Ah, sheet pan fajitas! Just the thought of those sizzling peppers and onions takes me back to the family barbecues of my childhood—where the air was filled with laughter and a hint of charred goodness. You know, sometimes the simplest meals bring the most joy, like this one, which practically cooks itself while you catch up on that show everyone’s been raving about.
Steps
- Preheat your oven to 425°F (220°C) and lightly grease a large sheet pan. Slice the chicken breast against the grain into 1/2-inch thick strips and cut the bell peppers and onion into similar-sized strips.
- Arrange the vegetables evenly on the prepared sheet pan, then place the chicken strips on top. In a small bowl, mix together the fajita seasoning ingredients.
- Sprinkle most of the fajita seasoning over the chicken and a bit over the vegetables. Mince the garlic and spread it over the chicken, then drizzle the entire pan with oil.
- Toss all the ingredients on the pan to coat them evenly with the seasoning and oil. Spread everything out into a single layer and bake for 15-20 minutes, until the chicken is fully cooked.
- During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm. Once done, remove the sheet pan from the oven and squeeze fresh lime juice over the chicken and vegetables.
- Sprinkle chopped cilantro over the cooked fajitas, then serve them in warm tortillas. Add desired toppings such as sour cream, guacamole, or salsa before enjoying.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons oil (vegetable or canola)
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8-10 small flour tortillas
- Optional fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Nutritional Values
Calories: 424kcal | Carbohydrates: 34g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 519mg | Potassium: 831mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3180IU | Vitamin C: 98.6mg | Calcium: 83mg | Iron: 3.3mg
FAQ
- Can I prepare Sheet Pan Chicken Fajitas in advance?
- Yes, you can prepare the ingredients ahead of time. Slice the chicken and vegetables and store them separately in the fridge. The fajita seasoning can also be mixed a few days in advance and kept in a jar at room temperature.
- What is the best way to freeze Sheet Pan Chicken Fajitas?
- For optimal freezing, season the raw chicken and vegetables with fajita seasoning. Place them in freezer-safe ziplock bags and store in the freezer for up to 2-3 months. When ready to cook, defrost in the refrigerator overnight, arrange on a sheet pan, and bake as usual.
- Are there any vegetarian alternatives for this recipe?
- Absolutely! You can replace the chicken with a can of drained black beans, diced sweet potatoes, sliced mushrooms, or cooked Mexican rice for a delicious vegetarian version.
- How can I make fajitas using a slow cooker?
- To make crockpot fajitas, start by pouring half a can of diced tomatoes into the bottom of the crockpot. Layer the chicken, sprinkle with half the fajita seasoning, and top with vegetables and remaining seasoning. Add the rest of the diced tomatoes and a small can of mild diced chilies. Cook on high for 2 hours or low for 3-4 hours.
- What toppings are recommended for serving with Sheet Pan Chicken Fajitas?
- Serve the fajitas with warm tortillas and your choice of toppings such as sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese, and hot sauce.
Tips
- Slice the chicken against the grain to ensure it remains tender rather than chewy. This technique helps maintain a desirable texture when cooked.
- Prepare the vegetables and chicken ahead of time and store them separately in the refrigerator. This will make assembling and cooking the fajitas quicker and more convenient when you’re ready to bake.
- To make this meal freezer-friendly, season raw chicken and vegetables with fajita seasoning, then store them in freezer-safe bags for up to 2-3 months. Thaw in the refrigerator overnight before arranging on a sheet pan for baking.
- For a vegetarian version, replace the chicken with ingredients like drained black beans, diced sweet potatoes, sliced mushrooms, or cooked Mexican rice.
Equipment
- Large Sheet Pan
- Non-stick Cooking Spray (or parchment paper as an alternative)
- Meat Thermometer (to ensure chicken is cooked to 165 degrees)
- Mixing Bowls (for combining fajita seasoning and tossing ingredients)
- Crockpot (optional, if opting for the crockpot fajitas variation)
