author: Jocelyn Delk Adams

Equipment

Sheet pan

Ingredients

2 lbs boneless, skinless chicken tenderloins diced into 1 1/2 pieces
1 large red bell pepper sliced thinly (about 1/4 inch thick)
1 small yellow onion peeled and sliced thinly, about 1/4 inch thick
4 1/2 tsp ground chili powder
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne powder
1 tbsp kosher salt
2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
3 tbsp scallions finely chopped
flour or corn tortillas for serving
sour cream for serving
guacamole for serving
salsa for serving
cilantro-lime rice for serving

Instructions

Preheat the oven to 375 F.
In a large bowl, add chicken, bell pepper and onion
In a small bowl, add all of the spices and salt and whisk to combine.
Pour extra virgin olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, about 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.
Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.

Notes

Use chicken tenderloins for this recipe; they’re quick-cooking, but still remain juicy after cooking with high heat (unlike the rest of the chicken breast).

The longer you let the spice mixture sit on the meat, the more flavorful it will be.

Nutrition