Sheet-Pan Chicken Fajitas
Spiced chicken strips, peppers and onions roasted on one pan and piled into warm tortillas. A hands-off weeknight dinner with very little cleanup.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 4 servings (8 fajitas)Easy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Restaurant fajitas arrive sizzling on a cast-iron platter, but at home a hot oven and a single sheet pan get you most of the way there with far less fuss. Everything roasts together, the edges of the peppers char a little, and dinner is ready in about 40 minutes.
The spice blend is made from pantry staples: chili powder, cumin, smoked paprika, garlic powder and oregano. Mix a double batch and keep it in a jar for next time.
Set out the fillings and let everyone build their own. Guacamole, salsa, sour cream and a squeeze of lime are all welcome.
Equipment you'll need
- Large rimmed baking sheet
Tips for success
- Cut the chicken and vegetables to roughly the same thickness so everything finishes cooking at the same time.
- Warm tortillas by wrapping a stack in foil and placing it in the oven for the last 5 minutes of roasting.
- Chicken thighs stay juicier than breasts if they cook a few minutes longer than planned, so they are a forgiving choice.
Substitutions and variations
- Use 1 1/2 pounds of flank steak, sliced thinly against the grain, instead of chicken. Reduce the roasting time to 12 to 15 minutes.
- For a vegetarian version, replace the chicken with two drained cans of black beans and 8 ounces of sliced mushrooms.
- Swap the spice blend for 2 tablespoons of store-bought fajita or taco seasoning; check the label and reduce the salt if it already contains some.
Storage and reheating
To store: Refrigerate the chicken and vegetable mixture in an airtight container for up to 4 days. Store tortillas and toppings separately.
To reheat: Reheat in a hot skillet over medium-high heat for 3 to 4 minutes, until sizzling and heated through, or microwave in 30-second bursts.
Recipe
Sheet-Pan Chicken Fajitas
Spiced chicken strips, peppers and onions roasted on one pan and piled into warm tortillas. A hands-off weeknight dinner with very little cleanup.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 4 servings (8 fajitas)
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
For the spice blend
For the fajitas
To serve (optional)
Instructions
Step 1: Heat the oven
Arrange an oven rack in the upper third of the oven and heat the oven to 425°F (220°C).
Step 2: Mix the spices
Stir together the chili powder, cumin, smoked paprika, garlic powder, oregano and salt in a small bowl.
Step 3: Toss everything together
Pile the chicken, peppers and onion onto the baking sheet. Drizzle with the olive oil, sprinkle with the spice blend and toss with your hands until everything is evenly coated. Spread into a single layer; use two pans if it is crowded, or the vegetables will steam instead of roast.
Step 4: Roast
Roast for 20 to 25 minutes, stirring once halfway through, until the peppers are tender and charred at the edges and the chicken is cooked through to 165°F (74°C).
Step 5: Finish with lime
Squeeze the lime halves over the hot pan and toss. For extra char, switch the oven to broil for 2 minutes at the end, watching closely.
Step 6: Serve
Pile the chicken and vegetables into warm tortillas and finish with your favourite toppings.
Cuisine: Tex-Mex · Course: Main course
Estimated nutrition per serving
- Calories
- 550
- Protein
- 43 g
- Fat
- 20 g
- Carbs
- 49 g
- Fibre
- 5 g
- Sugars
- 7 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/sheet-pan-chicken-fajitas
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